Homemade Sourdough Bread baked in a Dutch Oven
Mixing the dough (12 pm) Add the flour to a large to medium sized bowl and mix in the salt. Then add water and your active sourdough starter to the bowl and mix until well combined. Then cover with a damp tea towel and leave to rest for 30 minutes, this moment is called autolyse.
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Step 2: Autolyse. Mix your levain and warm water together until combined in a large bowl. Then mix in the bread flour until little to no clumps remain with a spatula, wooden spoon or your hands and cover with a tea towel, plastic wrap or damp kitchen towel for 45 minutes. Step 3: Add Salt.
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Using a pizza cutter type tool, cut the dough into 4.5″x4.5″ squares. Place a small dot of the cream cheese filling in the center of the square and fold all four corners into the center. Allow the squares to rise at room temperature for 3-4 hours. If any seals open during this time, just press them back into the center.
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Score the dough using a very sharp knife or a scoring tool. Picking up all four corners of the parchment paper, move your dough into the dutch oven. Place the lid on the dutch oven and bake at 450 F for 30 minutes. After baking covered, remove the lid and bake for another 20-30 minutes at 450 F.
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Put the lid on and set a timer for 30 minutes. Remove the lid and bake your bread for another 10 minutes (at 450F). Turn the oven off, crack the door open, and set a time for an extra 5-10 minutes and let your Dutch oven sourdough bread sit in the heat that remains.
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Bake in a Dutch Oven. While the dough is proofing, preheat your oven to 230° C (450° F) and place your Dutch oven inside to preheat as well. Place a long piece of parchment paper over the bowl with the dough. Flip the bowl over onto the countertop so that the dough is now on top of the parchment paper.
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Once your dough is prepared, set it aside to rise. 3. Preheat your dutch oven. About 30 minutes before you plan to bake your bread, place your dutch oven (with the lid on) in your cold oven. Then, turn the oven on to 450°F and let the oven and dutch oven heat up together for 30 minutes. 4.
Dutch Oven Sourdough Bread
Put your dutch oven in the oven to preheat with the oven. You want your pan to be hot. Lay out some parchment paper, and take the dough gently out of the bowl and flip it over so the smooth side of the dough is on top. Lay it on the parchment paper. Cut some slits or designs in the dough to allow for more of a rise.
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Learn how to shape a boule (round) and bake sourdough in a traditional Dutch oven.If you're just getting started and looking for a comprehensive step-by-step.
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Baking Your Sourdough. Score the Dough: Remove the preheated Dutch oven from the oven and carefully place your dough into it, seam side down. Score the top of your dough with a sharp knife or a lame to allow for controlled expansion. Bake Covered: Put the lid back on the Dutch oven and place it in the oven. Bake for 20-25 minutes with the lid.
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Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on. BAKE TIME: 30 Minutes with the lid on at 230C/450F plus 10-15 Minutes with the lid off at 210C/410F.
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Use hot pads or towels to put the hot dutch oven back into the preheated oven at 400 degrees. Bake covered for 25 minutes. Then, Remove the dutch oven lid to create that crispy crust. Bake for 25 more minutes! Your loaf should be nice and golden brown on top by now! Remove and place on a safe surface.
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Once oven is preheated, turn temperature down to 415°F. Quickly form dough into a round shape and place on a piece of parchment paper. Score the dough and place it (on parchment) into the dutch oven. Bake with lid on for 20 minutes. Remove lid and bake for an additional 35-40 minutes.
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Baking the Bread. Preheat your oven to 450º ( without the dutch oven). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop so that the dough is on top of the parchment paper. It should hold its shape well. Next, slash the top of the loaf with a lame or sharp serrated knife.
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Try Seitenbacher or King Arthur freeze-dried starters. Purchasing a bit of starter from the baker the day you plan on making your bread. This works best if you live in Germany. Adding a souring agent to the dough, such as vinegar, sour cream, or molasses. This is not a true sourdough, but a sour-tasting dough.
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Bake the Bread. After 30 minutes, take the parchment paper with the dough on it and place the entire thing in the preheated Dutch oven. BE CAREFUL, IT'S HOT! sourdough before baking. sourdough after baking. Place the lid on and bake for 30 minutes. Remove the lid and bake for another 10 minutes to get a brown crust.