This was the 1st time, I have ever baked a sourdough bread in a closed Creuset pot! I baked it for 35 minutes with the lid on & then 10 minutes without the lid! Look at my beauty:
And here it is when half eaten:
I have to say that it is the 1st time, I used dry sourdough to bake with. I had some dry sourdough in the house! This bread is lovely on its own or smeared with butter & smoked ham or a good slice of cheese. It is also yummy with some good local lavender honey! 🙂 The air holes are a little bit smaller than with fresh sourdough. I also baked it the 1st time in this Creuset pot with lid. I also proofed this bread in the Creuset pot + lid. Let’s see how I made this lovely bread!
Recipe: For 1 bread of 800 gr
300 gr unbleached white flour (I use French T 65)
200 gr whole grain flour ( I use French T 150)
20 gr dry sourdough (or 150 gr fresh sourdough)
6 gr ground table salt
310 ml lukewarm water
- Take Kenwood machine & place dough hook in. In Creuset pot, bring 800 ml of water to the boil with lid on. When bubbling, turn heat off & leave water in it. Just before placing your bread dough in the pot, discard water.
- Add all ingredients in this order into your bowl below. Mix on low-speed for 3 minutes & 6 minutes on high-topped, like number 5-6. Your dough will be ready now. You can add some seeds if you like. Flour your kitchen counter a bit with T 150, but not too much. Place bread dough on it & knead for another minute with your hands. Your dough will be souple & stretchy! Place your bread dough in the pot & flour the top a bit with T 150! Place fitted lid on. Place this into a hot place with max. of 30°C. Leave to proof for the 1st time until it is doubled in size. This took my dough 1 + 1/2 hour.
- After proving, remove lid & scatter some flour onto your kitchen counter. Knock dough back for about 1 minute. Form a roundish shape or the shape of your pot. In your Creuset pot, bring 800 ml of water to the boil with lid on. When bubbling, turn heat off & leave water in it. Just before placing your bread dough in it, discard hot water. Dry your pot & oil it & the sides too, with sunflower oil. This is to prevent sticking later on when the bread is baked in the pot!!!! Place lid back on & leave to prove for a 2nd time but a bit shorter. It took my dough about 45 minutes. Score the top like you want, I did it with a sharp bread knife: the pattern like you see on the 1st photo! Place lid on & put into the lower-end of your cold oven. Turn heat onto 220°C & bake for about 35 minutes. Then, remove lid with oven gloves, because it will be really hot!!!! Then place back into the oven , to brown the top even more for 10 minutes. Check often, to prevent burning the top. If you need to, lower your oven temp.
- When baked, carefully try to turn the bread over & out of the pot. tap the back to see if it sounds hollow, then it is baked to perfection! Mine was ready! Place to cool down completely onto a wire rack! When cold, I put it into an organic bag.
♥ Stay Tuned & subscribe by email! Join 2,000 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!
You might like other sourdough bread: