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Domáci Kváskový Chlieb (Home Oven)

Traditional Slovak sourdough loaf with caraway seeds, baked in a home oven with options for dense (58%) or fluffy (65%) crumb, plus optional škvarky and crispy onion fold-ins.

YIELD1 kg Loaf
PREP45 mins
COOK45 mins
Plating Photo Placeholder

Ingredients

The Inoculation & Seasoning

  • 100 g Active sourdough starter (kvasok, peaked and active)
  • 11 g Fine sea salt
  • 6 g Whole caraway seeds (drvená alebo celá rasca)
  • 20 g Reserved water (for dissolving salt)

Hydration Formula (Choose Option A or B)

  • Option A (58% Hydration — Dense, Traditional Sliceable Crumb): 540 g King Arthur Bread Flour, 295 g water (+ 20 g reserved)
  • Option B (65% Hydration — Open, Fluffy Crumb): 520 g King Arthur Bread Flour, 320 g water (+ 20 g reserved)

Optional Flavor Inclusions (Laminated during coil/stretch folds)

  • 50 g Store-bought crispy fried onions (smažená cibuľka)
  • 60 g Rendered pork cracklings (oškvarky / chicharrón), finely chopped

Steam Boost (Dutch Oven)

  • 2 Ice cubes (or 15 ml hot water)
  • Parchment paper for scoring and transfer

Method & Shaping

  1. Autolyse (45–60 mins): Combine the bread flour, caraway seeds, and main water in a large mixing bowl until no dry spots remain. Cover and rest for 45 to 60 minutes. Hydrating caraway directly in the autolyse releases its essential oils throughout the flour matrix.

  2. Incorporate Starter & Salt: Dimple 100 g active starter into the dough surface and fold. Dissolve 11 g fine sea salt into the 20 g reserved water, pour over the dough, and work it in using the pinch-and-fold method until glossy, elastic, and fully combined.

  3. Bulk Fermentation & Inclusions: Maintain a 24°C–25°C ambient environment. Over the first 2 hours, perform 3 to 4 sets of stretch-and-folds spaced 30 minutes apart.

    • If adding crispy onions or škvarky: Laminate them in during the 2nd fold by spreading the inclusions across the extended dough sheet before tucking it back in.
    • Rest undisturbed after the final fold until the dough rises ~50%, feels light to the touch, and shows rounded dome edges.

  4. Pre-Shape & Bench Rest: Tip out onto a lightly dusted surface. Round into a neat ball with a bench scraper to create light skin tension. Let rest uncovered on the bench for 20 minutes.

  5. Final Shape & Retard: Flip over, envelope-fold the sides, roll down into a taut bâtard or boule, and transfer seam-side UP into an oval banneton dusted with rice flour. Cover and cold retard in the fridge (3°C–4°C) for 12 to 16 hours.

  6. Steam Bake: Preheat your cast iron Dutch oven with lid at 230°C for 45 minutes. Turn the cold loaf onto parchment, slash decisive at a 30° angle with a razor blade, drop into the pot, toss 2 ice cubes under the parchment paper, and lid immediately.

  7. Bake Program: Bake covered at 230°C for 20 minutes. Remove lid, reduce heat to 210°C, and bake uncovered for 22 to 25 minutes until deep mahogany with blistered crust. Cool thoroughly on a wire rack before cutting.

Chef's Tip: Adding caraway directly into the autolyse softens the seeds and blooms the aroma. If using škvarky, ensure they are cooled to room temperature before folding so the hot fat doesn't prematurely melt or degrade gluten strands.