DutchOven Sourdough Circle Bread

 

INGREDIENTS:

1/4 c. active starter

1 1/2c. warm water

2 t. salt

4 c. flour

DIRECTIONS:

1. Stir/knead and let rise in a covered bowl 7-10 hrs (in winter, rise in oven with light on)

2. Shape and place on parchement paper and rise 1-2 hours

3. Put small dutch oven pan in oven while oven preheats to 450*

4. Lift parchment transfer to heated dutch oven pan and slice/score the dough

5. Bake with lid on for 20 min.

6. Take lid off and bake 25-30 more min.

7. Transfer to wire rack and cool 30 min before slicing

(adapted from LittleSpoonFarm)