Ancient Grain Artisan Sourdough Bread (No Dutch Oven)

Step 1

Add sourdough starter to a large bowl and place it on a kitchen scale set to grams. Tare scale to 0.

Step 2

Add warm water until scale reaches 300 grams and combine water and starter with a wooden spoon. Tare scale to 0.

Step 3

Add flour until scale reaches 500 grams, then add salt on top.

Step 4

Combine ingredients with wooden spoon until a very sticky dough forms.

Step 5

Cover bowl with a plate and lest rest for 20 minutes.

Step 6

After 20 minutes, uncover the bowl and wet hands. Stretch and fold the dough about 10 times by pulling up one side and pushing down on the other side, going around the ball of dough.

Step 7

Cover the bowl with a plate and let rest for 20 minutes.

Step 8

Repeat stretch and fold process 2 more times at 20 minute intervals.

Step 9

Cover the bowl with a plate or plastic wrap and let the dough rise at room temperature for 4 or 5 hours.

Step 10

After the dough has risen for the first time, generously flour a work surface and turn the dough out onto it.

Step 11

Generously flour the top of the dough, and push down into a 10 x 6 inch rectangle.

Step 12

Roll each side of the long sides of the rectangle to the center and push down, then flip the dough over, seam side down and tuck the ends in underneath.

Step 13

​Generously flour a large linen cloth and carefully transfer dough onto it.

Step 14

​Dust the top of the dough with flour and cover with the cloth.

Step 15

Let rest for 60 minutes for a second rise.

Step 16

Preheat a large, flat cast iron skillet or pizza stone in center rack of the oven to 450 degrees Fahrenheit.

Step 17

​Uncover dough and carefully transfer to preheated pan.

Step 18

Bake for 30 to 35 minutes, until slightly golden brown.

Step 19

Once baked, wrap in a clean cloth and let cool for at least 1 hour before slicing. The bread bakes more after it's out of the oven!

Step 20

This bottom crust can be a little hard, so wrapping it in a cloth while it cools helps to soften it.

Step 21

After resting for at least 1 hour after baking, enjoy!