Artisan Sourdough Bread Recipe Using Starter

Artisan Sourdough Bread Recipe A Beautiful Plate

WEBFeb 17, 2020 · This timeline can also be found in the printable recipe box below. DAY ONE: 8:30 AM – autolyse (mix flours and water). allow …

Rating: 4.9/5(248)
1. New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
2. IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
3. Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
4. Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.

Preview

See Also:

Show details

Homemade Artisan Sourdough Bread Recipe The …

WEBApr 10, 2021 · Ferment Your Sourdough Starter: 8:00am. The first step is to ferment your starter to bring it up to full strength. Take the starter out …

Rating: 5/5(30)
1. The first step is to ferment your starter to bring it up to full strength. Take the starter out of the refrigerator, and stir in 60g lukewarm water and 60g of bread flour or whole wheat flour until well-combined. (For reference, I usually keep about 70g of starter as a baseline.)
2. After your sourdough has been fed and has begun to ferment, measure out the flour. The easiest, most accurate way to do this is to place a mixing bowl on a digital scale, zero it out, then add 375g of bread flour, zero it out again, and then add 125 g whole wheat flour (500 g total).
3. Once the sourdough starter has bloomed to its optimal state, pour 120g of it into the bowl with the rested dough. (Cover and stash the starter back in the refrigerator for future loaves.) Using a stiff rubber spatula, fold and mix the dough and starter for 2-3 minutes until combined. The dough will be very sticky. Cover the dough with your clean plastic bag, and let it rest again for 30 minutes.
4. Sprinkle half the salt evenly on top of the dough. Wet your fingers, and use one hand to grab a piece near the edge of the dough, steadying the bowl with the other hand. Lift the dough vertically, stretching and folding the dough over to the other side. Sprinkle the other half of the salt over the dough and stretch and fold the dough again.

Preview

See Also: Bread Recipes, Sourdough RecipesShow details