Amy’s Camp Wild Sourdough Bread

This recipe is Amy’s standard for making 1 loaf of wild sourdough bread baked in a 10″ Deep camp dutch oven.  A deep oven is needed because the bread will rise and hit the lid of a standard dutch oven.

Baker’s Formula

  Levain Dough Post-Autolyse
Starter 13 g
Levain 100 g
Water 50 g 343 g 25g
Bread Flour 25 g 420 g
Whole Grain Flour 25 g 80 g
Salt 12g

To make the dough

Tools

  • Mixing bowl
  • Cutting board or clean flat surface
  • Bannetons (proofing basket), or use a bowl and tea towel
  • Rice flour

Day 1 (Evening) Make the Levain

  • Combine starter, water and flours.
  • Stir well, cover with cloth, and let sit at room temperature.

Day 2 Make the Dough

  • Combine levain, water and flour.
  • Cover and let rest for 30 minutes (autolyze).
  • Add salt and remaining water; use hands to mix well.
  • Bulk ferment for approximately 3 hours, with four stretch and folds each half hour (rotating the bowl a quarter turn in between). Cover with a cloth when not handling the dough.  Dough is ready when it feels billowy and strong; it will not tear when gently stretched.
  • Remove dough from the bowl and pre-shape the loaf by forming it into a tight ball (lightly dust with flour if needed); bench rest for 30 minutes.
  • Dust bannetons with rice flour.
  • Final shaping of the loaf (pull the dough out into a disc and fold over the four sides to overlap; then form into a tight ball). Place loaf in a banneton and cover with cloth.
  • Cold ferment overnight in the refrigerator or cooler.

Day 3 Bake in a 10” Deep Camp Dutch Oven

Dutch Oven Size Cooking Temperature Charcoals: Total Charcoals: Top Charcoals: Bottom
10” Deep Very Ht 36 24 12

Tools

  • 10” Deep Dutch Oven (5 qt)
  • Trivet for inside the Dutch Oven
  • Parchment paper
  • Sharp knife or lame for scoring the dough

Baking

  • Prepare the charcoal.
  • Assemble the charcoals so that there is a ring of 12 coals beneath the Dutch Oven.  Place a trivet inside the Dutch Oven. On the lid place 24 coals, forming a ring around the edge with remaining coals in the center, equally spaced.  Preheat the Dutch Oven with the coals for 15 minutes.
  • Remove the dough from the cooler and turn out onto parchment paper; score the top, then carefully lower into the Dutch Oven.  Begin to make more coals.
  • After the bread has been baking for 15 minutes, refresh to coals beneath and on top of the Dutch Oven.
  • When refreshing the coals on the lid, only place coals around the edge of the oven, not towards the center.  This may mean that you will not be able to fit 24 coals on the lid.  That is okay, as you only want the heat at the edges of the oven so that the top of your bread doesn’t burn.
  • Bread will take approximately 35-45 minutes to bake.  It will be golden brown and will sound hollow when thumped on the bottom. If using a thermometer, the internal temperature should be 200°F.
  • Let the bread rest for approximately 15 minutes before slicing.
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