Easy Sourdough Bread Recipe by monkeyfufu
Cooking Instructions 2 days total 1 Mix starter and water to dilute 2 Add in salt and flour and mix until the dough is even. You don't have to over mix, you can either use a spoon or hand to fold 3 Leave in a round container and cover with plastic wrap and sit in room temperature for 12-24 hrs until the dough doubled in size 4 NEXT DAY: Find a bowl that is approx same size as the dutch oven pot you plan to use. Lined with pastry cloth and flour it heavily, set aside. 5 Flour lightly the surface you plan to fold the dough and flour your hands. 6 Dump the dough onto the surface and gently tuck the dough under to make a round shape. Don't knead the dough as you will make it too dense. 7 Once shaped, put the dough into the floured bowl and cover with baking cloth to sit at room temperature for 2-4 hours. 8 At this point, you can delay the baking process by putting the dough in the fridge for up to 3 days if need be. 9 1 hour before baking the bread, Preheat the oven at 500 degrees Fahrenheit with a dutch oven and lift in the oven on the middle rack. 10 Before transferring the dough to the dutch oven, use scissors and cut the top of dough with 3 slits. 11 Take the hot dutch oven out of the oven, transfer the dough (with slits facing up) into the ditch oven. 12 Close lid and bake 30 minutes at 425 degrees Fahrenheit 13 Take the lid off and bake another 15 minutes 14 The bread is done when the internal temperature reaches 205-210 degrees 15 Take the bread out and let it cool down for 30 min to 1 hour before cutting. 1 Mix starter and water to dilute 1 Mix starter and water to dilute 2 Add in salt and flour and mix until the dough is even. You don't have to over mix, you can either use a spoon or hand to fold 2 Add in salt and flour and mix until the dough is even. You don't have to over mix, you can either use a spoon or hand to fold 3 Leave in a round container and cover with plastic wrap and sit in room temperature for 12-24 hrs until the dough doubled in size 3 Leave in a round container and cover with plastic wrap and sit in room temperature for 12-24 hrs until the dough doubled in size 4 NEXT DAY: Find a bowl that is approx same size as the dutch oven pot you plan to use. Lined with pastry cloth and flour it heavily, set aside. 4 NEXT DAY: Find a bowl that is approx same size as the dutch oven pot you plan to use. Lined with pastry cloth and flour it heavily, set aside. 5 Flour lightly the surface you plan to fold the dough and flour your hands. 5 Flour lightly the surface you plan to fold the dough and flour your hands. 6 Dump the dough onto the surface and gently tuck the dough under to make a round shape. Don't knead the dough as you will make it too dense. 6 Dump the dough onto the surface and gently tuck the dough under to make a round shape. Don't knead the dough as you will make it too dense. 7 Once shaped, put the dough into the floured bowl and cover with baking cloth to sit at room temperature for 2-4 hours. 7 Once shaped, put the dough into the floured bowl and cover with baking cloth to sit at room temperature for 2-4 hours. 8 At this point, you can delay the baking process by putting the dough in the fridge for up to 3 days if need be. 8 At this point, you can delay the baking process by putting the dough in the fridge for up to 3 days if need be. 9 1 hour before baking the bread, Preheat the oven at 500 degrees Fahrenheit with a dutch oven and lift in the oven on the middle rack. 9 1 hour before baking the bread, Preheat the oven at 500 degrees Fahrenheit with a dutch oven and lift in the oven on the middle rack. 10 Before transferring the dough to the dutch oven, use scissors and cut the top of dough with 3 slits. 10 Before transferring the dough to the dutch oven, use scissors and cut the top of dough with 3 slits. 11 Take the hot dutch oven out of the oven, transfer the dough (with slits facing up) into the ditch oven. 11 Take the hot dutch oven out of the oven, transfer the dough (with slits facing up) into the ditch oven. 12 Close lid and bake 30 minutes at 425 degrees Fahrenheit 12 Close lid and bake 30 minutes at 425 degrees Fahrenheit 13 Take the lid off and bake another 15 minutes 13 Take the lid off and bake another 15 minutes 14 The bread is done when the internal temperature reaches 205-210 degrees 14 The bread is done when the internal temperature reaches 205-210 degrees 15 Take the bread out and let it cool down for 30 min to 1 hour before cutting. 15 Take the bread out and let it cool down for 30 min to 1 hour before cutting. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto japanese chicken katsu and its curry Lemon Garlic Butter Sauce Keto swiss roll cake with cream cheese filling Creamy garlic mushroom chicken Elenore's Surprise Noodles Keto japanese chicken katsu and its curry Lemon Garlic Butter Sauce Keto swiss roll cake with cream cheese filling Creamy garlic mushroom chicken Elenore's Surprise Noodles Greek yogurt & strawberry lassi Strawberry & chia seeds pudding Greek yogurt Strawberry jam Indori Poha Coptycat Wingstop Lemon Pepper Wings Scrumptious Chicken & Eggplant Hoisin & Peanut Dipping Sauce Lahori Tawa chicken ANAR SODA (POMEGRANATE FIZZ) Greek yogurt & strawberry lassi Strawberry & chia seeds pudding Greek yogurt Strawberry jam Indori Poha Coptycat Wingstop Lemon Pepper Wings Scrumptious Chicken & Eggplant Hoisin & Peanut Dipping Sauce Lahori Tawa chicken ANAR SODA (POMEGRANATE FIZZ)