Italian Herb Sourdough Bread

Prep Time: 2 Days Bake Time: 45 Min

Herb Mix: Amounts vary based on intended flavor

  • Dry Oregano
  • Dry Basil
  • Garlic Powder
  • Onion Powder
  • Dry Thyme
  • Melange Pepper

Sourdough:

  • 100g Fed Sourdough Starter
  • 400g Bread Flour (Sifted)
  • 310g Lukewarm Water
  • 9g Kosher Salt
  • 1 Package of Active Yeast (Not needed if starter is very active)
  • 5g Herb Mix

Steps:

  1. 1-2 days prior to baking remove starter from fridge and begin 12 hour feeding cycle to wake it up.
  2. BAKING DAY: Mix flour and water together until barely combined.
  3. Allow flour and water mix to sit covered at room temperature for 1 hour.
  4. Add Sourdough Starter, Salt and Herb mix. Combine till a smooth sticky ball forms
  5. Note: If needed add yeast at this stage
  6. Allow dough to proof at room temperature for 3-4 hours. (Time depends on room temperature)
  7. Towards the end of the proof, pre heat oven to 425 degrees Fahrenheit. Ensure dutch oven is in the oven heating as well.
  8. Dump dough onto floured surface, lightly sprinkle flour over the top, carefully flip dough over and repeat. Dough should be super sticky at this point.
  9. NOTE: DO NOT OVER HANDLE DOUGH AS IT WILL CAUSE IT TO DEFLATE
  10. After oven has preheated for approximately 45 min, remove dutch oven, add a drizzle of olive oil and flour into dutch oven.
  1. Carefully place dough into dutch oven, make at least one slit on top to allow for rise.
  2. Bake covered for 30-35min, remove lid and bake uncovered for additional 10 min or until a dark golden brown.
  3. Remove from oven and place loaf on a cooling rack. Allow it to cool for at least 30-45 min.
  4. Slice and ENJOY!
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