Dutch Oven Sourdough
Use a thick walled pot to make this bread
Makes enough for: 1 loaf bread
Ingredients
- 92 g fed starter
- 440 g flour
- 20 g rye flour
- 9 g fine salt
- 340 g water
- oil for greasing
- semolina for dusting
Method
- Place the starter, flour, salt and water into a stand mixer bowl
- Use a dough hook and bring the ingredients together
- Once mixed, knead for 10 minutes then refrigerate with the bowl covered to prove until doubled in size
- Lightly grease a 20cm dutch oven (round cocotte) and dust with semolina
- Once proved, tip the dough out onto a silpat or lightly oiled surface
- Lightly oil your hands and shape the dough into a ball
- Pop the dough into the pot and leave to rest uncovered for 30 minutes
- Cover with a shower cap or cling film and leave prove until the dough passes the probe test. This is when you push your finger into the dough slightly and if it pops back up within 30 seconds you are good to go
- Preheat the oven to 230° Celsius, slash the top of your dough and spray with water
- Put the lid onto your pot and place into the oven for 20 minutes
- Remove the lid, lower the temperature to 200° Celsius and bake for a further 30 minutes
- Remove the pot from the oven, tip the dough out and leave to cool for 2 hours on a wire rack before slicing