CAST IRON SOURDOUGH BREAD: KNEADED
1 C Warm Water
1 t Sugar
2 t Active Dry Yeast
1 T Olive Oil
1 t Kosher Salt
3 C Bread Flour
1 C Sourdough Starter**
2 T Semolina Wheat
2 T Butter
5-6 Qt Dutch Oven
In a stand mixing bowl fitted with a dough hook, mix Water, Sugar, Yeast and Olive Oil until combined. Let proof for 10 minutes until the yeast starts to bubble and foam. Add Kosher Salt, Bread Flour and Sourdough Starter. Mix on medium speed 5-7 minutes, until dough is smooth and elastic.
Form dough into a ball and cover with Semolina Wheat to keep loaf from sticking to the mixing bowl. Cover mixing bowl with plastic and allow to rise until doubled in size, about 2-4 hours, in a dry, warm area.
During last 30 minutes that dough is rising, place empty Dutch Oven in cold oven and set to Bake @ 475 degrees.
Once the loaf has risen, place ball on parchment paper in the heated Dutch Oven. Using a sharp knife, make 4 slits resembling a tic, tac, dough symbol in the top of the loaf; cover and carefully place Dutch Oven back in the oven.
Bake, covered for 30 minutes in a 475-degree oven; remove lid and continue baking for 10 minutes until the bread is golden. Let rest for 30 minutes on a cooling rack. Butter top of loaf and serve.
1 C Flour
1 C Water
1 pkg active dry yeast
Blend all ingredients together until smooth and allow to sit at room temperature, loosely covered, for 48 hours. Store covered in refrigerator. Replace Starter with equal portions of ingredients after each use and blend well into existing Starter.