Dutch Oven Sourdough Bread вђ Dirty Gourmet With a sharp knife, slice a slit across the top fast (commit!), and cover. bake for 20 minutes. check it out and bake for another 15 20 minutes, until it’s dark brown on top. remove, readjust add coals to your fire, and bake the other loaf the same way. let each loaf fully cool before cutting and enjoying. Place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus 10 15 minutes with the lid off at 210c 410f.
Dutch Oven Sourdough Bread вђ Dirty Gourmet Instructions. in a large mixing bowl (not metal) add 2 cups of 100% hydration active sourdough starter. (meaning sourdough starter made equal parts water and flour:) (for active sourdough starter, feed it and keep it out of the fridge for at least 4 hours, or overnight.) add 3 cups of sifted flour. Let dough rise in it for 45 60 minutes. preheat your oven to 450º (without the dutch oven). cover the dough bowl with a long piece of parchment paper, about 20 inches long, and turn it over onto the countertop (see video). slash the top of the loaf with a lame or sharp serrated knife. Score the dough: remove the preheated dutch oven from the oven and carefully place your dough into it, seam side down. score the top of your dough with a sharp knife or a lame to allow for controlled expansion. bake covered: put the lid back on the dutch oven and place it in the oven. bake for 20 25 minutes with the lid on. Turn your oven on high heat of 450 degrees and put the cast iron dutch oven in to preheat. when the oven is ready its time to get your bread dough ready for the oven. take the dough out of the bowl and lay it seam side down this time on top of a piece of parchment paper. pull the towel off carefully.
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