Ingredients
– 3 cups bread flour
– 1 cup water (room temperature)
– 1 cup active sourdough starter
– 1 teaspoon salt
– 1 cup dried cranberries
– 8 ounces brie cheese, cut into cubes
– 1 tablespoon honey (optional, for additional sweetness)
Equipment Needed
– Large mixing bowl
– Dutch oven or baking stone
– Parchment paper
– Banneton (proofing basket) or a bowl lined with a kitchen towel
– Scale or measuring cups
– Dough scraper (optional, but helpful)
Step-by-Step Instructions
To kick things off, I start by mixing the bread flour, active sourdough starter, and water in a large mixing bowl. I let it sit for about 30 minutes to an hour, allowing the flour to absorb the water fully. This resting process, called autolyse, helps develop the gluten structure, which is crucial for that perfect chewy texture we all love in sourdough. I also add a teaspoon of salt at this point, mixing it in thoroughly. The dough should feel slightly sticky yet manageable. (See the next page below to continue steps…)