Sourdough

125 g Sourdough Starter (1/2 cup) 

12 g salt (2 teaspoons)

350 g water (1 1/2 cups)

                (in a large cup, combine salt and water then add to glass bowl)

500 g Bread Flour (4 cups)

Mix ins (pick one color if desired):

8 oz jar Sun-dried Tomatoes (pat dried of oil and chopped) and 2 Tablespoon Pesto (drained)

3 Jalapeños, 4 oz sharp cheddar (shredded), 1/2 T Everything Bagel Seasoning 

4 oz Parmesan and 1 T Rosemary

4 oz Parmesan and 3 Tablespoons Pesto (drained)

Roasted Garlic, 1 T Rosemary, and 4 oz Swiss Cheese (shredded)

4 oz White chocolate chips and 4 oz craisins 

1 T Cinnamon, 1/4 cup Sugar, 1/4 cup Brown Sugar, and 1/4 cup softened butter (make a paste with everything)

1 Granny Smith apple, chopped, 1/4 cup Brown Sugar, 1/4 cup Sugar, 1/4 cup softened cream cheese, 1 Tablespoon Cinnamon

Mix all ingredients together in a bowl.  Knead lightly until all ingredients are incorporated.

Cover and let rise 8 hours.  (nice to leave it overnight).

Lightly flour countertop.  Dump the dough out onto the lightly floured counter. 

Shape the dough by flattening it with your hands till about 0.5-1 inch thick (maybe 10-12 in diameter.)  The dough will be tacky but should not be overly sticky.  

Note:  If dough is overly sticky sprinkle it with more flour and knead in till tacky and holding its shape.  

At this point you can add 1/2 of your Mix-ins by sprinkling them over the dough.

Fold 1/3 of the dough in to center, and then the other 1/3 on top (like making biscuits.)  Add more Mix-ins on top if desired. Then roll it into a tight ball.  Shape the dough, no smushing the dough! just sliding it into a ball shape by cupping your hands around the dough and slide and pull, tucking the dough underneath until uniformly smooth. (This is what I call biscuitting)

Put the dough on some parchment paper.  Use same bowl used to make dough and cover it. Let rest for 30 minutes.

Lightly flour countertop.  Biscuit dough again, using other 1/2 of mix-ins. Place back on parchment paper and cover with glass bowl, and let rise another 30 minutes. 

Turn oven to 450 and put empty Dutch on top of pizza stone in to preheat it. This is done while 2nd 30 minute rising to preheat everything.

Once dough has risen second time, sprinkle dough with some flour (if desired), then score the bread as desired.

Transfer dough, parchment paper included, to the hot Dutch oven.  Cover with the lid.  Place Dutch oven back into the oven on top of the pizza stone, reduce heat to 400, and bake, covered, for 40 minutes.  Remove lid and bake 4 more minutes to help the crust golden.   

Remove bread from Dutch Oven and place on a cooling rack with parchment paper.  Let cool for 1 hour before slicing. 

Note: I got this recipe from Amber's Kitchen See her website for sourdough starter information