Dutch oven sourdough

Savory recipes Spring Summer Fall Winter 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

Dutch oven

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.