Low Sodium Dutch Oven Rye Bread Food

LOW SODIUM ARTISAN BREAD

Steps:

• In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
• Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
• Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don't expect it to "double".
• When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.
• As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. Cover dough with previous bowl cover to keep moist and let rest as oven heats.
• After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it and cover. (I just slide rack out with pot and place dough in.)
• Bake for 30 minutes covered. Carefully remove cover and bake for about 5-10 minutes more, uncovered. Ovens are different so keep your eye on it for your desired golden brown.
• Remove bread to a cutting board and slice as needed with a bread knife.

LOW-SODIUM DUTCH OVEN RYE BREAD

Steps:

• 1. In a large bowl, mix the flours, salt, yeast and caraway seeds
• 2. Once mixed thoroughly, pour in two cups of slightly warm water.
• 3. Begin mixing with a spatula. The dough will have a ragged look. Keep folding the dough into itself, scraping the sides of the bowl.
• 4. Seal the bowl using plastic saran-type wrap and leave it in a place where the temperature will remain stable for 18 hours.
• 5. When the 18 hours have elapsed, find a surface and dust it with flour. Uncover the dough, and using your spatula, begin unseating it from the bowl.
• 6. When the dough is free, plop it down on the dusted surface and fold it into itself a few times. Dust the top of it with flour and then cover it with a cloth. Leave it for 90 minutes.
• 7. Cut a circle of parchment paper for the bottom of the dutch oven. About fifteen minutes before removing the cloth from the dough, put the dutch oven with lid into the oven and preheat the oven to 450 degrees
• 8. After 90 minutes, remove the cloth from the dough. Using oven mitts, remove the dutch oven, take lid off, put the circle of parchment paper on the bottom and place the dough in the dutch oven. Sprinkle extra caraway seeds if you like, and score the top with a serrated knife. Cover the dutch oven with its lid and place in oven.
• 9. Bake for 20 minutes, then remove lid and bake for another 20 minutes.
• 10. Remove from oven, remove lid. Invert pot over a table and bread should slide out. Cool on a rack for at least an hour.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.