******Please see these description notes for full detail!

In this video I show how to bake a loaf of bread using a home oven and a Dutch oven. This is a loaf of 20% whole wheat sourdough bread with black sesame seeds (full recipe notes posted at the bottom of this description!). For more recipes see my YouTube recipe walkthroughs or visit my Instagram @FullProofBaking. This is a great way to bake bread as the internal moisture from the dough helps to steam your dough in the small space of the hot Dutch oven. Excellent oven spring with this method!

For this method, you will need a Dutch oven, a sheet of parchment paper cut to fit your DO, a dusting flour such as semolina or cornmeal, heat-safe gloves or pot holders, and a razor blade or sharp knife to slash the top of the dough.

Steps:
1. Preheat oven with Dutch oven inside (including the lid; I like to offset mine during the preheat) to 475degF for at least 1 hour (60-90 minutes).
2. Transfer dough (I like to take mine straight from the refrigerator) to the cut out parchment paper and slash with a clean razor blade. My slashes are usually around 1/2" deep and at a 45-degree angle to the surface of the dough.
3. Use parchment paper "handles" like you see in the video to pick up and carefully lower the dough into the Dutch oven.
4. Quickly cover with the hot lid (Careful to keep using the heat safe gloves!) and place Dutch oven into the oven. Immediately lower the oven temperature to 450degF and bake with the lid on for 20 minutes.
5. Remove the lid off the Dutch oven and set aside. Continue baking another 10 minutes at 450degF.
6. Turn temperature down to 425degF for the final 10-15 minutes of baking, or until loaf becomes nicely browned and caramelized.

I like to cool for approx 2 hours before slicing - if you can wait that long! :)

Recipe notes: all dough is hand mixed 💗
- 300g autolysed flour (20% or 66g whole grain red spring wheat + 80% or 234g King Arthur Flour bread flour (12.7% protein) combined with 234g water. Autolysed for 3 hours at room temp.
- Hand mix in levain, inoculation at 20% or 60g. Levain was built by mixing at 1:1:1 ratio (equal parts starter, flour, water), allowed to activate for 5 hours around 80°F.
- 30 minutes later hand mixed in sea salt (2.1% or 7g).
- Performed strengthening via lamination and stretch and folds (separated by 45 min). See other video walkthroughs for more detail regarding these steps.
- Total bulk was 5.5 hours at a steady 75°F.
- Straight to final shape, moved to banneton, and immediately refrigerated overnight 38°F, 14 hours (no additional rise at this temperature).
- Baked as you see above, straight from the cold fridge.


Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): [ Ссылка ]

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