- (Approx 18 hrs bulk fermenting time) 10 min
- 55 mins min
Submitted by Yasmin Choate
- 1-1/2 C sourdough starter
- 1-1/4 C distilled water
- 3 C bread flour
- 1 tsp salt
- 1 C smoked ham
- 1 C cheese ( your choice)
- 1 Tbsp garlic
Mix all the ingredients well and make sure all flour is incorporated. Cover and leave 30 minutes. Uncover and gently do four folds, turning the dough in on itself each time,
Cover and leave for 1 hour. Repeat this process four more times. Leave on the counter for 4 hours to bulk ferment. Fold one more time, cover and place in fridge overnight to develop gluten.
In the morning, turn dough out onto a very lightly floured surface. Stretch the dough from left to right, then right to left, then back to front, then front to back. On the last fold start making the dough into a ball, keeping tension on the dough. This makes a nice, open crumb for the bread.
Place a cast iron Dutch oven into a cold oven, then heat to 450 degrees. Place dough on parchment paper and when oven is ready pull out the Dutch oven and place the dough inside. Score the top of the bread with a sharp knife, about 3 inches long, and quickly place the lid on the pan.
Bake for 25 minutes, then reduce oven to 425 degrees. Remove lid and continue to cook for 30 minutes. Remove pan and allow to cool before slicing.