Easy Sourdough Artisan Bread Recipe

Simple Artisan Sourdough Bread Simple is Gourmet

WebMar 5, 2021 · Dust the top with flour. Score loaf with a razor. Pick up corners of parchment paper and transfer to dutch oven. Bake for 30 minutes at …

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1. Add 175 grams of active starter to a large glass bowl. Pour 300 grams filtered water on top of starter. Using your fingers, whisk starter into water until it's evenly distributed. It will become a cloudy water.
2. Add 450 grams unbleached flour to the water/starter mixture. Using your hands, mix all of the ingredients together until just incorporated.
3. Cover and rest in warm area for 1 hour.
4. Sprinkle 12 grams of unrefined salt over the dough. With your fingers, pinch in the salt. No need to mix here, just pinch it in. Rest for 30 minutes.

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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 …

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.

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