Dutch Oven Sourdough Bread
zorra
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.
Zutaten
-
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
Zubereitung
- 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.