Hello Bakers,
Yesterday, I posted a Sofia Sourdough boule on Instagram and I got a few requests for the recipe. So here it is. Now that we are home - people are baking bread like crazy. And baking supplies (I am sure you have notice) are in short supply. No yeast? It takes 5-7 days to make a working starter. If you have one in the back of the refrigerator that’s dormant it can be back to work in 2-3 days. I once let a starter go dormant for 9 months and it came back right back.
If you have questions - please let me know. I have directions for creating a starter or reviving an existing one - just let me know I am happy to send. Please try this - it’s easy, accessible and delicious.
Happy Baking! Stay safe.
Sourdough Rustic Dutch Oven Bread
Yield: 1 large loaf
Equipment: 4qt Dutch oven (larger let me know and I will help you adjust the recipe), stand mixer fitted with the paddle attachment, whisk, 2 medium sized bowls, one for bulk fermentation (first rising) and the second for proofing - lightly oil then wipe out excess oil and flour the bulk fermentation bowl, a lightly oiled square of parchment paper to line the proofing bowl.
Optional: Proofing bags (Ziploc XL available at some stores, check first and on Amazon.)
Pyrex measuring cup or sturdy mug for hot water to place in the proofing bag.
Sourdough Time Line
Make sure that your starter is active and bubbly - which means you may have to discard and feed for a day or two if your starter isn’t super active.
Evening before Baking:
Make preferment:
3 ounces (85g) water
3 ounces (85g) starter
4 ounces (113g) unbleached all purpose flour
Combine water, starter and flour together with a dough whisk or wooden spoon.
Mix until well combined, cover and let sit at room temperature overnight. **If mixing the dough in a stand mixer - use the stand mixer bowl to mix your starter.
10 ounces (283g) water - 70 degrees
5 ounces(142g) whole wheat flour
10 ounces (283g) unbleached all purpose flour
2 teaspoons (8g) fine sea salt
In the bowl with starter add water, whole wheat flour, unbleached flour and mix with the dough hook for 2 minutes on low speed. After 2 minutes, stop the mixer, cover the bowl and let it stir for 20 minutes.
After 20 minutes add salt and mix on low speed for 2 minutes.
Cover and let sit at room temperature for 45 minutes.
After 45 minutes, fold the dough. Remove the dough from the bowl - use a bowl scraper if sticky - starting at the top - stretch the dough 6-8 inches (as far it will go) and fold it toward the center. Repeat with the other 3 sides of dough. Flip over and place back in the bowl, cover and let sit for another 45 minutes - then fold again. Repeat 3-4 more times.
Folding strengthens gluten and works well to strengthen gluten in a well hydrated dough.
Line proofing bowl with lightly oiled parchment paper, crumpling the paper helps it conform better to the proofing bowl.
After the third or fourth fold move the dough to the parchment lined proofing bowl and let proof for an hour - use a proofing bag if you have one.
Meanwhile preheat the oven to 450 degrees with your Dutch oven and lid in the oven.
Trim the parchment to the top of the bowl so you do not have excess parchment hanging out of your Dutch oven to burn.
Carefully remove the hot Dutch oven, be careful it is very hot and picking up the edges of the parchment paper, carefully drop the dough into the hot Dutch oven. Quickly sprinkle the top with a little flour and slash the top a few times with a lame or a serrated knife works fine.
Place the lid on the top of the Dutch oven and put it back in the oven.
9. Bake for 35 minutes, check if the top has a little color, uncover and place back in the oven for an additional 10 - 12 minutes. Check the temperature with an instant read thermometer - 210 is best. If it is not up to temperature return to the oven, reduce the temperature by 25 degrees and check in another 7 minutes.
10. The bread can be frozen up to one month, thaw unwrapped and refresh in a 350 degree oven for 5-7 minutes.