Sourdough Whole Grain Artisan Bread in Dutch Oven
Making your own sourdough whole grain artisan bread offers several potential benefits compared to other types of bread. This is my favorite thing to bake. Not only does it have amazing health benefits, but it also fills my
Post Date: December 30, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
home with an amazing aroma on a cold day offering a warmth and coziness that only baking homemade bread can.
This dough is wet. Run your hands under water before each stretch for a total of four sets. Stretching sourdough bread dough is a key step in developing gluten, improving dough strength, promoting even fermentation, aerating the dough, and ultimately contributing to the overall quality of the final loaf.
The more often you make this bread the better you become quicker and more accustomed to knowing what the dough should feel, smell, and look like to achieve that perfect crust and chewy inside we all adore.
Factors that Matter
Several factors can impact the rising of sourdough bread. Sourdough is a type of bread made through a natural fermentation process using wild yeast and lactobacilli bacteria. Here are some factors that can influence the rise of sourdough bread:
- Starter Health:
- The sourdough starter is a crucial component as it provides the natural yeast and bacteria for fermentation. If the starter is not active and healthy, it will not produce enough gas (carbon dioxide) to leaven the bread.
- Refresh your starter at least once a week, even if you are not baking. Always refresh your starter the day before you bake – and if you can, refresh it twice back to back. It will make all the difference.
- Once the old starter has been thoroughly reactivated, it will reach peak activity (rise to at least double in size) faster and more vigorously than when it first came out of the fridge. Once your starter reaches peak activity, it is ready to bake with
- Temperature:
- The temperature of the environment and the dough during fermentation is critical. Warmer temperatures generally speed up fermentation, while cooler temperatures slow it down. Finding the right balance is key to achieving the desired rise.
- Flour Quality:
- The type and quality of flour used can affect the ability of the dough to rise. Flour with a high protein content contributes to gluten development, which is necessary for structure and rise.
- Hydration Level:
- The hydration level of the dough (the ratio of water to flour) affects its consistency and fermentation. Sourdough recipes often have varying hydration levels, and finding the right balance for your preferences and environment is important.
- Kneading:
- Kneading helps develop gluten, which provides structure for the dough to trap gas produced during fermentation. Proper kneading ensures a good rise.
- Fermentation Time:
- Allowing the dough to ferment for the right amount of time is crucial. Over-fermentation can lead to exhausted yeast, while under-fermentation may result in a lack of flavor and insufficient rise.
- Overworking the Dough:
- Excessive handling or overworking of the dough, especially during shaping, can deflate the gas produced during fermentation, leading to a less-than-optimal rise.
- Proofing Conditions:
- The conditions during the final proofing stage, such as humidity and temperature, can affect the rise. A warm and humid environment is generally favorable for proofing.
- Use of Additives:
- Some bakers add small amounts of commercial yeast to their sourdough recipes to ensure a reliable rise. However, this is a matter of personal preference, and many prefer to rely solely on the natural yeast in the sourdough starter.
- Stiffness of the Starter:
- The ratio of flour to water in the sourdough starter can impact its performance. A stiffer starter (thicker consistency) may result in a slower fermentation.
By paying attention to these factors and making adjustments based on your environment and preferences, you can improve your chances of achieving a well-risen and flavorful sourdough bread.
I have created this PLANTifull Fare Sourdough Baking Schedule Calculator to help you with your timing. All you need to do is enter the time you will start the sets and my calculator will tell you when the next set needs to be completed.
Some individuals who experience mild gluten sensitivity may find that the fermentation process in sourdough partially breaks down gluten proteins, making it easier for them to digest. However, sourdough bread is not considered gluten-free and may not be suitable for those with celiac disease. Lastly, the presence of phytic acid in whole grains can inhibit the absorption of minerals like calcium, magnesium, and zinc. The fermentation process in sourdough can help reduce the phytic acid content, potentially enhancing the bioavailability of these minerals.
Grocery List
Produce
–
Pantry
whole grain flour
all-purpose unbleached flour
sweetner
Misc
sourdough discard or active sourdough starter
salt
Add-Ins and Substitutions
Feel free to customize the recipe based on your preferences by adding dried fruits like golden raisins, cranberries, or dates.
One of my favorite things to do is roll the dough into a rectangle. Make a paste of 1/3 cup of sugar, 1 teaspoon of cinnamon, and 1-2 teaspoon of water. Spread it out evenly on the dough and roll up, tucking the sides under. Place in a loaf pan to rise doubling in size. You will have the best loaf of cinnamon swirl bread instantly.
I also love adding herbs such as rosemary and thyme. And you should try adding roasted garlic or pickled jalapenos for an extra special punch!
Storing
Store bread in an airtight container for up to five days in the refrigerator. After five days they tend to dry out and get moldy as you are not using any preservatives. This bread freezes very well if you will not be eating it within a few days. I like to pre-slice it and then take out a slice or two for toast or to make bread crumbs as needed.
Nutrition 411
Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Whole Grain Sourdough Artisan Bread in Dutch Oven
Equipment
- Kitchen Scale
- Medium Bowl
- Dutch Oven
Ingredients
- 100-150 g bubbly active sourdough starter
- 350-375 g warm water 80–85 F* If you use 100g of starter, use 350g water. The dough should be sticky and very wet.
- 300 g whole wheat flour
- 175 g white unbleached flour
- 30 g sweetener of choice 1 tbsp ~ This is optional but it helps feed the starter during the resting steps.
- 25 g chickpea flour Using a bit of chickpea or other grain flour with unbleached AP is a substitute for Bread Flour.
- 10 g fine sea salt 1 tsp
- 2 tbsp water Used the next day when baking the bread.
Instructions
- Once the old starter has been thoroughly reactivated, it will reach peak activity (rise to at least double in size) faster and more vigorously than when it first came out of the fridge. Once your starter reaches peak activity, it's ready to bake with.
- Combine the sourdough starter and water in a large bowl. Add the flour and salt. Mix with a fork and then finish by hand to fully incorporate the flour. It will feel very wet and sticky. Cover with a damp towel or wrap and let rest for 1 hour on your countertop or place in the oven with the light on.
- Use my PLANTifull Fare Sourdough Baking Schedule Calculator to plan your schedule as follows: Mix the dough and let it rest for 1 hour. Stretch it 4 times over 2 hours, let rise for 2-3 hours, cover and chill overnight, then next morning bake it.After the dough has rested for 1 hour, it is time for the first fold. You can keep the dough in a bowl or move to a baord.Wet your hands. This is important becaaude others=wise you'll have a sticky gooey mess on your hands.Gather a portion of the dough, stretch it upward, and fold it over into the center of the bowl. Turn the bowl 1/4 and repeat 3 more times, stretching and folding the dough to come full circle around the bowl (for 1 set of 4 folds). If the dough still feels slack after the 1st set, do an additional set to tighten the dough.
- For best results, do 4 sets total spaced 30 minutes apart resting the covered dough in a warm spot in between each set. The dough will tighten after the 4th set.When finished with the folds, cover the bowl and continue the rise at for about 2-3 hours. The dough is ready when it has almost doubled in size. Wrap and chill the bowl overnight; the dough will continue to rise only slightly in the fridge
- In the morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is super important to build strength.Line a small bowl (or proofing basket) with a cotton or linen cloth. Sprinkle with flour. You’re going to shape the dough twice to build extra strength.
- After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl or proofing basket seam side up. Cover with the cloth overhang.
- Rest in the warm spot you used earlier for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size. The dough should not be very cold prior to baking.Preheat your oven to 450F towards the tail end of the second rise.Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.
- Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to a Dutch oven (or another oven safe pot with lid).
- Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes and golden brown.When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.
Notes
- 7:00 AM: Mix the dough/Rest for 1 hour
- 8:00 AM: 1st Stretch and Fold
- 8:30 AM: 2nd Stretch and Fold
- 9:00 AM: 3rd Stretch and Fold
- 9:30 AM: 4th Stretch and Fold
- 10:00 AM: Bulk rise for 2-3 hrs @ 75- 78 F
- 7:00 or 8:00 PM: Cover and chill the bowl overnight
- 6:00-8:00 AM (the following morning): Shape & Bake the dough
- Avocado Toast: Toast a slice of sourdough bread and top it with mashed avocado, a sprinkle of salt and pepper, and perhaps a drizzle of olive oil.
- Grilled Sandwich: Make a gourmet grilled cheese sandwich using sourdough bread. Add your favorite veggies and perhaps some caramelized onions.
- Sourdough Panzanella Salad: Cube sourdough bread and toast it until golden brown. Toss the cubes with tomatoes, cucumbers, red onion, and a vinaigrette dressing for a tasty panzanella salad.
- Sourdough Croutons: Cube sourdough bread, toss the cubes with olive oil, salt, and your favorite herbs, then bake until crispy. Use them to top soups or salads.
- Sourdough Stuffing: Cube and toast sourdough bread to use in your favorite stuffing recipe for Thanksgiving or other special occasions.
- Sourdough Bread Pizzas: Cut sourdough into individual-sized pieces, toast, and use them as a base for mini pizzas. Everyone can customize their own toppings.
- Sourdough Bread Soup: Slice sourdough bread, toast it lightly, and use it as a unique vessel for your favorite ice cream.
Nutrition
More Sourdough PF Recipes
Sourdough Whole Grain Artisan Bread in Dutch Oven
Sourdough Banana Walnut Muffins (Vegan)
Sourdough Holiday Fruitcake Cookies No Dairy No Oil
Beginner Sourdough Starter
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