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artisan sourdough bread

Easy Artisan Sourdough Bread

Have you been wanting to try your hand at sourdough bread for a while, but feel like it's to compicated?
This recipe is super simple and always yields delicious, beautiful results. I will show you how to create a healthy, hearty batch of amazing bread in just a few minutes a day.
Sourdough gets its name from the starter that's used to create the natural fermentation that makes the bread rise. Start by creating or acquiring a sourdough starter from a friend.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine French
Servings 15 people

Equipment

  • What tools do I need?
  • large mixing bowl
  • plastic or wooden spoon
  • a large canning jar or any jar that size
  • dutch oven with a high heat lid handle
  • bread flour
  • spring or filtered water
  • salt
  • tea towel
  • plastic wrap
  • parchment paper
  • digital scale
  • Here are some other tools that make your job easier and more fun:
  • banneton( or towel lined bowl)
  • bread lame ( or razor blade / very sharp knife)
  • rice flour
  • aliquot jar
  • 1 rye flour

Ingredients
  

  • You will begin your bread adventure by feeding your starter.
  • 1000 g flour
  • 700 g water spring or filtered
  • 200 g starter
  • 20 g sea salt

Instructions
 

  • You will begin your bread adventure by feeding your starter. This can take anywhere from 4-12 hours depending on the ratio you use.
    Mix 75 grams of starter with 75 grams filtered water then stir in 75 grams white bread flour (or 70g bread flour and 5 g rye.) This ratio is considered a 1:1:1 and should be ready in about four hours.
    If you want to bake the next morning you could try feeding it the night before at a 1:6:6 ratio Just feed your starter right before you go to bed.
    Next place a rubber band where the starter is currently resting so you can keep track of its progress.
    Then cover loosely with a lid or towel and place in a warm spot for 3-6 hours depending on the temperature in your kitchen.
    The goal is for your starter to double or even triple in size. You know it is ready to use when you place a tablespoon full in a dish of water and it floats.
  • Making the Dough
  • Start by mixing all (starter, water, flour and salt) the ingredients together in a large mixing bowl. Combine with a plastic or wooden spoon.
  • Mix well or place on a stand mixer with a dough hook and knead for 5 mins. Let rest covered in a warm place(like your oven with the light on.) for 60 minutes.
  • Stretch and fold:
  • Perform the stretch and fold technique every thirty minutes for a total of four times over the next few hours. The dough will start to develop a nice silky gluten structure by following this process.
  • Bulk rise:
  • After the stretch and fold stage, Let the covered dough rise in a warm place preferably around 72-85 degrees for a few hours until it has risne by at least 60% in your Aliquot jar.
  • Note:
  • I like to proof my dough in the microwave. I always have the under-mounted light on so it stays pretty warm in there. You could also put it in the oven with the light on.
  • Pre-shape:
  • Once your dough has risen about 60%(judging from your aliquot jar) in size, you will take it from the bowl and place it back onto your counter. Sprinkle the massive hunk of dough with flour only on top not on the underneath side. This recipe makes two 800 grams loaves so I like to weigh each ball of dough to get them pretty close to even in weight. This keeps the results relatively consistent.
  • Roll each 800-gram ball of dough into a loose ball, dust with four and let rest UNCOVERED for 30 minutes.
  • Final Shaping:
  • Flip the dough ball over so the floured side is down.
  • Start by folding it into itself to make a tight ball, then flip over and begin rolling the ball around on your counter this makes the ball even tighter.
  • Place into a floured banneton or floured bowl upside down with the tight, pretty side down).
  • Dust with more flour and wrap your dough in air-tight containers with plastic wrap.
  • Let them proof for another 15 min- hour, then place in the fridge to proof overnight.
  • When you're ready to bake the next day, preheat your oven with the dutch oven in it to 500 degrees for at least 45 mins
  • When the oven is ready dump your fridge- proofed loaf out onto a piece of parchment paper, dust with rice flour, and a little all-purpose flour. Use a tooth pick to lightly pre-draw your design before scoring it with a razor blade.
  • Remove the VERY HOT dutch oven from preheated oven and place the entire loaf including the parchment paper into the dutch oven then replace the lid and bake for 30 mins covered.
  • After 30 min. remove the loaf from the dutch oven and place it on a baking sheet to bake another 10-15 minutes then add your next loaf to the dutch oven. and repeat the process with your next loaf.

Notes

artisan sourdough bread
Keyword sourdough bread