Savory Sourdough Dutch Baby
This savory sourdough Dutch baby bakes in a 13x9 pan with overnight fermented batter, melted cheese, and crumbled sausage for an easy impressive breakfast.
Servings: 6
Ingredients
Ferment Base
- 120 g all-purpose flour 1 cup
- 248 g whole milk 1 cup plus 1 tbsp
- 100 g sourdough starter scant 1/2 cup
Morning Assembly
- 200 g eggs room temperature (4 large)
- 35 g pure maple syrup 1.5 to 2 tbsp
- 3 g salt 1/2 tsp
- 56 g butter 4 tbsp
Toppings
- 85 g sharp cheddar or gruyere shredded (3/4 cup)
- 115 g breakfast sausage cooked and crumbled (about 1/2 cup)
- Optional: fresh chives thyme, or sage for garnish
Instructions
- The night before, whisk together the flour, milk, and sourdough starter until completely smooth with no lumps.
- Cover tightly and refrigerate for 8 to 12 hours. If using sausage, cook it now, cover, and refrigerate alongside the batter.
- The next moring, Preheat your oven to 425F (220C).
- Remove the fermented batter and sausage from the refrigerator and let sit at room temperature while the oven preheats.
- Add the fermented batter, eggs, maple syrup, and salt to a blender. Blend for 30 seconds until very smooth.
- Once the oven is fully preheated, place the butter in your 13x9 glass baking dish and put it in the oven for 6 to 8 minutes until melted and sizzling. Do not leave it longer or the butter will burn.
- Carefully remove the hot dish from the oven. Tilt and rotate to coat the entire bottom and sides with butter. Place back on the oven rack.
- Slowly pour the batter into the center of the hot buttered dish. It will sizzle. Gently push the rack bac into the oven and close.
- Bake for 15 minutes until the batter begins to puff and set.
- Working quickly, open the oven and evenly sprinkle the shredded cheese over the surface, then add the crumbled sausage.
- Continue baking for 8 to 10 minutes until deeply golden, puffed around the edges, and the cheese is fully melted.
- Remove from oven and serve immediately while hot and puffed.
Notes
Starter: A peaked active starter gives the best fermentation results, but sourdough discard works perfectly here too and is a great way to use it up.
Hot pan is everything: The sizzling butter when you pour in the batter is what creates the dramatic puff. Do not skip heating the pan and do not let the butter sit longer than 10 minutes or it will burn.
Room temperature ingredients: Cold eggs can deflate the puff. Let them sit out while the oven preheats.
Same day version: Skip the overnight ferment and whisk all batter ingredients together, then blend and bake immediately. You will lose some of the fermentation flavor complexity but it still bakes up beautifully.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 300F oven for 8 to 10 minutes or microwave individual portions for 30 seconds.
Freezer friendly: Freeze portions for up to 2 months. Reheat from frozen in a 300F oven until warmed through.
