Sour Dough Bread

Add flour, dry yeast and salt to a mixing bowl and mix well. Add warm water and by hand mix to create a soft, sticky dough. Do not knead the dough, the less you knead the more airy the bread will be.

Once all ingredients are mixed, place dough in bowl, dust with flour, cover with a towel and place on kitchen counter at room temperature for at least 16 hours. The dough should double in  size during this time.

Once the fermentation cycle of the bread is complete and the dough surface is dotted with bubbles, lightly flour a work table and place dough on it. Flatten dough, fold into thirds and then fold into half.

Gently form dough into a ball dust with flour. Return to a bowl/proving basket and cover with a cotton towel and let rise for another 2 hours.

Approximately 30 minutes before baking, place your Dutch oven in the oven and heat to 250C (230C Fan). Put some flour in the bottom of the Dutch oven to prevent sticking. Place dough seam side down in Dutch oven, cover with lid and bake for 30 minutes. 

After 30 minutes, remove lid and bake for additional 15 - 20 minutes to brown the bread. 

Remove bread from Dutch oven and let cool for approximately an hour before cutting.