Artisan Sourdough Bread Food

BEGINNERS ARTISAN SOURDOUGH BREAD RECIPE

Steps:

• Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
• This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
• Let sit overnight.
• It should pass the float test in 8 to 12 hours.
• If it does not repeat feeding.
• Pour the water into a large bowl.
• Add the ripe balanced starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water.
• Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.
• Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours.
• After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.
• Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl.
• Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes for a total of FOUR times. The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it. DO NOT PUNCH DOWN THE DOUGH AT ANY TIME. Those air bubbles create the excellent crumb and flavor.
• The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.
• Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.
• Cover the bowl of dough with a plastic bag and set it in the fridge for 12 to 15 hours (Or overnight). It should continue to rise slowly so give it room in the bowl.
• Remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) as it warms.
• On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.
• BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it.
• Let the dough balls rest for 20 to 30 minutes. They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.
• Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.
• Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam as necessary. (view the video for help here)
• Place the dough seam side up in your rice floured, cloth lined banneton or bowl.
• Rise in the fridge 2 to four hours.
• Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
• Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring.
• Remove one banneton from the fridge. Place the dough in your preheated dutch oven. I do this by flipping it into the dutch oven as gently as possible seam side down.
• Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.
• Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better.
• Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
• Put the lid on the dutch oven and return it covered to your preheated oven.
• Bake 30 minutes at 450 degrees.
• Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)
• Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
• Return the dutch oven (with lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
• To tell if your bread is properly done. Use your digital thermometer and insert it into the center of the loaf. It should read about 205 degrees.
• Other TELLS: Look at the crust and LISTEN to it cool. The crust should be 'shattery' which means as it cools it will crack. You can see it and hear it. This is bread music :) also a dull sounding bread is probably not completely baked. When you cut the loaf is should have a creamy but springy crumb with lots of aration.

ARTISAN SOURDOUGH BREAD RECIPE

Steps:

• It is best if you use a kitchen scale to measure ingredients. It works best if it is measured by grams.
• Place a large glass bowl on a kitchen scale and set to "0".
• Add 90 grams of active sourdough starter to the bowl.
• Add 350 grams of warm water. Use a whisk to mix the starter and water.
• Add the flour and salt.
• Use a sourdough spoon (or a rubber spatula) to mix the ingredients together to form a rough, shaggy dough.
• Allow this dough to sit for 30 minutes. (This is the autolyse stage.)
• Work the dough into a ball, which should only take about 15 seconds. Place the dough back in the bowl. Cover the bowl with plastic wrap and place the bowl in a warm spot to rise. This could be in indirect sunlight or in an oven with the light on. Or you can just let it sit on the counter if you keep your house warm.
• Allow the dough to rise until the dough has almost doubled. This usually takes about 8 hours for us, but it will depend on how active the starter is and the temperature of the ingredients. (Most people plan for anywhere from 4-12 hours for this bulk fermentation.) If you have your dough in a glass bowl you should be able to look through to see bubbles forming all in the dough.
• Carefully pull the dough out of the bowl. If it feels really sticky you may want to sprinkle the counter lightly with flour. The dough will gently deflate which is ok. You want to be careful not to punch it down or work the dough too much at this point.
• Start on one side and fold the dough over. Then turn the dough slightly and fold over the next section of dough towards the center. Turn the dough again and fold again, then do it again until you've gone all the way around the circle. This process creates a surface tension on the outside of the dough for a nice shape.
• Place the dough smooth side down in a floured banneton basket.
• Allow the dough to rise one last time. This last rise will take anywhere from 1-3 hours. The dough should look slightly "puffy" again and light textured (not dense), but does not have to be doubled. It will rise nicely in the oven.
• Preheat the oven to 450º Fahrenheit.
• Cut a piece of parchment paper and lay it on the counter. Turn out the dough onto the parchment paper.
• Place the dough ball (with parchment paper) into a dutch oven. Place the dutch oven cover on.
• Turn the oven down to 425º Fahrenheit. Then bake the bread in the covered dutch oven for 40 minutes. Remove the cover and continue to bake for another 10 minutes or until the bread is golden brown.
• Remove from the oven and allow the bread to cool completely on a wire rack.
• This bread will have the best flavor when it is served the next day, but it is also so good fresh from the oven. For the best texture you'll want to wait at least an hour before slicing the bread with a strong serrated knife.
• Store the bread in an airtight container.

SOURDOUGH BREAD

Steps:

• For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
• For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
• Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
• Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
• Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
• Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
• Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
• About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.

ARTISAN SOURDOUGH GARLIC BREAD

Steps:

• The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
• When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
• Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
• Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
• Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
• Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
• Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
• Preheat oven to 475°F.
• Slash the top of the loaf 4 times with a sharp knife.
• Spritz loaf and oven with water.
• Bake in 475°F oven for 3 minutes spraying 2 more times.
• Turn the oven down to 375°F (if it is baking to fast try 350°F).
• Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
• Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
• This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.