I haven’t really been using the dutch oven lately. I fell in love with crispy sourdough bread.

Lately, I’ve gotten used to baking sourdough bread without the duch oven. This time, I used a cast iron pan and baked the bread without steam and without a lid. In my opinion, it’s wonderful; I really like the brown color and the crispy skin. For such an occasion, I invented a new proportion of flour and water, specifically for this way of baking. Recipe Ingredients: 150 g of sourdough starter (activated, fed with water and flour) 400 g of all-purpose flour (or bread flour) 100 g of wholemeal flour (kamut, spelt, einkorn, or soft wheat) 350 ml of water at room temperature 9 g of salt Method of Preparation: Activate the Sourdough Starter: Use 50 g of starter from the refrigerator, 50 ml of water, and 50 g of flour. Mix well and leave at room temperature for 5-6 hours, until it doubles in volume and has many bubbles on the surface. Knead the Dough: Mix the water with the activated starter, then add the flour and salt. Knead the dough for 4-5 minutes until soft. Cover and leave it at room temperature for an hour. Perform a set of stretches and folds, then leave it for another hour. Repeat this process, and then let it rest for another 2-3 hours at room temperature. The dough is ready when it is airy, bubbly, and feels like a sponge. Shape the Loaf: Shape the dough into a loaf and place it in a banneton. To prevent sticking, sprinkle the towel with water and flour before covering the dough. Cover the loaf and refrigerate it for at least 10 hours. Bake the Bread: Preheat the oven to 230°C (450°F) and also preheat the tray on which you will bake the bread. Bake the bread in the hot oven for 50-60 minutes, until it is golden brown. You can decorate the bread as you wish! Ingredients in US measurments: 5.3 oz of sourdough starter (activated, fed with water and flour) 3 1/3 cups of all-purpose flour (or bread flour) 3/4 cup of wholemeal flour (kamut, spelt, einkorn, or soft wheat) 1 1/2 cups of water at room temperature 1 1/2 tsp of salt