Seven Minute Sourdough Bread
Sourdough bread doesn't have to be finicky! Mix up the dough and let it rise overnight, then shape and bake the bread in the morning. No kneading or constant checking on the dough required!
Servings: 1 loaf
Ingredients
- 3/4 cup active sourdough starter
- 1-1/4 cups lukewarm water
- 1-1/2 tbsp honey
- 1-1/2 tsp salt
- 1 cup whole wheat flour
- 2 cups all-purpose or bread flour
Instructions
- In a medium glass or ceramic mixing bowl, combine the sourdough starter, water, honey, salt, and flour. Mix well with a wooden spoon.
- When the dough is too stiff to stir, flour your hands and fold the dough over on top of itself a few times, to ensure that all the ingredients are mixed.
- Cover the bowl of dough with a tea towel and set it in a warm, draft-free location for 8-12 hours or overnight.
- In the morning, cut a square of parchment paper larger than the bottom of your Dutch oven. Generously flour your hands and the top of the dough. Carefully remove the dough from the bowl and shape it into a ball. Dust the ball of dough with flour and place it on the parchment paper. Let rise for 45 minutes.
- Set your Dutch oven on the bottom rack of your oven and preheat the oven to 450 degrees F. Transfer the risen loaf to the hot Dutch oven and replace the lid. Bake for 15 minutes, then remove the lid and continue to bake for another 15 minutes, until the crust is lightly browned and the bread smells done.
- Carefully remove the bread from the Dutch oven and cool completely on a wire rack before slicing.