Everything Bagel Small-Batch Sourdough Bread (Two 700g Artisan Loaves) | Dutch Oven Method

One small-batch artisan sourdough. Crackling crust, custardy open crumb, and deep fermented flavor—designed to bake bold and slice like a dream.
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Books referenced:
The Perfect Loaf, Maurizio Leo: https://amzn.to/42lxU8z
Richard Hart Bread: https://amzn.to/4ay3gNO
The Big Book of Bread (King Arthur Baking Co.): https://amzn.to/4aPWxxx

Other resources:
Your first sourdough starter: https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
Central Milling Co: https://centralmilling.com
The Sourdough Journey (the science behind fermentation): https://thesourdoughjourney.com

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This artisan sourdough loaf is built on proportion rather than performance, resting comfortably at seventy-five percent hydration where structure and flavor meet in balance. Nothing here chases extremes; it relies on flour, water, salt, levain, and time handled with quiet confidence. The overnight fermentation deepens flavor without sacrificing control, and the Dutch oven captures the steam that gives it lift and presence. An Everything Bagel crust adds contrast, not novelty—sesame and garlic against a tender, open crumb. The result is a loaf that feels grounded and generous, crisp at the edges, supple at the center, and composed enough to command the table without ever trying too hard.

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Oven Temperatures:
1. Preheat your oven to 475 °F (246 °C) for at least 1 hour with Dutch oven or baking stone/steel inside.
2. Cover and bake 20 min at 450 °F (232 °C).
3. Remove lid and bake an additional 25–35 min at 425 °F (218 °C) until deeply golden.

Ingredients:
Levain: Fermentation: 12 hours at 70°F (21°C)
⅔ cup flour (86 g)
6 Tbsp water (86 g)
2 Tbsp + 2 tsp active sourdough starter (34 g)
Total Levain: 206 g

Final Dough: Fermentation: approx. 4 hrs. at approx dough temp of 78°F (26°C)
5 cups ABC+ Flour (686 g)
2½ tsp fine sea salt (15 g)
2 cups Water 1 (474 g)
1 Tbsp + 1 tsp Water 2 (21 g)
All of the levain (206 g)
Total Dough Weight: 1,400 g

Coating:
Generous coating of Everything Bagel seasoning
Fine mist of water or wet tea towel, for adhesion
Equipment Used in the Video Tutorial:
Disclaimer: I make a small commission that helps to pay for recipe development and production costs; you pay the regular Amazon price. Just click items to go to purchase pages. Thanks!

✔Weck jars: https://amzn.to/3wQ5mXX
✔Bee’s wax bread wraps: https://amzn.to/4c1Xfdm
✔Digital probe thermometer: https://amzn.to/48LibQs
✔5Qt, Double Dutch oven: https://amzn.to/4kKxgJE
✔Banneton proofing basket set: https://amzn.to/3TcEIjZ
✔Bulk fermentation containers: https://amzn.to/4gQNXRA
✔Bench scraper: https://amzn.to/3wSF1sc
✔Silicone mat: https://amzn.to/4aybiEY
✔Silicone oven mitts: https://amzn.to/496CCYp
✔Large aluminum mixing bowl: https://amzn.to/4qP9XAx
✔Quarter-size aluminum baking sheets: https://amzn.to/4c1aXgC
✔Multi-room wireless thermometer: https://amzn.to/4ruE0Ou
✔Cooling racks: https://amzn.to/43pJyhT
✔Digital kitchen scale: https://amzn.to/40PL24O
✔Mixing bowls: https://amzn.to/4kJ26ko

Key Moments:
00:00 Intro/Process Overview
08:09 Autolyse
12:03 Bulk Fermentation
14:42 Stretch & Folds
33:00 Pre-shape, Shape, Everything Bagel Mix
43:42 Cold Ferment in Fridge
43:51 Bake & Cool
48:34 Cut Loaf
51:09 Outro

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Видео Everything Bagel Small-Batch Sourdough Bread (Two 700g Artisan Loaves) | Dutch Oven Method канала Mountaintop Kitchen