One bowl, simple and incredibly delicious. We love this for sandwiches, toast of all varieties, egg in a hole and “bagel bread”. Bagel bread is my daughter’s creation that is a nice thick slice with cream cheese and everything bagel seasoning. Spice it up with some thinly sliced jalapeño and you will never drive to the bagel store again!
Sometimes I will fold about 3/4-1c sliced Kalamata olives or small cubes of a great cheese throughout the loaf. Incredible.
If there is ever any left over, cut it up into 1in. cubes, toss with evoo and bake at 250* until golden, hit with a little salt while warm and save for your next soup or salad. Try it with my French Onion Soup!
This is a nice big loaf. Some of the round picture are from when I halved and used a smaller Le Creuset.

The equipment to make it simple:
Large glass bowl
Wooden spoon (these are my all-time favorites)
Kitchen Scale
LeCreuset Dutch oven (or your favorite)
Parchment paper
Plastic wrap
Bench scraper

Ingredients:
150g Active sourdough starter*
455g  Room temp water
720g Organic bread flour
8g Diamond Kosher salt

Method:
1. In a large bowl, combine the starter and water. Add in the flour, then salt. Mix to combine with wooden spoon. I do this all on top of the scale so there is no need to pre-measure. Cover with plastic wrap.
2. After one hour, fold over the four sides of the dough (with the bench scraper if you have it- I love this tool!) and cover with plastic wrap. If you are going to add something like olives or cheese, this fold is the time to fold it in. Leave on counter over night.
3. In the morning, put a piece of parchment on the counter, sprinkle with a little flour and place the dough down. Fold over the four sides again with your bench scraper, flip so the seam is down and cover with a tea towel. Put your oven shelves on the lowest setting possible. Set the oven to 450*.
4. When the dough has doubled in size, place it in the LeCreuset, seam side up and cut a cross in the top of the loaf with your sharpest knife or lame. Put the lid on.
5. Place a small baking sheet on the shelf below the bread to avoid a burnt bottom. Place the Le Creuset on the shelf right above it. Bake for 25 minutes with the lid on, then remove the lid and bake another 25 minutes. It should be golden brown. Reset the oven to 450* each time you open it so it stays hot. Remove the loaf to a rack to cool.

*My favorite way to acquire starter is to go to a great bakery and request it! There is nothing like a really old starter with a great story! It tastes best this way. If this is not an option for you there are infinite instructions online to make yours at home.

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