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View Full Version : Cast "dutch" iron sourdough from scratch (pics)


problemchild
11-02-2011, 12:20 PM
Having more free time than work lately I found a video on youtube (http://youtu.be/xJiSbtb_fJA) in 3 parts that covered making sourdough from scratch in a cast iron oven. Thinking "what the heck" I'll try anything once, well almost anything, I watched all three of his videos and gave it a try.

I mixed up the sourdough sponge yesterday and allowed it to sit overnight. What I got was a medium-mild sour sponge. If you like extreme sour let it sit for a few more days. My wife really liked the taste of this bread. I wouldnt mind it a bit more sour but its OK for the first try.

I mixed 3 cups flour, 2 cups milk, pinch of salt and 2 tablespoons sugar, 1 tsp yeast and allowed it to sit overnight after mixing. In the morning it was starting to smell sour. By the afternoon it had a good sour smell to it.

I followed his instructions to add the sponge to 4 cups of flour and 2 tablespoons of melted lard. I gently kneaded the flour and put in a greased dutch oven to rise. When I checked it two hours later it had more than doubled in size. I placed the dutch in oven set to 425f for 40 minutes without pre-heating. After 40 minutes I removed the lid and cranked the temp to 475f and gave it another 10 minutes. The top was golden brown and when I checked the internal temp it was a perfect 200f meaning it was done.

I removed the loaf from the dutch and let it sit for an agonizing 10 minutes (not long enough) before I cut a slice off. I added butter and wow it is really good bread. You must give this a try.

I wouldnt mind trying this in a solar oven.

The pics.......

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough%20004.jpg

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough%20005.jpg

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough%20007.jpg

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough%20009.jpg

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough%20013.jpg

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough%20015.jpg

problemchild
11-02-2011, 12:20 PM
I cut it while hot so its difficult to see the air in the loaf but its a very nice light and fluffy texture.

http://www.michaelkdickson.com/webjunk/sourdough_dutch/sourdough.jpg

Us3rName
11-02-2011, 12:39 PM
looks yummy!

nice crust on the outside

ZenDaddy
11-02-2011, 1:08 PM
Looks damn tasty

Ricky-Ray
11-02-2011, 1:25 PM
Looks good. I think I'm going to give this a try.

sfonelson
11-02-2011, 1:40 PM
I bake most of my breads in cast iron. That's what gives it the best crust. Another technique would to to preheat the cast iron before putting the loaf in there. In my experience, that makes the crust even thicker and crunchier, with the same color tone.

Coded-Dude
11-02-2011, 1:44 PM
thanks for the recipe.

vhram
11-02-2011, 3:11 PM
That looks great !

xrMike
11-02-2011, 3:25 PM
That looks tasty. You're always doing fun (and useful) stuff like this. :)

cranemech
11-02-2011, 4:02 PM
PC:
What size dutch oven is that you are using?

chris
11-02-2011, 4:13 PM
looks really good.

Dubious_Beans
11-02-2011, 4:48 PM
That looks really tasty!

Funny, I just resurrected the "sourdough starter" thread today with whole wheat english muffins. (with fresh milled whole wheat flour)


Your bread looks really tasty. I've gotta dig out my dutch ovens and re-acquaint myself with them. :)

joe84780
11-02-2011, 4:55 PM
Looks very good. You're making me hungry! :p

Thanks for the write up!

problemchild
11-02-2011, 5:06 PM
PC:
What size dutch oven is that you are using?

Not sure...

Bread is 9" across at the top of the loaf.

fabguy
11-02-2011, 5:19 PM
awww man, a slice of that bread and some butter only would be delicious

problemchild
11-02-2011, 5:21 PM
awww man, a slice of that bread and some butter only would be delicious

Thanks fatguy...

Who needs food when you have bread, butter and coffee. I ate half the loaf and now I feel sick. :43:

The Geologist
11-02-2011, 8:32 PM
Nice. Going to give it a try next time I'm camping.

EL_NinO619
11-02-2011, 9:11 PM
To think I just ruined a 10qt Kelty Cast Iron pot to cook lead with... Oh well I will have Bullets to shoot when the SHTF and take everyone's bread.. MUHAHAHA.. LOL

bob7122
11-02-2011, 9:24 PM
thanks for posting. i will definitely check this out.

rod
11-03-2011, 4:33 AM
Looks good! I'm going to try this. Did you punch the dough down after you let it rise?

Sanderhawk
11-03-2011, 5:22 AM
Man that looks good. I`m hungry now.

Panchira!
11-03-2011, 7:12 AM
Dam that made my mouth water just now mmmm bread!

problemchild
11-03-2011, 8:15 AM
Looks good! I'm going to try this. Did you punch the dough down after you let it rise?

Nope, just stuck it in the oven. Bread is a mild sour if you want more wait longer with starter.

DeanW66
11-05-2011, 12:28 PM
:drool5:

One more reason I'm putting a dutch oven on my christmas wish list! Thanks for sharing!

TheChief
11-05-2011, 6:37 PM
Mmm bread

http://farm4.static.flickr.com/3039/2498456099_d1ca59fab4.jpg

Can you post the link to the three videos so we can enjoy as well ;) I have never done a sourdough but love it so am curious about it now.

problemchild
11-06-2011, 7:32 AM
Mmm bread



Can you post the link to the three videos so we can enjoy as well ;) I have never done a sourdough but love it so am curious about it now.

1st post has the link

anthonyca
11-06-2011, 8:56 AM
I am sitting here eating a nice tomato bisque soup and salad. That bread would go perfect with it. :)

MrsFS
11-06-2011, 12:56 PM
Just began my starter yesterday, hoping to practice this recipe next weekend in the oven. Going camping in 2 weeks and would love to surprise our friends with this bread while there. Anyone made this recipe using a Dutch oven in a campfire? Timing? To be honest, I have actually never used a Dutch oven. Would also love to hear how English muffins can be made too.

Dubious_Beans
11-06-2011, 2:10 PM
To be honest, I have actually never used a Dutch oven. Would also love to hear how English muffins can be made too.

English muffins are fun to make.
You'll need a griddle that you can keep at about 325 degrees.

There's 2 ways to make them.
You can make then as a very thick batter that you spoon into muffin rings (or a tuna can with both ends cut out), or you can make a little stiffer like regular bread dough and roll them out and cut them with a coolie cutter.
I've made them both ways with good success.

If you like nice big "nooks & crannies" you'll almost certainly need to add some yeast because it's hard to get that big open texture with *just* sourdough.

I made english muffins (with fresh ground wheat berries) last week & posted them in the old "sourdough starter" thread here:
http://www.calguns.net/calgunforum/showthread.php?p=7430846#post98

mag360
01-06-2012, 11:55 PM
I finally got around to making it! heres to taking two weeks off work and crossing stuff off my list.

Very tasty!

I baked it at 375 (hottest the little knob on the top can take on my dutch oven) for about an hour? I think I went a little too long, maybe 5-10 mins less next time. Cooked it in a Le Creuset (i'm fancy) dutch oven 4 1/2 qt capacity.

mag360
01-06-2012, 11:57 PM
I am a bit confused with what I do with the sourdough sponge I set aside.

WokMaster1
01-07-2012, 9:35 AM
keep feeding it with flour & store it in a cool, dark cabinet. That will be your "mother" starter.

http://www.youtube.com/results?search_query=feeding+sourdough+starters&oq=feeding+sourdough+starters&aq=f&aqi=&aql=&gs_sm=e&gs_upl=678l13834l0l14165l34l34l4l20l23l0l220l2009l 0.4.6l10l0

And keep making breads every other day:eek::D
Or you can give a cup or so of your starter as a gift to friends so they can make your bread.

mag360
01-07-2012, 10:38 AM
but when I make my next batch, I don't have nearly enough "sponge" that i started with last time. How do I make the bread the 2nd time with the sourdough.

problemchild
01-07-2012, 12:19 PM
but when I make my next batch, I don't have nearly enough "sponge" that i started with last time. How do I make the bread the 2nd time with the sourdough.

The sponge will "contaminate" the new flour and water and make it sour. Keep a 2 cup sponge and take one cup from it and add one cup to it after you make the new loaf. The 1 cup you take out sours the new bread loaf.

problemchild
01-07-2012, 12:21 PM
I finally got around to making it! heres to taking two weeks off work and crossing stuff off my list.

Very tasty!

I baked it at 375 (hottest the little knob on the top can take on my dutch oven) for about an hour? I think I went a little too long, maybe 5-10 mins less next time. Cooked it in a Le Creuset (i'm fancy) dutch oven 4 1/2 qt capacity.

Did you bake it with the lid on? I only took the lid off for the last 10 mins and at a high oven temp to brown it.

WokMaster1
01-07-2012, 2:16 PM
PC, how dense was the bread? Was it like cornbread texture or lighter?

vortec_cruiser
01-07-2012, 3:38 PM
That looks DELICIOUS!!!
I'm glad I found this. Now to go get a dutch oven...

problemchild
01-07-2012, 7:40 PM
PC, how dense was the bread? Was it like cornbread texture or lighter? Yeah like a fluffy cornbread.

Ivanhoe
01-20-2012, 2:11 PM
I must try this - love sourdough!