Triple-Fermented Dough with Wild Mushroom Duxelles Recipe
This artisanal bread features a deep, complex flavor from three fermentation stages paired with an earthy, umami-rich wild mushroom duxelle filling that creates irresistible savory swirls throughout each slice.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">350ml filtered water, room temperature</li><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">300g mixed wild mushrooms (porcini, shiitake, oyster)</li><li class="ingredients-single-item">50g dried porcini mushrooms</li><li class="ingredients-single-item">2 large shallots, finely diced</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">15ml dry sherry (or white wine)</li><li class="ingredients-single-item">5g fresh thyme leaves</li><li class="ingredients-single-item">2g fresh rosemary, finely chopped</li><li class="ingredients-single-item">2g black pepper, freshly ground</li><li class="ingredients-single-item">Rice flour for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Banneton proofing basket</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Lame or sharp razor blade</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the poolish pre-ferment by mixing 150g bread flour, 150ml water, and 5g of your sourdough starter in a container. Cover loosely and leave at room temperature (around 21°C) for 12-14 hours or until bubbly and doubled in size. This first fermentation develops complex flavors and improves dough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the poolish ferments, prepare your mushroom duxelles. Rehydrate dried porcini in 150ml hot water for 30 minutes. Drain (reserve the liquid) and finely chop along with fresh mushrooms. In a large pan, melt butter over medium heat and sauté shallots until translucent (about 3-4 minutes). Add garlic and cook for 30 seconds until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add all chopped mushrooms to the pan with a pinch of salt. Cook on medium-high heat until they release their moisture (about 5-7 minutes). Add sherry and reserved porcini liquid, allowing it to reduce completely. Continue cooking until the mixture is dry but not burned (about 15-20 minutes total). Stir in herbs and black pepper, then cool completely in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the second fermentation stage, combine your bubbly poolish with the remaining 350g bread flour, 200ml water, and remaining sourdough starter in a large bowl. Mix until no dry flour remains, then cover and rest for 30 minutes. This autolyse period allows flour to fully hydrate and gluten development to begin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add salt and honey to the dough, then perform a series of stretch and folds: wet your hands, grab one side of the dough, stretch it up and fold over to the opposite side. Rotate the bowl 90° and repeat, working your way around the dough twice (8 folds total). Cover and rest for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Perform stretch and folds every 30 minutes for the first 2 hours of bulk fermentation. You should notice the dough becoming more elastic and structured with each set. After the final fold, allow the dough to continue fermenting until it has increased in volume by about 50% (approximately 2-3 more hours depending on your room temperature).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough out onto a lightly floured surface. Flatten it gently into a rectangle about 1cm thick. Spread the cooled mushroom duxelles evenly over the surface, leaving a 2cm border. Roll the dough tightly from the short end, sealing the seam and ends well. This integration creates your third fermentation environment where the mushroom flavors will infuse the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Shape the rolled dough into a tight boule (round loaf) by cupping your hands around it and rotating in small circles on your countertop, creating surface tension. Dust a banneton generously with rice flour (prevents sticking during long fermentation) and place the dough seam-side up into the basket.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the banneton and refrigerate for 8-12 hours (overnight) for the final cold fermentation. This slow development deepens flavor and improves texture dramatically while making the dough easier to score and handle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place your Dutch oven in the oven and preheat to 250°C (480°F) for at least 45 minutes. When ready to bake, remove dough from refrigerator. Turn it carefully onto a piece of parchment paper. Score the top with your lame in a pattern that will allow the dough to expand and reveal the mushroom swirls.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Lower the dough on the parchment into the heated Dutch oven. Cover and bake for 20 minutes (this traps steam, creating a beautiful crust). Reduce temperature to 230°C (450°F), remove the lid, and bake for another 20-25 minutes until deeply golden and the internal temperature reaches 95°C (205°F). The loaf should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer to a wire rack and resist the temptation to cut into it for at least 2 hours. This cooling period is crucial as the crumb structure continues to set and moisture equilibrates throughout the loaf. Once cooled, slice to reveal the beautiful mushroom marbling and enjoy the complex flavors developed through triple fermentation.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is triple fermentation important for artisanal bread?
Triple fermentation creates layers of complexity in the bread's flavour profile. The poolish pre-ferment develops acidity and structure, the main dough fermentation builds texture, and the cold proof enhances depth. This multi-stage approach results in better digestibility, longer shelf life, and a more complex taste than single-fermentation methods.
Can I use regular button mushrooms instead of wild mushrooms for the duxelles?
Yes, though the flavour will be less complex. If using button mushrooms, enhance them by adding 1-2 tablespoons of dried mushroom powder to intensify the umami notes. Properly caramelising the mushrooms by cooking until all moisture evaporates is crucial regardless of variety to avoid a soggy filling.
How long should sourdough bread cool before slicing?
Allow sourdough bread to cool for at least 2 hours before slicing. This crucial resting period allows the crumb structure to set and moisture to distribute evenly throughout the loaf. Cutting too early results in a gummy texture and lost flavour development. For best results, wait until the loaf reaches room temperature.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
