Thursday, April 4, 2013

Dutch Oven Sourdough

I am hooked on baking my 7 cup whole wheat sourdough in my pre-greased Dutch oven. I stick with the 450 degree baking temp and I take off the cover after the first 20 minutes. The moisture stays in the loaf keeping it springy and delicious all week.

We were given a bottle of organic extra virgin olive oil for Christmas. I dip slices of the bread in a bloop of the oil sprinkled with kosher salt and freshly ground black pepper and it is divine.