Sourdough Artisan Bread Recipe
I’ve had a starter for 6 years and I’ve been making this artisan bread for 5 - I started making this bread before this big sourdough bang of 2020 and I haven’t changed my method. I learned by looking at and feeling the dough which has always served me well no matter what kind of flour I’m using or how hydrated my starter is. Here’s my recipe:
Shop my sourdough baking supplies here: https://www.amazon.com/shop/hopewellheights
Start your own sourdough starter:
https://hopewellheightsblog.com/sourdough-starter/
Yield is 1 loaf
1.5 cups water
1 cup active starter
1 T salt
3 cups flour
Add warm water and starter to a mixing bowl and mix, then add flour. Add 2 cups, mix, and then add more flour until you have a shaggy, dry dough. Do not knead, it’s ok if you can see bits of flour not totally mixed in in this first step. Just get it all to come together.
Cover and let rest at room temp or in a proofer for 30 min.
Add 1 T salt and work into the dough. Cover and rest for another 30 minutes.
Start your stretch and folds. After the 30-minute salt rest, stretch and fold the dough then rest for another 30 minutes. Repeat this stretch and fold followed by 30 minute rest 3 to 4 more times.
After the last stretch and fold, let the dough rest until it is almost doubled in size. Keep an eye on it so it doesn’t over-proof and start to fall flat.
Turn the proofed dough out onto the counter and shape it into a ball, turning to create tension. Let the shaped dough rest for 30 minutes.
Use a bench scraper to turn the dough into a basket, cover, then cold-proof overnight in the fridge.
When you’re ready to bake, preheat a DO or bread oven at 425. The DO needs to be very hot!
Turn the dough out onto parchment paper and score, then bake covered in the DO for 30 minutes. Uncover and bake for another 10-15 minutes, watching for the color you want on the crust.
Let the bread cool completely before you cut into it. This is important because the bread continues to bake even after it’s removed from the oven. Cutting into it too soon can cause it to be gummy.
-
8:49
Colion Noir
11 hours agoIs Carbon Fiber The Future of Carry Guns | Kimber R7 Carbon Compact
62.3K45 -
1:14:31
Donald Trump Jr.
19 hours agoOn Every Issue, the Left is Lying, Interviews with Ned Ryun & Dinesh D’Souza | TRIGGERED Ep.178
155K182 -
3:15:49
The Breanna Morello Show
19 hours agoMike Benz in Studio: Hillary Clinton & John Kerry Declare War on First Amendment | The Breanna Morello Show
101K53 -
1:54:42
Kimberly Guilfoyle
16 hours agoSave America: President Trump in Erie, PA- Replay September 29
126K59 -
59:12
Flyover Conservatives
1 day agoUN Power Grab… Are They Using Google to Control Dissent and Push Propaganda? - Alex Newman; Economic Update - Dr. Kirk Elliott | FOC Show
89.7K10 -
1:13:55
Abigail Joy
11 hours agoYou're Not Bullish Enough! - Human 1.0 w/ Abigail Joy - September 30 2024 - LIVE STREAM
65.7K5 -
14:35
China Uncensored
11 hours agoI Wasn’t Expecting THIS Would Turn China Against Xi Jinping
78K25 -
55:21
LFA TV
1 day agoNetanyahu Understands War | Trumpet Daily 9.30.24 9PM EST
65.4K21 -
1:13:17
We Like Shooting
1 day agoDouble Tap 377 (Gun Podcast)
50.1K -
1:00:44
The StoneZONE with Roger Stone
12 hours agoWill Hurricane Helene Affect The Election In 35 DAYS? The StoneZONE w/ Roger Stone
50.3K34