Sour Dough Bread Baked in a Dutch Oven with 8 Grain & Much More! So Good!

8 Grain Sour Dough packed w/inclusions Baked in a Dutch Oven

This 8-grain Sour Dough recipe is packed with inclusions that will make your bread a hit. If you do not have a starter please read my notes in the sourdough page on building a starter and leaven before you begin. You will need to have a mature starter and active leaven before you get going on any sourdough recipe. For this recipe, we going to add 8 grain, Parmesan, pepper, walnuts & rosemary. I add the rosemary & pepper to a large majority of my recipes; you can add these ingredients before the water, this way you can mix well throughout the dough; adding the other inclusions on your 2nd last fold and stretch.
Note: If you do not wish to build a natural yeast (starter) you can always use a store-bought active yeast (7-8gms) in place of the starter for most of the sour dour recipes. You would also not need to do an autolyse step if working with active yeast.






Prep Time30 mins
Cook Time1 hr 30 mins
Resting time2 hrs
Total Time4 hrs
Course: artisan, bread, Side Dish
Cuisine: American, French
Keyword: 8 grain bread recipe, autolyze, Baking Sour Dough Bread in a Dutch Oven, bread proofer, Dutch Oven, how to make bread in a Dutch oven, kneading, sour dough bread, stitching bread, stretch & fold
Servings: 15 slices
Cost: $8.00

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon.

Ingredients

  • 200 gm white organic flour fresh
  • 100 gm whole wheat flour hard
  • 50 gm rye flour hard
  • 50 gm 8 grain oats
  • 280 gm water 28-32 degrees c
  • 90 gm leaven active see notes on starter
  • 1/2 cup crushed walnuts
  • 1/2 cup Parmesan freshly grated or fresh chunks
  • 10 gm pepper crushed
  • 10 gm Rosemary dried; to taste
  • 1 tbsp Butter chunks of cold butter

Instructions

  • Add 225 gm of water of your total water at 28 – 32 degrees to flour; mix well so all the flour is absorbed. It is a common practice to use your hands for this; if you are adverse to sticky hands use a wooden spoon for most of the mixing; dip hands in cold water mixed with olive oil before mixing with hands.
    Let the mixture sit and develop gluten before adding salt, it is called autolyze; this lessens the time needed to knead or fold and stretch your dough as it begins todevelop the gluten during this stage. The dough temperature needs to between 23- 28 degrees to develop gluten’ & ssimple ugars so once you add the water keep in a warm spot. You can use this common trick, turn the oven light on then place dough inside the oven;,this mimics a proofer, just be warry on the temp of dough you do not want the dough to rise above 28 degrees. Let the mixture sit for 30 minutes.
  • Now add your leaven, mix well with your hands, then let it sit for another 30 – 60 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you areusing the oven by turning on the light on, make sure you monitor as it can get to warm. Now add your salt by sprinkling it evenly over your dough; then add 20 gm of water (28-32 degrees) and mix well with hands ensuring the salt is blended well throughout the dough. This is now considered to be the end of the autolyze; this is also where I start to fold the dough in bowl; folding it back on its self and push down; do this until the mixture starts to get sticky again.
    Leaven
  • Continue to add the remaining water in 15 – 20 gm’s in allotments; folding the dough backonto itself repeatably until it starts to be sticky again; essentially you are kneading the bread, continue to do this until all your water is gone. while letting the dough sit in the same warm spot between folds, for 15 minutes allowing the dough to settle and ferment.
  • You can now start to stretch and fold the dough. To stretch and fold, grab one corner of dough, start by pulling up as much as the dough will allow then fold the dough back onto itself, rotate 90 degrees, continue to rotate and stretch for a few full rotations; this step should be done 3–4 times in regular intervals, I use 10-15 minutes in between each F&S. On 2nd last Fold & Stretch is the time to add inclusions, this will help distribute additives nicely throughout the dough. In this case, parmesan, walnuts and butter. Let the mixture sit again for 10-15 minutes before last fold and stretch. After the folding and stretching is complete let the dough sit until its risen by roughly 30-40 per cent; this should take 1-2hr, depending on the temperature & climate you are in.
  • Take the dough out of your container; place on a lightly floured counter top. Fold the dough back on itself, taking care to be a little gentler now with dough. Turn the dough over with a dough knife (if you have one); sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 – 20 minutes (bench rest).

























  • Flip the dough over seam side up and place on parchment paper dusted with corn meal; or place in forming bowl. Now you can  stitch the bread; Stitching is taking a small piece of theoutside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. Stitching tightens up your dough into a nice ball, which makes for a better rise. You can now add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. Leave in a warm spot (oven w/ light on) or just through some tea towels over container; monitor rise you are looking for roughly 30% rise; try to catch on the rise, do not let it over proof as it makes for a flat loaf; give it a poke with your finger if it gently responds it is ready; too quickly and its not ready. Now cover and place in thefridge for the night.
  • Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime, you can now easily score your loaf with a scoring knife, if not available justuse a shape knife. Scoring allows the dough to open up on your cuts during itsoven rise. Take the Dutch oven out and place dough in the Dutch oven along with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft, place lid back on & place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; these times will vary as all ovens vary. Take the Dutch Oven out of the oven and remove lid; the loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place back in the oven for 5-10 minutes without a lid; remove from oven, the loaf should be a golden brown now; if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 1 hr. before cutting. Enjoy!

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