Easy Sourdough Skillet Bread
An easy sourdough bread baked in a cast iron skillet, with a crisp golden crust and a soft, airy interior. No Dutch oven needed.
Equipment
- Cast-iron skillet
- Non-metal bowl
- Kitchen aid mixer
Ingredients
Levain
- ¼ cup Sourdough starter
- 1 cup Water
- 1 ¾ Flour
Dough
- 4½ cups Flour
- 1¾ cup Water
- 2½ tsp Salt
Instructions
Day 1
- In a large non-metal bowl, stir together the sourdough starter, 1 cup water and 1¾ cups flour. Let it sit for 1 hour
- Add the remaining 4½ cups flour, 1¾ cups water and the salt.
- Mix in a stand mixer with the dough hook for 2 to 3 minutes, or knead on a lightly floured surface for 7 to 8 minutes. The dough will feel soft and a little sticky.
- Place the dough in an glass bowl and let it rise until doubled, about 10 to 12 hours.
Day 2
- Dust a 10-inch cast iron skillet with flour and place the dough in the skillet.
- Bake at 400°F for 35 to 40 minutes.
- Cool on a rack for at least 1 hour before slicing.
Notes
TIP: if it is a warm day, place the bowl of dough in your warm car and it will rise beautifully)
