Dutch Oven Sourdough Loaf
Dutch Oven Sourdough Bread (Overnight, 2600 m)
Ingredients
| Ingredient | Grams | Notes |
|---|---|---|
| Bread flour | 450 | ≥ 12% protein |
| Active starter (100%) | 100 | Fed 4–6 h before mixing |
| Water (lukewarm) | 325 | Slightly warm offsets altitude |
| Salt | 9 | ≈ 2% of total flour |
Steps
- Autolyse: flour + 300 g water, 45–60 min.
- Add starter + salt + 25 g water; mix.
- Bulk: 3–4 h @ 22–24 °C; 3–4 folds in first 2 h; ~60–75% rise.
- Shape; basket seam-up. Cold proof 8–16 h.
- Bake 245 °C / 475 °F: 25 min covered + 20–25 min uncovered.
- Cool 1.5–2 h.
Flavor Variants (Sourdough)
- Rosemary, Cheddar–Jalapeño, Cranberry–Walnut; keep add-ins ≤ 25% flour.
Optional Variant: 15% Whole-Grain (Whole Wheat or Buckwheat)
Add flavor depth and complexity by replacing 15% of the bread flour with either whole wheat or buckwheat.
Flour Formula
- Bread flour: 380–385 g
- Whole wheat or buckwheat flour: 65–70 g
- Total flour: 450 g (unchanged)
Hydration Adjustments
- Whole wheat: +10–20 g water (total 335–345 g)
- Buckwheat: +5–10 g water (total 330–335 g)
Autolyse Adjustments
- Whole wheat: 60–75 minutes
- Buckwheat: 45–60 minutes (do not extend; may get gummy)
Bulk Fermentation Notes
- Whole wheat ferments slightly faster → bulk may finish 10–20% sooner
- Buckwheat weakens gluten → add an extra fold at 60–90 minutes
- Do not extend bulk for buckwheat; watch for over-proofing
Adding Fresh Rosemary (Optional)
- Add 1–2 Tbsp finely chopped fresh rosemary
- Incorporate during the first stretch-and-fold (30 minutes into bulk)
- Strip leaves from stems and chop into 3–5 mm pieces; avoid whole leaves
- Lightly press into dough surface before folding for even distribution
Flavor Notes
- Whole wheat + rosemary → balanced, nutty, classic Mediterranean aroma
- Buckwheat + rosemary → earthy, rustic, deeper flavor; “mountain bread” style