MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dutch Oven Sourdough Bread
Categories: Breads
Yield: 16 Servings

1 1/4 c Water (280 g)
1/2 c Active sourdough starter
- (100 g)
3 1/3 c Strong bread flour (420 g)
1 3/4 ts Fine sea salt (10 g)

Preparation time: 15 minutes
Cooking time: 45 minutes

This Dutch oven sourdough bread gives you a bakery-style loaf with a
crisp, golden crust and chewy interior. It's easier than you think!

In a large bowl combine the water and sourdough starter. Stir until
the starter dissolves.

Add the strong bread flour and mix until a shaggy dough forms and no
dry flour remains.

Sprinkle the salt over the dough and mix again until fully
incorporated.

Cover the bowl and let the dough rest for 30 minutes at room
temperature. This allows the flour to hydrate and begins gluten
development.

With slightly wet hands, grab one side of the dough, stretch it upward
about 6 to 8" (15 to 20 cm), and fold it over the center. You can
also use a plastic dough scraper for this. Rotate the bowl and repeat
until all four sides are folded. Cover and rest for
30 minutes.

Repeat the same stretch-and-fold process. Cover and rest for 30
minutes. If you have any inclusions (vegan cheese, scallions, etc)
you can add them here, ensuring you add is no more than 60 to 80 g
total.

Repeat the same stretch-and-fold process. Cover and rest for
30 minutes.

Repeat the same stretch-and-fold process. Cover and rest for 30
minutes. By the 4 th stretch and fold the dough should feel much
silkier and smoother and cohesive in look and feel.

Lightly flour the counter and turn out the dough. Gently flatten it
slightly, then fold the edges toward the center to form a round. Flip
it seam-side down and tighten the surface by gently pulling the dough
toward you across the counter a few times. The dough should form a
smooth, slightly tight ball. You'll know it's ready when you gently
touch the top and it springs back quickly and there are a few little
bubbles on top.

Place the dough seam-side up into a lightly floured bowl or proofing
basket. I like to stitch any pieces together but it isn't necessary.
Cover well and refrigerate for 12 to 18 hours. The dough will slowly
ferment and develop flavor.

Place a Dutch oven (4 qt / 24 cm) with lid into the oven and preheat
to? 450?F (230?C) for 45 to 60 minutes.

Turn the cold dough onto parchment paper seam-side down. Give it a
nice deep store on the top with a sharp blade. Carefully transfer the
dough into the hot Dutch oven.

Cover with the lid and bake for 30 minutes.

Lower the temperature to 400?F (200?C). Remove the lid and bake for
another 15 minutes until the crust becomes deep golden brown.

Transfer the bread to a rack and let it cool at least 1 hour before
slicing.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/dutch-oven-sourdough-bread/>

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