The baker at House of Bread Anthony, shares his own recipe and the process of how to make, mix, stretch, fold, and use the Dutch Oven.
350 grams of white bread flour
100 grams of whole wheat flour
100 grams of sourdough starter
390 grams of warm water
10 grams of salt
After mixing add in 1/4 cup of Sesame Seeds and 3/4 cup
Dried Cranberries during the stretch and fold.
-Always cover your dough in the fridge, toplayer needs to stay moist, even air movement in a home fridge will dry out thetop of dough.
-Preheat Dutch oven for welldeveloped crust and strong oven spring, (500 degrees 45 minutes Dutch ovenpreheat) drop oven to 450 to proceed with baking steps when Dutch Oven Preheatis complete.
-Line the cloth in proofingbasket well with gold flour for overnight proof, absorbs slower than whitebread flower.
-If you notice dough isstruggling to hold shape before baking, put dough with proofing basket 10minutes into freezer: This helps with oven spring, makes scoring easier,strengthens dough structure, begin baking process after dough is pulled fromfreezer.
-Pay attention to startertemp, if you are looking to feed and have your starter ready for dough makingin 4-6 hours, you’ll want starter temp to maintain something closer to 80-84average, this helps with a healthy dough temp when mixing the dough and yeastactivity.
-When the dough is beingmixed, we’re looking for gluten development and active fermentation in a warmenvironment — this builds structure and begins the rise as the wild yeast feedsand produces gas.
When we put the dough into thefridge, we’re looking for slow fermentation and flavor development.
The cold environment slows downyeast activity while allowing enzymes and beneficial bacteria to continueworking, which improves the dough’s complexity, strengthens the gluten, andenhances crust and crumb texture. It also makes the dough easier to handle andscore before baking.
Happy Baking Everyone!
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