(1177) *New* 10 Minute Simpler Sourdough (For Lazy People)

4 Quart Enameled Cast Iron Dutch Oven: amzn.to/3Sc5olp

(The product description says this is black enameled on the inside, and in my video I reference raw but seasoned cast iron. This is the exact Dutch I have been using for years for this recipe and I always assumed it was raw on the inside, but I might be wrong. Regardless...this is my favorite. It's the perfect size and functionality for this loaf. If this link doesn't work, search for a 4 quart Dutch oven, approximately 9" in diameter and 4" deep.) (The product description says this is black enameled on the inside, and in my video I reference raw but seasoned cast iron. This is the exact Dutch I have been using for years for this recipe and I always assumed it was raw on the inside, but I might be wrong. Regardless...this is my favorite. It's the perfect size and functionality for this loaf. If this link doesn't work, search for a 4 quart Dutch oven, approximately 9" in diameter and 4" deep.)

Professional Kitchen Scale: amzn.to/45HgEJy

(Tough, accurate, runs on AAA batteries rather than pricey ones.)

My favorite oven gloves: amzn.to/49479qS

(Comfy, fit well, dextrous, totally heatproof.)

subheading: My favorite bread knife:

amzn.to/4a08hwd

(I get a new one every 2 years or so...it's not that easy to effectively sharpen a serrated knife.)

subheading: RECIPE:

subheading: In a large bowl, combine:

4 oz / 113g sourdough starter (UNFED, straight from the fridge...at 100% hydration...meaning when you feed it, you feed equal WEIGHTS...not cups...of flour and water)

12 oz / 340g water (ideally filtered. These are ounces by weight...not fluid ounces...although they are one and the same when it comes to measuring water.)

subheading: Stir to distribute the starter into the water. Then add:

1 lb 4 oz / 567g flour (all purpose OR bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to 8oz whole grain flour. If you do, add up to 1 additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)

0.7 oz / 20g salt (Morton's Kosher is the brand I use. Avoid iodized table salt, if possible.)

subheading: Stir until it's too stiff to work with a spoon. Use your hand to bring the ingredients together into a uniform dough, about 15 seconds. (If your dough is too sticky, your starter is higher than 100% hydration. Watch my "Troubleshooting Simple Sourdough" video for a fix:

Troubleshooting "Simple Sourdough" an... )

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