🍞 Easy Artisan Sourdough Bread Ingredients 7 ounces bubbly, fed sourdough starter (¾ cup + 1 tablespoon) 15 ounces bread flour (3 cups) 9 ounces room temperature water (1 cup + 2 tablespoons) 1 teaspoon granulated sugar 1½ teaspoons salt Instructions 1. Mix and autolyze. Combine all ingredients except the salt into a large mixing bowl and stir with a spoon or spatula to create a sticky dough. Cover with a damp tea towel or plastic wrap and allow to rest for 30-60 minutes. 2. Knead in the salt. After the resting period, measure the salt and add it to the dough. Knead gently on the counter (or right in the bowl!) until the salt is worked in. Place in a clean, lightly greased bowl. Cover and allow to rest at warm room temperature, ideally 80-90 degrees, for 1 hour. 3. Stretch and fold. After the hour rest, do knead/ fold motion of the dough. This can be done right in the bowl or on the counter. You are trying to reshape the dough back into a round ball, even though it will want to relax back out to a flat shape. Shape it once and then cover and allow it to rest for another hour. Repeat two more times for a total of three folds, each spaced an hour apart. Cover the bowl for a final 1-hour rest at warm room temperature. 4. Cool proof. Your dough should now be puffier but may not have doubled in size (or even close). It is now time for the second proof, which is a cool rise in the fridge overnight. Dust a banneton or bowl with a tea towel VERY generously with flour (rice flour is best) and place the dough into it. Remember that what is on the bottom of the bowl will be the top of your loaf. Cover tightly with plastic wrap and place in the fridge overnight, for 12-18 hours. 5. Slash. In the morning, preheat your oven to 425 degrees. (You can preheat a Dutch oven, or you can bake with a cold Dutch oven) Sprinkle a sheet of parchment with cornmeal, then dump your dough into the center. Gently lift off the basket or bowl. You should have a rounded loaf and the bottom should now be on the cornmeal-coated parchment.
5 сен 2024
