These quantities yield a mini-loaf. The crust is better if you use a Dutch oven.
- 1 cup of flour
- 1/2 cup of water
- 1/4 of active sourdough starter
- 1 tbsp of honey
- 1/2 tsp of salt
- Optionnally, some seeds (e.g. sesame, pumpkin or chia)
- Feed your starter a couple of times, starting the day before. Do a last feeding in the morning or around noon.
- When the starter is ripe, mix all the ingredients lightly. Wait for 20 minutes.
- Knead and form a ball, massage it with some olive oil and put it in a bowl, covered.
- Fold the dough every hour for 3 or 4 hours.
- Put the bowl in the fridge for the night.
- The next morning, preheat the oven to 450°F with the Dutch oven inside.
- Gently shape the loaf on a baking sheet and wait until the oven is hot.
- Brush the loaf with water, sprinkle some flour and seeds, cut some slashes.
- Bake for 30 minutes with the lid of the Dutch oven.
- Bake for 20 minutes more without the lid.
- Cool down outside the oven for 1 hour.
The quantity of water depends on how liquid is your starter, so it can be tricky. When folding the loaf, it should be humid and easy to stretch.
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