Sourdough Bread

Inspired by Florian Domberger| Domberger Brot-Werk

50 g / 1.75 ounces sourdough
425 g / 3.33 coups bread flour
50 g / 0.5 cups whole-wheat spelt flour

21 g / 0.75 ounces fresh yeast
(400 ml) / 1.75 cups lukewarm water
(12.5 g) / 0.5 ounce sea salt
Flour for dusting

Step 1

Add lukewarm water, fresh yeast, and sourdough starter to a large bowl and whisk until the yeast is dissolved.

Add bread flour, wholewheat spelt flour, and salt. Stir with a spatula until it becomes a smooth dough.

Let rest at 25°C/75°F for approx. 40 – 45 min.

Step 2

Transfer to a Cocotte and let rise at 25°C/75°F for approx. 30 – 40 min. or until doubled in volume.

Step 3

Preheat oven to 250°C/475°F.

Place a deep baking sheet into the lower level of the oven and fill it with some water.

Then, place an oven rack on the level above.

Cut a cross into the top of bread dough and transfer the Cocotte to the oven.

Step 4

Bake the bread in the Cocotte for approx. 35 – 45 min, remembering to open the oven door halfway through the cooking time to release any steam and closing againafterwards.

Remove bread from the oven and let cool down completely before slicing.

Enjoy!

Shop The Product Used To Make The Recipe

STAUB 24cm Round Cast Iron Cocotte Black

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ZWILLING 20cm Bread Knife

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ZWILLING Medium Bamboo Chopping Board

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ZWILLING Whisk

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