Dutch Oven Sourdough Bread
The secret to making no-fail artisan loaves at home is a Dutch oven! Wonderfully chewy crust every time. The flavor won’t be overwhelmingly sour in this sourdough loaf, but it is wonderfully flavorful.
INGRIDIENT
DIRECTION
Step: 1
Combine water, sugar, sourdough starter, yeast, and salt in a large mixing bowl. Stir in flour and flaxseed meal. Knead dough with either your hands or an electric mixer fitted with a dough hook attachment for 5 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise for 2 hours.
Step: 2
Punch the dough down, turn onto a lightly floured surface, and knead briefly to shape into a ball. Place in a bowl lined with parchment paper. Cover with a kitchen towel and allow to rise until doubled in size, 1 to 1 1/2 hours.
Step: 3
Meanwhile, place an empty 6-quart Dutch oven in the oven and preheat the oven to 475 degrees F (245 degrees C).
Step: 4
Slit the top of the loaf 1/4-inch deep with a very sharp knife. Carefully place the dough, still on the parchment paper, into the hot Dutch oven and cover with the lid.
Step: 5
Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake for 20 minutes more. Remove bread from the Dutch oven and let cool on a wire rack for at least 1 hour before slicing.
NUTRITION FACT
Per Serving: 242 calories; protein 5.7g; carbohydrates 50.8g; fat 1.8g; cholesterol 0.1mg; sodium 199.6mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.
