BBS:      TELESC.NET.BR
Assunto:  Dutch Oven Sourdough Bread
De:       Ben Collver
Data:     Tue, 19 May 2026 14:43:31 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch Oven Sourdough Bread
 Categories: Breads
      Yield: 16 Servings
 
  1 1/4 c  Water (280 g)
    1/2 c  Active sourdough starter
           - (100 g)
  3 1/3 c  Strong bread flour (420 g)
  1 3/4 ts Fine sea salt (10 g)
 
  Preparation time: 15 minutes
  Cooking time: 45 minutes
  
  This Dutch oven sourdough bread gives you a bakery-style loaf with a
  crisp, golden crust and chewy interior. It's easier than you think!
  
  In a large bowl combine the water and sourdough starter. Stir until
  the starter dissolves.
  
  Add the strong bread flour and mix until a shaggy dough forms and no
  dry flour remains.
  
  Sprinkle the salt over the dough and mix again until fully
  incorporated.
  
  Cover the bowl and let the dough rest for 30 minutes at room
  temperature. This allows the flour to hydrate and begins gluten
  development.
  
  With slightly wet hands, grab one side of the dough, stretch it upward
  about 6 to 8" (15 to 20 cm), and fold it over the center. You can
  also use a plastic dough scraper for this. Rotate the bowl and repeat
  until all four sides are folded. Cover and rest for
       30    minutes.
  
  Repeat the same stretch-and-fold process. Cover and rest for 30
  minutes. If you have any inclusions (vegan cheese, scallions, etc)
  you can add them here, ensuring you add is no more than 60 to 80 g
  total.
  
  Repeat the same stretch-and-fold process. Cover and rest for
       30    minutes.
  
  Repeat the same stretch-and-fold process. Cover and rest for 30
  minutes. By the 4 th stretch and fold the dough should feel much
  silkier and smoother and cohesive in look and feel.
  
  Lightly flour the counter and turn out the dough. Gently flatten it
  slightly, then fold the edges toward the center to form a round. Flip
  it seam-side down and tighten the surface by gently pulling the dough
  toward you across the counter a few times. The dough should form a
  smooth, slightly tight ball. You'll know it's ready when you gently
  touch the top and it springs back quickly and there are a few little
  bubbles on top.
  
  Place the dough seam-side up into a lightly floured bowl or proofing
  basket. I like to stitch any pieces together but it isn't necessary.
  Cover well and refrigerate for 12 to 18 hours. The dough will slowly
  ferment and develop flavor.
  
  Place a Dutch oven (4 qt / 24 cm) with lid into the oven and preheat
  to? 450?F (230?C) for 45 to 60 minutes.
  
  Turn the cold dough onto parchment paper seam-side down. Give it a
  nice deep store on the top with a sharp blade. Carefully transfer the
  dough into the hot Dutch oven.
  
  Cover with the lid and bake for 30 minutes.
  
  Lower the temperature to 400?F (200?C). Remove the lid and bake for
  another 15 minutes until the crust becomes deep golden brown.
  
  Transfer the bread to a rack and let it cool at least 1 hour before
  slicing.
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
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