My Sour Dutch Oven Loaf
| Ingredient | (g) | (g) | (g) | (g) | (g) |
| Water (85º to 95º) | 420 | 420 | 400 | 380 | |
| Rye Meal | 20 | ||||
| Rye Flour | 30 | 30 | 30 | 50 | |
| Total non-All-Purpose | 290 | 290 | 290 | 290 | |
| Spelt Flour | 70 | 90 | 80 | 80 | |
| Khorosan Flour | 70 | 70 | 60 | 80 | |
| Whole Wheat Flour | 70 | 80 | |||
| Old World Bread Flour | 80 | ||||
| Malted | 90 | 80 | |||
| Barley | 40 | 50 | |||
| All-Purpose | 70 | ||||
| All Purpose Flour | 195 | 195 | 195 | 195 | |
| Levain | 300 | 300 | 300 | 300 | |
| Sea Salt | 12 | 12 | 12 | 12 |
NOTE: The first column worked pretty nicely when also using the 20g rye meal… but after running out of both the rye meal and whole wheat flour, the dough has been very/too wet, so changed to second column.
NOTE: Evolved to the third column, which produces a nice, even crumb, without being overly wet. After incorporating the levain, allow to rest well over an hour (even two or three)… then stretch/pull, and rest another couple of hours… then stretch/pull and transfer to parchment and final rise bowl.
- All the flours come from Central Milling. I’ll say that the “Old World Bread Flour” is probably somewhere between Whole Wheat and All Purpose… if you don’t have a flour that you think is similar, then twiddle your other flours as needed.
- I don’t think I’ve measured exactly, but I come close. I’m always off by a few grams here and a few grams there. Keep the process light and fun!
For reference, I’ve recreated the original Tabor Bread recipe here: CountrySourDutchOvenLoaf