Dutch oven sourdough
- For the sourdough starter: dissolve the yeast in 40 cl (1 and 2/3 cups) of room-temperature water, add the flour, then knead for 10 minutes
- Cover the sourdough with a cloth and let ferment for at least 4 hours at room temperature.
- For the bread: dissolve the yeast in 20 cl (4/5 cup) of water
- In a large bowl, mix the flours and the salt and add the diluted yeast
- Mix then knead gently for 5 minutes
- Add the sourdough starter and knead for 10 minutes
- Cover the dough with a cloth and let rise for 2 hours at room temperature (24°C or 75°F)
- Drop the dough onto a floured countertop and fold it up and down until you have a ball
- Place the ball in a cast iron Dutch oven and let sit for 2 hours
- Make slight incisions on the top, then bake in a preheated oven at 230°C (446°F)
- Bake for around 45 minutes.
For the sourdough starter:
- 2 g (2/3 tsp) fresh yeast
- 60 g (1/2 cup) type 55 flour
- 40 cl (1 and 2/3 cups) water
For the bread:
- 6 g (2 tsp) yeast
- 225 g (1 and 4/5 cups) type 55 flour
- 15 g (2 and 1/3 tbsp) rye flour
- 15 g (2 tbsp) wholewheat flour
- 1 tsp salt
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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