Easy Sourdough Artisan Bread Food

BASIC ARTISAN SOURDOUGH BREAD RECIPE

Steps:

• Two nights before bakingFeed mature sourdough starter using the levain formula above.
• The night before baking, around 6:00PMMix all of the ingredients in a large bowl, cover with a plastic wrap and let rest for 30 minutes to 1 hour.
• Thirty minutes to one hour later, around 7:00PMPerform a set of stretch and folds. Cover and let rest.
• Around 7:45PM and 8:30PMPerform two additional sets of stretch and folds. Cover and let rest.
• Around 10:00PMDepending on your ambient temperature, the dough should double in size by around 10:00PM. In my case, at around 66F - 67F ambient temperature the dough doubles in size in about 4 hours. If not, wait until it does, about an hour or so.Turn the dough over onto a flat, smooth surface. Divide into two equal pieces, pre-shape, flip and let rest for 20 minutes.
• Around 10:20PMFold the loaves one more time, pinch the seams (optional), dip into sesame seeds and place into 14" oval proofing baskets, seam side up. Cover with each with a piece of paper towel, then wrap with a piece of plastic wrap. Proof in a cool place (around 66F or lower) overnight.
• The morning of baking, around 7:00AMPlace the baking stone on the rack about 3 positions from the top. Place a kitchen towel in a bread pan, or a small cake pan, fill with hot tap water and place on a rack below the baking stone, to the side of the stone. Preheat the oven to 500F.
• Around 7:45AM - 8:00AMPrepare two pieces of parchment paper slightly bigger than the proofing baskets. Turn the dough pieces onto parchment paper. Score with a serrated knife. Using a pizza shovel, transfer the dough into the preheated oven. Using a water spray, spray some water on the sides of the oven to create some extra steam, and quickly close the oven door. Drop the temperature to 475F and set the time to 20 minutes.
• 20 minutes laterRemove the bread pan with water from the oven. Drop the temperature to 450F and continue baking the bread for an additional 25 minutes.
• 25 minutes laterRemove bread from the oven and set on a cooling rack to cool down for an hour. Then slice and enjoy.

EASY SOURDOUGH ARTISAN BREAD RECIPE

Steps:

• Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
• Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
• Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
• Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.
• After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
• To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
• When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
• Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
• To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
• Remove to a wire rack to cool at least 30 minutes before cutting.

EASY SOURDOUGH ARTISAN BREAD

Steps:

• Place starter, flour, and salt, and honey in a large, glass or wooden bowl.
• Add about half the water and mix the dough and keep adding small increments of water until it becomes shaggy and you can shape it into a ball. I can be a little tacky but shouldn't overly stick to your hands.
• Turn dough out to a lightly flour dusted surface and knead for about 10 minutes until it is smooth.
• Return dough bowl cover with plastic or towel and let rise for about 2 hours.
• Turn the dough out on a lightly flour surface and fold the dough over on itself a few times.
• Line your bowl with a paper towel or dish towel heavily floured so the dough doesn't stick when you are ready to turn it out and slash before baking.
• Place the dough back in the bowl. Give the top a good dusting of flour. Cover with plastic or towel.
• Let rise a second time until it doubles in size. Times may vary according to your kitchen temperature or a slow rise in the refrigerator the night before. Bread should be a room temperature before you bake it. Factor that time in.
• Preheat oven to 450 degrees and place a cast iron dutch oven with lid on in the oven to preheat for ½ hour.
• When oven and dutch oven have preheated place a plate lined with parchment paper over your bowl and gently turn your bread out upside down on the plate...gently.
• Gently pull off the paper towel or dish towel.
• Slash your bread into a pretty pattern with a lame, razor, or sharp knife to allow the steam to escape.
• Pick the bread up by the parchment paper and place into the dutch oven covering with the lid.
• Bake 20 minutes and remove the lid.
• Continue to bake at 450 degrees until the bread browns or is 210 degrees in the center.
• Remove from oven and cool on wire rack before slicing.

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.