Dutch oven sourdough
Savory recipes
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1+ hour
Vegan
Medium difficulty
Cocotte en fonte
Prep time
30 minutes + 8 hours of rest
Cooking time
35 minutes
Serves
1 loaf
Method
- 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.
Ingredients
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
Utensil
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