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Dutch Oven Sourdough Bread

Dutch Oven Sourdough Bread
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Bake a crunchy, flavorful Dutch Oven Sourdough Bread at home with this easy step-by-step recipe. Combining the tangy depth of sourdough with the perfect crust created by a cast iron Dutch oven, this recipe is approachable for beginners and rewarding for seasoned bakers. Enjoy a wholesome, artisanal loaf with simple ingredients that are versatile and delicious.

Ingredients

Main Ingredients

  • Bread flour: high-protein, quantity as per your preferred loaf size (commonly 500g)
  • Sourdough starter: active and bubbly (typically 100-150g)
  • Water: lukewarm, about 350-400ml
  • Salt: around 10g

Optional Variations

  • Whole wheat flour: substitute part of bread flour for nuttier flavor
  • Seeds: sunflower, flax, or sesame seeds, to add to dough or on top
  • Herbs: fresh rosemary, thyme, or garlic powder for aromatic twist
  • Gluten-free flour blend with xanthan gum (adjust hydration accordingly)
  • Sweetener: 1 tablespoon honey or molasses for slight sweetness

Instructions

  1. Prepare Your Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before beginning the dough. A healthy starter guarantees good rise and flavor.
  2. Mix the Dough: Combine the bread flour and water first, mixing until no dry flour remains. Let this mixture rest for 30 minutes to 1 hour (autolyse) to aid gluten formation. Then, add the active starter and salt, kneading or folding until the dough becomes smooth and elastic.
  3. Bulk Fermentation: Allow the dough to ferment at room temperature for 4-6 hours. Perform stretch and folds every 30 minutes to develop dough strength and aerate the crumb.
  4. Shape the Loaf: Gently transfer the dough onto a floured surface and shape it into a tight round boule. Create surface tension with your hands without deflating the dough.
  5. Proof Overnight: Place the shaped dough into a banneton or a bowl lined with a floured towel, cover it, and refrigerate overnight for slow fermentation and flavor development.
  6. Preheat the Dutch Oven: Approximately 45 minutes before baking, preheat your oven to 450°F (230°C) with the Dutch oven inside to reach optimal baking temperature.
  7. Bake Your Bread: Carefully transfer the dough on parchment paper, score the top with a sharp knife or lame, and place it inside the hot Dutch oven with the lid on. Bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until deep golden brown.
  8. Cool Completely: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour to ensure the crumb sets fully and the crust crisps up.

Notes

  • Use high-quality bread flour for optimal gluten development and structure.
  • Be patient with fermentation to achieve full flavor and texture potential.
  • Always score the dough before baking to control expansion and create an artisan look.
  • Preheat the Dutch oven thoroughly to mimic professional steam baking conditions for a superior crust.
  • Use parchment paper for easier handling and safer transfer of dough.
  • Allow your bread to fully cool to avoid a gummy texture when slicing.

Nutrition

Keywords: Dutch oven sourdough, sourdough bread, artisanal bread, homemade sourdough, crusty bread

Find it online: https://lillysplate.com/dutch-oven-sourdough-bread/