The sourdough recipe is based on Emilie Raffa's 'Sourdough Bread: A Beginner's Guide'
150g bubbly, active sourdough starter
250g warm, filtered/bottled water
25g good olive oil
500g bread flour
10g fine sea salt
5g Caraway seeds
5g Chipotle chill flakes
Optional for extra seediness: 5g of each of the following - brown & gold linseed, chia seeds, sesame seeds & pumpkin seeds
Cornflour for dusting the bottom of Dutch oven for baking.
Whisk the starter, water & olive oil in a large bowl.
Add the flour, salt, seeds & flakes.
Squish it all together to make a well-mixed dough ball.
Cover & rest for 30 minutes to autolyse.
Reshape the dough and place in the dusted Dutch Oven.
Cover and rest for 12 hours at room temperature to rise. This can take less time on a hot day.
Optional: You can 'punch down' and reshape for more air and a second rise of 2 hours before baking.
Set oven to 230C.
Put the Dutch oven with lid-on into the over. Turn down immediately to 200C.
Bake for 20 minutes. Remove the lid with oven gloves.
Bake for 30-40 minutes until golden. Carefully prop the over door open.
Bake for 10 minutes.
Cool on a rack for 1 hour before slicing.
Eat with butter or eggs and avocado.