Sourdough bread in Dutch oven

Ingredients

300g Biodynamic Stoneground Wholemeal Flour (starter)

500g Organic Stoneground White Flour

50g Organic Dark Rye Flour

1 tsp. salt

1 tbsp. honey

250mg water

Method

Mix with hand all together, in a bowl, until they are completely combined.

Knead for 10 min, on a slightly floured surface, until it is soft and elastic.

Place the dough in a large, well-oiled bowl and cover with oiled cling film. Leave in a warm place to rise for 6 hrs.

Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.

Place the dough, seam-side up, in the bowl or proving basket, cover loosely with a sheet of oiled cling film and leave at room temperature for 4hrs.

Put the dutch oven inside the oven and preheat at 210C/fan for 30min.

Slash the top of the bread with a razor and place it in the dutch oven with closed lid.

After 30 min, remove the lid and continue baking for another 15min.

Leave to cool for 30min before serving.

Added by: dfragkiskos

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