Roasted Potato and Onion Artisan Bread

Updated at: Thu, 17 Aug 2023 12:03:49 GMT

Step 1

Activate the yeast in warm water if necessary (this step is not needed for instant yeast) add wet ingredients together. Add remaining ingredients into a large mixing bowl and mix with one hand until all the flour is picked up. The dough should be sticky and soft at this stage. Cover and allow to sit for 15-30 minutes.

Step 2

Empty dough onto a floured work surface and stretch and fold until the dough begins to feel elastic (no more than 5 minutes). Keep flour on work surface to keep the dough from sticking while stretching and folding. If you need an example of the stretch and fold process, see the video done by the weekend bakery: https://www.weekendbakery.com/posts/the-stretch-fold-method/

Step 3

Oil a mixing bowl and place the dough in it. Allow to rise.

Step 4

After 30 minutes, stretch and fold.

Step 5

At 60 minutes, stretch and fold

Step 6

At 90 minutes, stretch and fold

Step 7

And after 2 hours, remove it from the bowl, divide it into loaves. Create tension on the top by tucking the loaf under. Then slice the top to create room for growth. Cover and let rest for 45-60 minutes.

Step 8

Preheat your oven to 450º (without the dutch oven). Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop so that the dough is on top of the parchment paper. It should hold its shape well.

Step 9

Next, slash the top of the loaf with a lame or sharp serrated knife. This will allow the steam to escape and crust to expand without cracking. Gently lower the parchment paper with the dough into the dutch oven.

Step 10

Bake the dutch oven with the bread covered for 30 minutes. Then remove the lid and bake for another 20 minutes. Use oven mitts to carefully remove the bread from inside the pot (on the countertop using a trivet is best) and bake the loaf it directly on the oven rack for 10 minutes. This is essential to create that perfectly crisp exterior.

Step 11

Remove from the oven and let the sourdough bread cool for at least 1 hour before slicing and serving.

Step 12

Note: This recipe yields 4 or 5 loaves. Extra loaves can be par-baked (cooked but not browned) and frozen. Not sure how to recipe will react if you just make a single loaf…. Considering how time consuming this recipe is, I’m definitely going to make more and just save it for later.

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