Sourdough Loaf: Wild Yeast, Long Fermentation, and Dutch Oven Crust

Overview

This video details how to bake a distinctive sourdough loaf, emphasizing a partnership with wild yeast and long fermentation for complex flavor. It guides viewers through the process from starter to a perfectly crusted Dutch oven bake, highlighting feel over clock for readiness.

Ingredients

• 100 grams active sourdough starter
• 375 grams warm water
• 500 grams bread flour
• 10 grams salt
• small splash of water

Instructions

1. Combine 100 grams active sourdough starter with 375 grams warm water and stir to dissolve. Add 500 grams bread flour and mix until a shaggy dough forms with no dry flour visible. Cover and rest 30 minutes for the autolyse.
2. After autolyse, sprinkle 10 grams salt over the dough with a small splash of water. Pinch and fold the salt in until fully incorporated. The dough will tighten and become slightly resistant.
3. Over the next 2 hours, perform 4 sets of stretch-and-folds at 30-minute intervals. Each set, stretch one side of the dough up and over the center, rotate, and repeat 4 times.
4. After the last fold, leave the dough covered at room temperature for 3 to 4 more hours for bulk ferment. It should increase about 50 percent in volume, feel puffy and jiggly, and have visible bubbles on the surface and sides.
5. Turn the dough onto an unfloured surface. Use a bench scraper to pre-shape into a round by dragging it toward you, building surface tension. Let it rest uncovered for 20 minutes so the gluten relaxes before final shaping.
6. Shape into a tight boule by folding the edges toward the center, then flipping seam-side down and using the bench scraper to create tension. Place seam-side up in a well-floured banneton.
7. Cover the banneton and place in the refrigerator for 12 to 18 hours for cold retard.
8. Preheat the oven to 500 degrees with a Dutch oven inside for 1 full hour. Turn the cold dough out onto parchment, score decisively with a lame, lower into the Dutch oven, and cover. Bake covered for 20 minutes.
9. Remove the lid, reduce to 450 degrees, and bake 20 to 25 more minutes until the crust is deep mahogany brown. Cool completely on a wire rack for at least 1 hour before slicing.

Frequently asked questions

How long does sourdough fermentation take?

A sourdough loaf requires a bulk ferment of 3 to 4 hours at room temperature, followed by a cold retard in the refrigerator for 12 to 18 hours, totaling a significant time commitment.

What is the autolyse step in sourdough baking?

Autolyse is Step 1, where 100 grams active sourdough starter, 375 grams warm water, and 500 grams bread flour are combined and rested for 30 minutes until a shaggy dough forms, allowing the flour to fully hydrate.

How do you achieve a crispy crust on sourdough bread?

To achieve a deep mahogany brown crust, preheat the oven to 500 degrees with a Dutch oven inside for 1 hour. Bake covered for 20 minutes, then remove the lid, reduce to 450 degrees, and bake for 20 to 25 more minutes.

Why is cold fermentation important for sourdough?

Cold fermentation, or cold retard, in the refrigerator for 12 to 18 hours slows fermentation and is crucial for developing the complex, tangy flavor that makes sourdough distinctive.

What is the final step after baking sourdough?

After baking, cool the sourdough completely on a wire rack for at least 1 hour before slicing. Cutting too early releases steam and can collapse the crumb.