Super Easy Sourdough

Making bread has never been easier!

Prep Time 12

Cook Time 30

Servings 1 Loaf

3/4 Cup Sourdough Starter Unfed and room temperature
1 ¼ Cup Lukewarm Water You may need more or less depending on your starters hydration
3 Cups Unbleached Flour You may need more for dough to stick together
1 Tbsp Honey
1 ½ Tsp Kosher Salt

In a stand mixer, mix ingredients with bread hook until just combined. Let rest for 10-20 minutes. While it is resting, lightly coat a medium - sized bowl with olive oil. The bowl needs to be big enough to allow the dough to double in size.
Knead dough with bread hook for 5-10 minutes.
Remove from mixer and shape into ball and put into the oiled bowl flipping it over so all sides of dough are covered with oil. Cover the bowl with plastic wrap.
Let rise for 6 hour, folding twice during this time. The long rising time is important especially for those with gluten sensitivities.
After the 6 hour rising time, form the bread into a round loaf and place on a square piece of parchment paper. With a wet serrated knife, cut a couple of slashes on top. Cover loosely with a damp towel and allow to rise for 1 1/2 - 2 hours.
In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom 3rd of the oven. Put a cast iron dutch oven with the lid in the cold oven and pre-heat to 450° for 30 minutes.
Remove the lid from the dutch oven and put the loaf in by picking up the corners of the parchment paper and gently setting it in. Be careful as the dutch oven is piping hot!
Put the lid on the dutch oven and bake for 12-13 minutes
Uncover the dutch oven and bake for another 12-13 minutes.
Remove and place on a wire rack to cool for 30 minutes. DO NOT SLICE for a full 30 minutes as this is part of the baking process.