Nikki's Sourdough Bread Recipe

• 360 g water
• 113 g peaked sourdough starter
• 10 g salt
• 480 g white bread flour

Cup measurements, if preferred:

• 1 1/2 c water (you may need a little more)
• 1/2 c peaked sourdough starter
• 1 1/2 t salt
• 4 c white bread flour

Rye Variation

• 2 T caraway seed
• hot water
• substitute 1/2 c bread four with rye flour

Rosemary Parmesan Variety

• +1/2 c shaved parmesan
• +2 T rosemary, chopped

Prepare dough

Feed starter (4-8 hours)

Measure together flour, salt, water and sourdough.

Mix together and knead gently. The dough is much moister than most doughs I have worked with.

Rest for 30 minutes, fold over 4-8 times. Repeat this 3 times. (2 hours)

After the last folding, allow dough to rise for at least 5 hours. (5-6 hours)

Gently knead and shape dough into loaf shape desired.

Place in a cloth lined basket or colander, and cover with cloth.

Refrigerate 12-48 hours.

Bake (about 1 1/2 hours)

Heat oven to 500°F. Place dutch oven in the oven to heat. Allow at least 30 minutes to get hot.

When pot is hot, remove dough from fridge and turn onto parchment paper or silicone mat that will allow you to drop the dough into the hot pot.

Dough must be cut to allow for rising. You can do various designs.

It is possible to use a stencil to create a pattern on the crust. Mist the dough well, place stencil and hold carefully. Sprinkle with all purpose flour and gently rub it into the moisture. Try to remove excess flour with the stencil.

Gently lower the dough into the pot, cover with the lid, and return to the oven. Lower the oven temperature to about 450°F.

Bake for 30 minutes without removing the lid.

After 30 minutes, remove the lid. Lower the oven temperature to about 425°F.

Continue baking for 20-30 minutes, until crust is darkening. Internal temperature should reach 200°F, if you choose to check that.

Rye Variation

Soak caraway seeds in hot water while sourdough is rising. Add this to the water needed for the recipe.

Substitute some of the bread flour with rye flour.

Rosemary Parmesan Variety

Add shaved parmesan and chopped rosemary to dough after first kneading.