07/30/2026
SOURDOUGH BREAD-100% fresh milled hard white flour
In case you want the recipe... Here it is and make it your recipe.
400 g fresh milled hard white
250 g. water
200 g. starter
10 g. salt
In a large bowl, mix all the ingredients except the salt. Mix together until the dough is one beautiful smooth dough ball. Cover. Let the dough sit for 45 minutes. Sprinkle the salt over the dough and mix well again to fully incorporate the salt throughout. Keeping the dough in the container, stretch and fold the dough every 30 minutes, about 4 or 5 times. Cover the bowl and let the dough rise until almost doubled in size, usually to 4-8 hours or overnight.
Gently turn out the dough onto a floured work surface and shape it. Flip it over into a floured bannotin with the seam side up. Cover and let rise for about 2-4 hours or until about doubled.
Preheat the oven to 450'F placing your cast iron pan & lid into the oven to heat as well.
Meanwhile, place a parchment paper on top of your bread. Flip over and into the counter. Slash a beautiful creation on the bread with a very sharp knife or blade. Take the hot pan out of the oven and set on a hot pad. Lift the bread with the edges of the parchment and set gently into the hot pan. Cover with the lid. Bake for 35 minutes with the lid on. Carefully remove the lid and bake for another 10-15 minutes. Cool on a wire rack.
Makes 1 loaf
