Let the bread cool in the dutch oven 15-20 minutes before transferring to wire rack.Remove cover and bake an additional 15 minutes to brown.Turn the dough out onto a piece of parchment paper, slash and transfer into the hot dutch oven. Our Artisan Sourdough Breads are based on traditional sourdough recipes (Natural fermentation).Preheat oven to 450 degrees for at least 30 minutes with a large dutch oven inside.Cover with plastic and let rest until it has grown roughly 50% (I usually put mine into the refrigerator at this point and bake first thing in the morning).Transfer the dough into a greased bowl or proofing basket as desired.Shape dough gently into a ball or log by folding the outer edges in towards the center, being careful not to deflate it.Turn out dough onto a lightly floured surface and shape into a rough rectangle, let rest 15-20 minutes.Cover dough and allow it to rise 4-6 hours (or 8-12 hours in the refrigerator.).Repeat steps 5 and 6 a total of 3 times.In the bowl, stretch dough out and fold it in half on itself several times until it is very resistant to this (4-5 folds typically). Work all of the dough together until uniform.When your starter has doubled, this will mostly likely take a couple hours depending on your temperature and humidity, add the starter and salt to the dough that you blended earlier.In a large heavy bowl, mix your flour and water together until well blended.Feed your starter (I will usually take 50g of starter from my jar and feed it separately for the recipe, but you can feed the entire jar and take out your 120g later).Your best bet is a scale though, they’re inexpensive, and make a big difference in consistency. For flour, a cup equals approximately 125 grams, for liquid (water, oil, starter) approximately 200 grams. I have been largely using weight measurements for my sourdoughs, it is much more accurate with things like starter. If you time it right, it is pretty easy to schedule into your day. While sourdough takes some time and effort to turn out just right, most of that is hands off. After giving out portions of this new starter for Christmas, I realized that I have learned quite a lot in the last two years, and should make some updates. On the occasions that I baked, I pulled my jar of yeast from the freezer out of convenience.īut, I started a new one a few weeks before Thanksgiving, and have been happily back in the bread making business. The kids started back in school full time, my teaching schedule picked back up, so I bought loafs from the store, and let it die a slow death in the back of my fridge. After 18 months of wonderful bread, feeding it daily and using it in every loaf, I just got burnt out. Sad story, I let my sourdough starter die. And, somewhat unbelievably, not updated any of my bread recipes. In that time I’ve gone through 200 lbs of King Arthur flour. It has been almost two years of COVID life. And really, when you’re working with sourdough, it’s all about patience. It’s actually quite easy, and doesn’t require any special ingredients and skills other than patience.
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