Science of Sourdough

This is my first attempt to create a bread without the use of commercial yeast. It is 100% naturally wild yeast!

Voila!

3½ cups (487g/16.5oz) whole-wheat flour or unbleached bread flour

1 1/2 cups (300g/12oz) sourdough starter

2 cups + 1tbsp + 1 tsp (412g/15oz) water

2 teaspoons unrefined sea salt
(Salt: This is more than in the original recipe, but with the whole wheat flour I think it needs more salt, use 1 tsp for white flour and increase in the future if you want. You could easily use a whole tbsp. of salt when doing all whole wheat)

semolina or cornmeal, optional

You will need a cast iron pan for this recipe. Look at the one in the background. It needs to have high sides.

Heat your oven to 500 degrees with the pan and lid in it. Let t heat for half an hour. Meanwhile take the bread that has been sitting overnight at room to warm temperature and deposit on a heavily floured cloth. It will be very sticky and loose. Take the edges of the cloth and bring the dough to center using the cloth as your mover. Do this on all four sides. Then flip it over with your hands. Don't worry about sticking as long as you can see the dusting of flour. Let it rest until the pan is hot. When the pan is piping hot take it out and throw some cornmeal or polenta down on the bottom. Flip the dough seam side up and put the lid on. Bake for 30 minutes at 500. Take the lid off and bake at 425 for 15 minutes.