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Dutch Oven Sourdough Bread:RECIPE
Anyone who knows me knows that I am a HUGE fan of bread, and all things that involve home made artisan loaves. (This past summer I even started my own back yard bread oven.) Theres nothing quite like a loaf of bread made with a home grown sourdough starter. If you don't have one you can choose from a variety of online retailers. (king arthur flour being most popular, or a dried variety even) Theres also places such as "carls starter" where for the price of postage you can get a 150 year old starter thats been kept active all these years! I have not gone this route, I myself opted to make one with my own pocono mountain yeasties! This dutch oven bread mimics the usage of a wood fired oven to some extent, it allows the bread to steam slightly while developing a nice crispy crust but also allows for a tender crumb. If you don't have a cast iron dutch oven (or clay oven) I imagine an enameled one would do fine. Here is what I did, and if you have your own starter it will go wonderfully in this dutch oven bread.  Sourdough Starter: (the mother dough) 1 cup milk (skim, whole, whatever you've got, even diluted plain yogurt works fine) 1 cup Unbleached flour Thats it!- (If your vegan or think you'd really be needing to suit vegan needs you could try this with some variety of juice or water, however I have not tried this method.) Place flour and milk into a non metal bowl or crock, stir until somewhat combined. ( I use a vented variety of rubber ware thats currently available at target, similar ones can be purchased just about anywhere but you do need something that is NOT air tight) If your not using a vented dish cover loosely with a cheese cloth or cling wrap etc. Let stand 3-5 days, stirring with a clean non metallic utensil every day or so. Once your mixture appears to be bubbly and has a sweet and sour "beer like" aroma you are ready to use it. If the mixture appears to have mold or smells sour discard and try again. At this point your starter either needs to be fed regularly or refrigerated. To Feed and replenish your starter you will remove the desired amount for each recipe and feed the starter by stirring in equal parts of water and flour, stir until somewhat combined and allow to rise at room temperature 4-6 hours or over night. I highly recommend looking into the subject and really researching to see what recipe suits you best. This link to King Arthur Flours starter troubleshooting might prove to be very helpful, while I think their "mother starter" recipe is kind of blah, they're troubleshooting and tips on feeding is very helpful. Dutch Oven Sourdough Bread: 3/4 -1 cup sourdough starter 1 1/2 cups warm water (1oo-115 degrees) 2 cups unbleached flour 1 cup white whole wheat flour (or regular whole wheat) 2 teaspoons sea salt In a bowl combine sourdough starter and warm water. Stir until combined and slowly stir in flour and salt. Be sure not to add too much flour, you may need more or less depending on the consistency of your starter, you may add flour as KNEADED :p. Kneed the dough on a VERY lightly floured surface,approximately 10 minutes. The dough will appear much smoother and almost elastic. Place bowl into a lightly greased bowl, cover loosely with a clean dish towel or cling wrap and allow to rise until its doubled in bulk. Sourdough takes longer than store bought yeast, but its worth the wait. (The slow rise also is what gives you a more interesting flavor) I live in a fairly cold climate so mine takes quite a long time, if your in a warmer climate it may not take much more than an hour. Once your dough has roughly doubled punch down and shape into a ball, pinching the bottom shut almost by pulling all corners inward and twisting both the bottom and the top in opposite directions. (Your making a classic Boule) dust a cloth or parchment liberally with flour. Place the bread on the floured towel an additional 45 minutes. Preheat your oven to 450 degrees. Place dutch oven or desired vessel into the oven to preheat as well. When your ready to bake your bread Place it quickly but gently onto a piece of parchment paper, you can slash the smooth side of your bread or you can just place the bread into your oven seam side upwards. Either way it will taste the same. Place your boule and parchment into the dutch oven. Slightly dampen the lid of your dutch oven and close. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25. When the crust is your desired color remove from the oven and allow to cool. It will be tempting I assure you but sit back and listen to the crackling crust in the mean time. Allowing the flavors to marry will be well worth the wait! I hope this was a somewhat helpful tutorial and introduction to my world of sourdough. Enjoy! Cat   related searches : Dutch
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