Tim’s Sourdough Bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine starter ingredients, cover, and let sit out at room temperature until it has doubled in size. (Mine takes 8-10 hours right now.)

Step 2

When starter has doubled in size, combine starter, flours, and water until roughly combined. Cover and place the bowl in the oven with the light on for 1 hour.

Step 3

After the hour, add salt and knead the dough until the salt is incorporated, about 2 minutes. Cover and place the bowl in the oven for the light on for 12 hours or until visibly risen with large bubbles.

Step 4

Once sufficiently risen, scrape the dough onto a lightly floured surface, add a little flour on top of the mass, and shape into a tight ball. Flour the top of the ball and place top-side-down into a bowl. Cover and place in the oven with the light on for 1 hour. After the hour, take the bowl out of the oven and place in the refrigerator for 4 hours.

Step 5

One hour prior to baking, place the cast iron in the oven and preheat to 500 degrees. When ready to bake, turn the dough out onto a piece of parchment paper and score the top with 2-3 deep cuts. Transfer the dough to the cast iron in the oven, cover and bake for 30 minutes. After the 30 minutes, remove the lid and bake for another 5 minutes until the crust darkens a bit. Remove from the oven and let cool on a cooling rack for 1 hour before slicing.