You can feed it the evening before, making sure the ratio makes it peak about 8-10 hours later so it’s ready first thing in the morning. I have a starter feeding guide on my Substack ..
Good question! I bake it straight from the fridge. Cold dough is much easier to score and if the strength was lacking in your final dough keeping it cold makes it easier to handle too
Do you mean the scoring? Don’t think of the dough as a balloon, one score doesn’t let out all of the air, the air is trapped in the gluten network so scoring doesn’t pop the whole thing
okay.. that was not my experience before.. it deflated a little and so the oven spring in the bake was not there... so maybe I should not score.. just let it crack open.
My husband bought me a Le Creuset Dutch oven for Christmas as I want to bake more bread at home. Would love any other tips you have for using it for the first time! Thanks!
The only thing to be aware of is the knob on thr lecreuset classic range is only heat safe up to 200c and lots of sourdough recipes use a higher temperature. If it’s a signature range they’re safe up to 250C. This is helpful if you’re not sure https://www.allrecipes.com/article/le-creuset-knobs-color-meanings/ also you can buy replacement knobs if the one you have is for the lower temperature
That’s really helpful, thanks. I’ve been corrected and it’s actually specifically their bread oven rather than the Dutch oven (low base, big bell lid rather than deep casserole style...). Either way the knob is the one that’s safe up to 250. Thank you!
Yes instead of a basket you can just use a mixing bowl lined with a tea towel, just make sure the dough is lightly floured before adding to the bowl to stop it sticking. If your pot is small and there is no space next to the bread instead of using ice cubes use a spray bottle to spritz the dough after you’ve added it to the pot
After kneading for more than 20 minutes on my stand mixer, the dough was still a sticky wet mass. No windowpane at all. I knew instinctively if I baked this, it would be a flat discus. Any idea what went wrong?
I had a very similar situation. Doubled the recipe for my kitchen aid mixer. I ended up leaving it to rest, adding a bit more flour then kneading it again with the dough hook. Haven’t baked yet so not sure how it will turn out!
I let my mixture rest for 12 hours and it was just one big sticky mess. It was impossible to shape. It was almost as if I had just created a huge portion of starter.
I tried this recipe just yesterday (and baked today) - it turned out okay! Just not quite up to my usual results. I used my Kitchenaid and the amount of dough for my 6 qt bowl was not quite enough for the dough hook to catch on - took a long time to come together and never seemed to get to the stage where it no longer sticks to the bowl (I did end up adding a tiny bit of flour to help it along at the end). I usually use the Tartine recipe/technique but always use my Kitchenaid for the initial mixing (but have been doing the stretch/folds) and my bread comes out high and gorgeous. The dough felt softer and spread out more than my Tartine dough so perhaps I didn't develop the gluten enough. I think I'll try it again and double the recipe - that should bring it to about the same volume as the recipe I'm used to using. Fingers crossed! (and thanks, Edd for sharing this recipe!)
Hmm sounds like your mixer isn’t very good at smaller batches. The key to this recipe is fully kneading the dough at the start of the process, having a healthy starter and a strong bread flour, from what you’ve said it sounds like the strength just couldn’t be developed well in your mixer
I’ve tried this in my Ooni pro and have mixed for 15-20 mins and it’s still not passing the windowpane test… what speed would you recommend for the kneading? Thanks
Just made this? The dough wasn’t as strong as it normally is when I make sourdough. I am wondering if it was the type of bread flour I was using. I used King Arthur Bread Flour it has 12.7% protein. I read that bread flour in the UK can have up to 14% protein. Do you think adding Vital Wheat Gluten would help?
Nevermind! The recipe worked great. I just skimmed over the very clear part of the recipe that said it makes one loaf. Now to enjoy my two baby loaves.
I just made this, it was my first loaf and it turned out really well! I didn't have my mixer on hand so I kneaded by hand/with a wooden spoon for about 20 minutes, a work-out but it came together nicely in the end.
Just wondering , if you set off early , all mixed and out you go, when did you feed your starter for it to be at its peak plz ?
You can feed it the evening before, making sure the ratio makes it peak about 8-10 hours later so it’s ready first thing in the morning. I have a starter feeding guide on my Substack ..
Do you let dough warm to room temp before baking or just turn out from fridge onto baking pan and the into oven?
Good question! I bake it straight from the fridge. Cold dough is much easier to score and if the strength was lacking in your final dough keeping it cold makes it easier to handle too
how does this not deflate the dough entirely?
Do you mean the scoring? Don’t think of the dough as a balloon, one score doesn’t let out all of the air, the air is trapped in the gluten network so scoring doesn’t pop the whole thing
okay.. that was not my experience before.. it deflated a little and so the oven spring in the bake was not there... so maybe I should not score.. just let it crack open.
If it deflates dramatically when you score it there is likely a defect, most likely with the proving, but potentially also with the shaping
I can also bakie it after puncing it down and letting it rest for 1 hour after the 12 hour fridge rest.
I am a total bread head!
Please can I ask why you’re including so little salt? Doesn’t that affect the taste?
It uses 1% salt which is on the low end but still makes for delicious bread, you can use a more typical 2% if you prefer
My husband bought me a Le Creuset Dutch oven for Christmas as I want to bake more bread at home. Would love any other tips you have for using it for the first time! Thanks!
The only thing to be aware of is the knob on thr lecreuset classic range is only heat safe up to 200c and lots of sourdough recipes use a higher temperature. If it’s a signature range they’re safe up to 250C. This is helpful if you’re not sure https://www.allrecipes.com/article/le-creuset-knobs-color-meanings/ also you can buy replacement knobs if the one you have is for the lower temperature
That’s really helpful, thanks. I’ve been corrected and it’s actually specifically their bread oven rather than the Dutch oven (low base, big bell lid rather than deep casserole style...). Either way the knob is the one that’s safe up to 250. Thank you!
You have a picture of it?
Thanks, I've been wanting to try Sourdough for ages but was put off by how long it takes. That's perfect.
Can I use something else than a proofing basket? I don't have one yet.
For the ice cubes, do you put them at the bottom of the pot and then plop the bread on the baking parchment on top?
Yes instead of a basket you can just use a mixing bowl lined with a tea towel, just make sure the dough is lightly floured before adding to the bowl to stop it sticking. If your pot is small and there is no space next to the bread instead of using ice cubes use a spray bottle to spritz the dough after you’ve added it to the pot
Where can you get a ripe sourdough starter?
You can buy starter but it’s generally something you make. I’ve linked to a guide in the post on how to make it
I’m saving this one for sure!
After kneading for more than 20 minutes on my stand mixer, the dough was still a sticky wet mass. No windowpane at all. I knew instinctively if I baked this, it would be a flat discus. Any idea what went wrong?
I had a very similar situation. Doubled the recipe for my kitchen aid mixer. I ended up leaving it to rest, adding a bit more flour then kneading it again with the dough hook. Haven’t baked yet so not sure how it will turn out!
I let my mixture rest for 12 hours and it was just one big sticky mess. It was impossible to shape. It was almost as if I had just created a huge portion of starter.
Thanks, will try this one soon but wondering about whole grain flours, would it work?
I tried this recipe just yesterday (and baked today) - it turned out okay! Just not quite up to my usual results. I used my Kitchenaid and the amount of dough for my 6 qt bowl was not quite enough for the dough hook to catch on - took a long time to come together and never seemed to get to the stage where it no longer sticks to the bowl (I did end up adding a tiny bit of flour to help it along at the end). I usually use the Tartine recipe/technique but always use my Kitchenaid for the initial mixing (but have been doing the stretch/folds) and my bread comes out high and gorgeous. The dough felt softer and spread out more than my Tartine dough so perhaps I didn't develop the gluten enough. I think I'll try it again and double the recipe - that should bring it to about the same volume as the recipe I'm used to using. Fingers crossed! (and thanks, Edd for sharing this recipe!)
Hmm sounds like your mixer isn’t very good at smaller batches. The key to this recipe is fully kneading the dough at the start of the process, having a healthy starter and a strong bread flour, from what you’ve said it sounds like the strength just couldn’t be developed well in your mixer
Thanks. Doubling the recipe for this mixer might do the trick.
I have a KitchenAid mixer. What if any changes would you recommend for the initial kneading step?
None, you’re still following the same principle - kneading the dough until it’s nice and strong
Any specific speed?
I’ve tried this in my Ooni pro and have mixed for 15-20 mins and it’s still not passing the windowpane test… what speed would you recommend for the kneading? Thanks
Thank you, Edd. This is so Jo helpful! 👍
Just made this? The dough wasn’t as strong as it normally is when I make sourdough. I am wondering if it was the type of bread flour I was using. I used King Arthur Bread Flour it has 12.7% protein. I read that bread flour in the UK can have up to 14% protein. Do you think adding Vital Wheat Gluten would help?
Nevermind! The recipe worked great. I just skimmed over the very clear part of the recipe that said it makes one loaf. Now to enjoy my two baby loaves.
I just made this, it was my first loaf and it turned out really well! I didn't have my mixer on hand so I kneaded by hand/with a wooden spoon for about 20 minutes, a work-out but it came together nicely in the end.
Just 1% salt ?
Can you please confirm your flower brand?