Sourdough

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the wet ingredients and thoroughly mix

Step 2

Add flour and salt and mix until it's not sticking on the sides about 10 minutes. You might need to add extra flour after a few minutes if it's still sticking. Dough will be firm.

Step 3

Place in an oiled bowl and cover till the dough doubles. (I rise nine over night.)

Step 4

Shape the dough and place it into a banneton. Cover it with a damp towel and refrigerate for about 12 hours, allowing it to double in size. Alternatively, you can place the dough in a loaf pan and let it rise until it is 1 inch above the rim, depending on your shaping preference.

Step 5

Preheat your oven to 350°. If you use a Dutch oven, place it in while it's preheating. Once the oven is up to temp, set a timer for 30 minutes.

Step 6

Take the dough out of the fridge and score it. If you're using a Dutch oven, make a cross pattern on the top. Place two to three ice cubes in the Dutch oven alongside the loaf, then cover with the lid and return it to the oven. Bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes. If you're using a loaf pan, make three diagonal slashes across the top of the dough. Spritz it with water and bake uncovered for 30 minutes. After that, cover the loaf with another loaf pan and continue baking for another 15-20 minutes.

Step 7

Remove the dough from the oven and place on a wire rack until it's completely cooled off.

Step 8

Slice and enjoy.