Easy Sourdough Artisan Bread Recipe

Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)

WebMar 16, 2022 · Step 1. Start by mixing all the ingredients (flour, water, starter, optional honey, and salt) in a bowl just until combined. Let sit for …

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1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
3. Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
4. Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.

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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 …

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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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