Sourdough Boule in the Dutch Oven

Discussion in 'Dutch Oven Recipes' started by chef willie, Dec 5, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    My bad.....found a neglected, unfed sourdough start in the door of the outside fridge. I brought it back with some feedings and wanted to see if it had enough oomph to actually make a bread so started in on this project I've been meaning to get to. It wound up being a 2 day process as I ran out of time the first day so tossed partially risen dough in the fridge to retard it until today. It was very wet and spongy so I was having doubts but the recipe worked out and I'm impressed with my first ever attempt at sourdough bread. I can honestly say it wont be my last loaf....this stuff is amazing. Not a fan of MS but ran across the recipe in her mag and liberated it. To complex IMO to type out so here is the link http://www.marthastewart.com/907240/chad-robertsons-tartine-country-bread


    very wet shaggy dough


    after the nights retard


    removed lid to finish after 20 minutes at 450 degrees in the DO


    25 minutes more resulted in a nicely browned top


    better than expected....delicious chew & taste

     
    welshrarebit and themule69 like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Willie!
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That looks incredible!! Similar to the no knead bread but I bet the sourdough twang was awesome. Thanks for sharing!
     
  4. Willie That looks great. I can smell it from here.

    [​IMG]

    Happy smoken.

    David
     
  5. I love making sourdough. My last starter got buried in the fridge, forgotten about for a bit, and somehow got contaminated. Have to start over. That boule looks great! Well done!
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Great job CW, awesome !

    :beercheer:
     
  7. welshrarebit

    welshrarebit Master of the Pit

    Looks awesome chef!!!
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice. That open crumb is the Holy Grail for me. I get good product but just tiny gas pockets only slightly larger than any average store bought bread. You have your starter back but for folks that like the flavor but lack the time or starter...Replacing the water in the recipe with warm Fat Free Buttermilk gives a nice tangy bread although not as complex or sour a flavor as a great starter...Great job...JJ
     
  9. YUM............looks great CW.  I love making sour dough bread.  Be Blessed and Happy Baking!  Josie
     
  10. squirrel

    squirrel Master of the Pit OTBS Member

    That is just beautiful bread sir! Kinda looks a bit like a ciabatta with all those nice holes. Sour dough is the best and that reminds me I need to feed mine.
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Outstanding Willie. Beautiful bread.  And I'm with Jimmy the open crumb is testament that the bread turned out delicious. Wish I could do that! b
     
  12. Beautiful! I have five different sourdough cultures and bake periodically. I use Chad Robertson's technique and I use one of my DOs for baking. I'm on another forum that has a few bread bakers and at their suggestion I spritz the top of the loaf with water after scoring the top, This provides even more steam and I get a 15% bigger rise out of the loaf when I do this.
     
    Last edited: Sep 7, 2015

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