Sourdough Bread in Cast Iron Skillet
This is by far our favorite sourdough bread recipe and the easiest I have made to date.
And . . . once baked in the cast iron skillet, the crust is the traditional crispyness and the inside soft and the perfect texture for toast and sandwiches.
The night before you want to bake your bread, you will make the starter, which will provide you enough for two loaves. You can either make new starter each time, or save back 1/4 cup to "feed" and continue to use for as long as you like. I will describe this easy process at the end of the recipe.
The Sourdough Starter
3 cups very warm water
1 1/2 Tbsp. yeast
1 tsp. sugar
Mix these and let sit 5 min. til foamy
Add 3 cups flour (I use breadflour), stir vigorously, cover with towel or parchment paper and let sit in oven with the light on for 8-12 hours.
Sourdough Bread Recipe in Cast Iron Skillet
2 cups flour
1 1/2 c. starter
3/4 tsp. sea salt
- Mix well and knead 10 min. and set in warm place to rise, approx. 1 hour or til doubled.
- Punch down, knead lightly and shape into ball by working sides down and to the bottom and pinch together.
- Set in an 8 or 9 inch cast iron skillet and set in oven with light on for approx. 1 hour til close to doubled.
- Mist lightly with water on the top.
- Leaving skillet in the oven, turn on to 400 degrees and allow to bake 45 min. NOW, since ovens differ (mine has a convection bread setting so it may be way different for yours), start checking the bread in 40 min., but could take up to an hour.
- Remove carefully since the skillet handle and all will be very, very hot.
- Transfer to cooling rack and let sit 20 min. before cutting.
- Sourdough breads need to be very brown and sound hollow when thumped.
- You can rub butter on the top when warm for a nice finish.