As you all know by now, I love to make artisan sourdough bread at home. After years of trial and error my loaves, now, turn out consistently amazing. Yeah, I’m tooting my own horn.
Yesterday, on Facebook, a friend was struggling to make artisan sourdough bread at home. Her loaf looked pretty good in reality but would have been amazing if she did a couple little things. Used a Dutch oven, and removed the pizza stone from her oven.
3 cups of flour – I like to use King Arthur Bread Flour
Up to 2 cups of water
1 tsp salt
1/3rd cup sourdough starter*
Add the sourdough starter to the bowl first then add flour and mix the salt into the four before mixing those into the sourdough. Then add the water. The dough should look “shaggy”. This simply means it won’t look smooth just yet. Stir in the water until all of the dough is wet but not runny. And don’t dump it all in a one time. Pour and stir until the dough pulls away from the side and the flour is incorporated. It won’t look smooth like bread dough yet. Cover it with plastic wrap and then a tea towel and leave it to rest on the counter (if it’s warmish in your house) or in the oven that has been heated up to warm but turned off and let cool down a bit. Another idea is to put it in an oven that has a pot of steaming water in it.
After an hour or so, start the folding process.
*I have a sourdough that has been growing for several years. My dad and I share it. When he comes to visit, I give him some to add to his stash, and when I visit him, he gives me some to integrate into mine. I started the sourdough starter years ago by adding flour and water together and leaving it on the counter next to my ginger bug. It’s best to do this in the spring or summer, when it’s warm.
After about an hour or so, wet your hands and then start stretching the dough and folding it under. I go around the bowl twice the first time around and then once every hour or so for the next 3 or 4 hours. I usually like to let the dough sit overnight. If it’s in the winter I just leave it on the counter (it’s cold in my house at night – like 62 degrees), in the summer it goes in the fridge.
Sometimes I put it in a basket, but usually I don’t mess with baskets.
Here is a good video showing an interesting approach to making artisan sourdough bread recipe at home.
For me, in the oven I have now, I usually heat the Dutch oven to 500 degrees, then turn the oven down to 425 degrees once I’ve put the bread in. That seems to get me good oven spring and a nice ear. However, as shown in the video above, you need to do some tests to find the sweet spot for artisan sourdough bread at home for your particular oven.
Generally, I don’t to the autolyze step when making my bread, because I let the dough sit overnight it gives it a good structure without that step. I also stretch and fold the bread early on. So, here are the steps I use.
From time to time, I experiment with various types of flour. From the store brand bread flour, regular cheap all-purpose flour, King Arthur and several other non gmo brands of flour. (I know they SAY there are no gmo flours, but really, I don’t believe that). My best results for oven spring, ear and crumb come from using King Arthur bread flour, hands down. But I do know that other bread flours (as they have higher protein content) will deliver good results too. In my world view there is no such thing as bad homemade bread, only degrees of perfection.
Go forth and play with the resources you have on hand. There is nothing so satisfying as making a well-made loaf of Artisan Sourdough Bread at home.
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