It’s World Bread Day again! A big thing for me, that’s why I organize every year this special day for bloggers, and of course because I love baking bread and eating it.
Bread makes kind and happy!
There is nothing better than the smell of a freshly baked bread. Did you know this smell may have positive effects far beyond the obvious ones. Researchers believe it may make us kinder to strangers. Apparently spontaneous help is offered more in areas where pleasant ambient smells are spread. I am personally convinced not only the smell affects us positively, also the bread making itself and holding the homemade bread in our hands, makes happy!
This homemade loaf is the proof. Crispy crust, chewy crumb with an unique flavor, can’t be bought! Just looking at these photos make me happy!
Choosing a bread for World Bread Day is every year a difficult task. It has to be a special and seasonal loaf. Recently I baked a Bürlikranz with San Francisco Sourdough, not the original from SF obviously.
A special, seasonal loaf for World Bread Day!
I loved this dough, so it’s a good choice for World Bread Day, too. To give the bread a seasonal touch I just added some home-dried figs from my own tree and some walnuts. In addition I used some rye flour, too. Unfortunately I do not know which type, I forgot to label the jar where its stored. This happens all the time, I really need to start labeling things… Anyway you can take the flour you like, just adjust the amount of water accordingly.
Dutch Oven Sourdough Bread
Recipe makes: 1 big loaf for a Dutch Oven with 4 liter capacity
Autumnal Sourdough Bread with dried Figs and Walnuts baked in a Dutch Oven.
Refresh Sourdough – Step 1 at noon
- 40 g active sourdough starter
- 50 g wheat flour
- 35 g water
- 125 g refreshed sourdough from above
- 125 g wheat flour
- 60 g water
- 310 g sourdough from above
- 380 g water
- 2 g fresh yeast
- 350 g wheat flour
- 150 g rye flour
- 15 g salt
- 50 g dried figs, coarsely chopped
- 50 g walnuts, coarsely chopped
Refresh Sourdough – Step 2 in the evening
Final Dough – next day
- Around noon mix together the ingredients listed in the „Refresh Sourdough – Step 1 at“ section above in a clean bowl and store somewhere around 25 ºC ambient for 5-6 hours.
- In the add and mix together the ingredients listed in the „Refresh Sourdough – Step 2“ section above and store somewhere around 25 ºC ambient for 2 hours, then place it in the fridge until next day.
- For the final dough put all ingredients except fresh yeast, salt, dried figs in the bowl of your stand mixer and knead on lowest speed for 3 minutes. Cover the bowl and allow the dough to sit for 20 minutes.
- Add fresh yeast and salt and knead for 5 minutes on speed 1. Add dried figs and walnuts and mix for 1 minute more.
- Let the dough rise for 90 minutes at warm room temperature; 25°C is ideal. If your room is cooler, let it rise for about 120 minutes or longer. During this time fold dough twice every 30 minutes.
- Shape dough carefully into a long loaf and place with seam side up in a banneton. Cover and let rise for 75 minutes or until doubled in size.
- Preheat oven with Dutch oven in it to 250°C, giving it at least 20 minutes to come up to temperature.
- Carefully transfer the dough to the pre-heated Dutch oven. Dutch oven is very hot, wear thick oven gloves! If necessary make incision on the top. Cover and bake for 20 minutes. Reduce heat to 230°C and bake another 25 minutes. Transfer the bread to a cooling rack and allow to cool at least 2 hours before serving.