SOURDOUGH BREAD IN A DUTCH OVEN RECIPES
SOURDOUGH NO-KNEAD BREAD RECIPE - NYT COOKING
So you’ve brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You’ve fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it’s time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey’s storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You’ll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.
Provided by Sam Sifton
Total Time P1D
Yield 1 loaf
Number Of Ingredients 4
Steps:
- In a large mixing bowl, combine the flour and salt.
- In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
- The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
- Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
- Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 259, UnsaturatedFatContent 1 gram, CarbohydrateContent 50 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 9 grams, SaturatedFatContent 0 grams, SodiumContent 178 milligrams, SugarContent 1 gram, TransFatContent 0 grams
BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE ... - DELISH
Reward yourself with fresh homemade Sourdough Bread with this recipe from Delish.com.
Provided by June Xie
Categories dairy-free low-fat low sugar nut-free vegan vegetarian brunch picnic weeknight meals baking breakfast brunch side dish
Total Time 19 hours
Prep Time 1 hours
Cook Time 0S
Yield 1
Number Of Ingredients 7
Steps:
- On day 1
- On day 2
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BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE ... - DELISH
Reward yourself with fresh homemade Sourdough Bread with this recipe from Delish.com.
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Reviews 4.7
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
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Reviews 4.7
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
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Towards the end of the rising time, preheat the oven to 425°F. Spray the loaves with lukewarm water and dust generously with flour. Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, works well here. Bake the bread …
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