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Ingredients
- 2 1/2 C organic bread flour
- 2 1/2 C whole wheat flour freshly ground is best
- 1 C sourdough starter
- 2 C filtered water
- 1/4 C whole flaxseed
- 2 tsp Salt
Ingredients
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Instructions
- Mix all ingredients until they are well-combined.
- Place the dough in a large bowl and cover with a tea towel and large cookie sheet on top.
- Let your dough sit out at room temperature for 12-24 hours. It may take a bit longer depending on the climate. This is usually at least an overnight process if not 24 hours. You are looking for your dough to rise and be larger in size but also to form tiny bubbles on the top. That is how you know its risen enough.
- When your dough is ready, dump it out onto a floured surface and start kneading it by gently pulling it apart and folding it over on itself halfway. Alternate directions.
- Flip the dough over so the seams are at the bottom and shape into a loaf. Set the dough on top of the floured tea towel on the plate. Then dust the top of the loaf with flour and lightly fold the corners of the towel over on top of the loaf. Let rise for another 45 minutes.
- Place a dutch oven, with the lid on, inside your oven and preheat to 500 degrees. When the oven is ready, place the ball of dough, seam side up, directly into the hot dutch oven and bake covered for 25 minutes.
- After 25 minutes bake uncovered for 15, or until the top is brown and crispy. Wait about 15 minutes to eat your bread.
- Enjoy with farm fresh butter, homemade preserves or make avocado toast the next morning for breakfast! Yummmm.