homemade sourdough + cast iron
Take baking to a new level by making your own homemade sourdough bread with your cast iron casserole dish. With this easy to make sourdough bread recipe, you and your family can enjoy some quality time during the baking process and taking photos of the final product together. Scroll to learn more.
- 1/3 cup of active starter
- 1/4 cup of white flour
- 1 3/4 cup of water
- 3 1/4 cups of strong white bread flour
all in the timing.
Although this is a very easy recipe to make, it takes at least two days for the recipe to be completed from start to finish. For example, if you want to bake on Saturday morning you will have to take the starter out of the fridge on Friday. Then, feed it with a 1/4 cup of white flour and 1/4 cup of water, leave it at room temp for approximately 6 to 8 hours until it doubles and passes the float test.
it’s dough time + day one.
8:00 AM – the starter.
- Get your starter from the fridge and feed it, leave at room temperature until it doubles. Depending on how warm your home is, 6 to 8 hours should be more than enough to perform a float test before adding the starter to your dough.
2:00 PM to 3:00 PM – the dough.
- Add 1/3 cup of active starter to a bowl and mix with 1 1/8 cups of water. If working with higher hydration dough isn’t your forte, try 1 cup of water instead. Then, add 3 1/4 cups of strong white bread flour and mix together with hands or a scraper until there are no dry patches.
- Next, for 60 min, autolyze then cover at room temperature. TIP: to keep the room temperature consistent, keep the dough in the turned off oven.
4:00 PM – after resting.
- Your dough should be more elastic after one hour of resting, this is the result of autolyzing! Now, add half a tablespoon of salt and a few drops of water. Enough to ensure the salt dissolves easily. Start performing a slap & fold technique for approximately 5 to 6 minutes.
- Put the dough back in the turned off oven, covered for another 20 minutes.
4:30 PM – lamination.
- On the counter, stretch your dough to a large rectangle. Then, fold it together. This will help build up the structure. Rest for 30 minutes.
5:00 PM – fold & repeat
- Coil & fold three times in a row, resting for 30 minutes in between.
6:30 PM – time to rise.
- Now, let the dough rise between 1 and a half to 2 hours.
8:00 – 8:30 PM – the final shaping.
- Make sure to leave the dough to rest in the tray or banneton you’re using for approximately 20 to 30 minutes. After, place the dough in the fridge between 10 to 12 hours.
time to bake + day two.
8:00 AM – preheat the oven.
- To start, preheat the oven to 500 degrees Fahrenheit. Then, heat your Denby Casserole Dish for about 30 to 40 minutes. For this recipe, @hungry_anja used Denby’s Pavilion Cast Iron 24cm Round Casserole.
- Next, take the dough out of the fridge, transfer it to parchment paper and by using a sharp razor score your sourdough. To allow the dough to expand during baking, all you need is one long angled cut.
8:30 AM – bake your dough.
- Place your dough in the oven covered for 20 minutes at 500 degrees Fahrenheit and then another 15 to 20 minutes at 500 degrees Fahrenheit uncovered.
TIP: Don’t cut it while warm! Wait at least an hour before cutting into your bread or your bread will become squishy and change the structure of the bread.
The schedule provided above is what worked best for @hungry_anja so when you try this recipe, utilize a schedule or time that works best for you!
If you have any questions or would like to watch step-by-step sourdough baking videos, make sure to follow @hungry_anja on Instagram.
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