💾 Archived View for thrig.me › food › sourdough › bread.gmi captured on 2024-08-31 at 12:48:22. Gemini links have been rewritten to link to archived content
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Partial sourdough; commercial yeast is still used to give it a good rise, as the starter is pretty anemic at that. This turns out to be about 61% hydration, which may be a bit low, though this makes the dough easier to work and the bread poofs up fine in the dutch oven, as shown in the image below.
Heat the water to about 105F, add the instant yeast to activate it.
Mix the starter, flour, water, salt until just formed up, let it sit for 15 minutes, work the dough for about five minutes, let it sit for another 15 minutes, work it for another five minutes or so. Let that sit for maybe four or five hours, rework the dough and get it into a proofing basket. Let that rise for maybe an hour or an hour and a half.
Preheat the oven to 470F, with the dutch oven in it. Cook the loaf at 440F in the dutch oven, covered for 30 minutes; uncover the dutch oven and cook the loaf for about 15 more minutes.
Let the loaf cool for at least 30 minutes before cutting it. Put a timer by the loaf so nobody cuts into it early.
/blog/2023/06/24/breadplosion.jpg
One trick here is to drag the dough into a tight ball with turns both in the initial dough-working and before it goes into the proofing basket. This gives it a very solid skin that is then very prone to violent steam eruptions in the dutch oven. Also the container used for the dough should not give it too much room to spread out?
Typically one would instead score the dough to control where the steam vents from.
