Artisan Sourdough Bread | Bread Baking Series | Video 10
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Hello and welcome back! today we walk through my Artisan Sourdough bread recipe. It's scrumptious and well worth the effort. Thanks for watching! This recipe is from the book, "Whole Grain Baking Made Easy" by Tabitha Alterman: amzn.to/2IXqlgn Artisan Sourdough Bread Recipe: INGREDIENTS: 1 cup ripe starter
1 1/4 cup lukewarm water
3 cups of whole wheat, unbleached all-purpose or a combination of both plus extra for work surface
1 1/2 tsp. fine sea salt DIRECTIONS: 1. Feed Starter 8-12 hours before making into bread.
2. In a medium size bowl measure out 1 cup of starter and mix together with 1 1/4 cup of lukewarm water. Mix until well combined. Add flour and stir until mixture comes together. Mix with wet hands to ensure it is thoroughly mixed. 3. Autolyse: Cover bowl with dough loosely with a tea towel and set aside for 45 minutes. 4. Add salt and knead briefly with wet hands until salt is well incorporated. Knead with hands for 2 minutes pushing, pulling, and squeezing dough. If dough is dry add a little water. Cover loosely and set aside for first rise. 5. First Rise: Allow dough to ferment for 3 to 4 hours. During this time, every 20-30 minutes, uncover dough and perform the stretch knead. Pull dough up as far as it will go without ripping and fold over towards center of dough pushing down. Repeat this step in a circular manner until all sides have been stretched and pushed into the center. 6. After dough is done with first rise, turn dough out onto floured surface. Let dough rest for 1 minute. Once dough is done resting, perform the 3 fold knead. With wet hands push dough out into a rectangular shape and then fold 1/3 of the dough from the left side over to the middle. Repeat on the right side. Think of folding a piece of paper in thirds to fit into an envelope. Allow dough to rest for 1 minute and then repeat, but instead of folding from the sides fold from the top and bottom. Repeat this step once or twice, however, if your dough is not springy to touch, then repeat an extra 1 or 2 times. 7. Bench Rest: Rotate dough in a circular manner forming a loose ball. Cover loosely with a damp towel and let dough rest for 10-20 minutes. 8. Shape dough into a ball. Move in a circular manner allowing dough to take shape. 9. Prepare to Bake: If baking on a baking stone, preheat oven to 450 degrees Fahrenheit with the stone in the lower third of the oven. If baking in a dutch oven then preheat oven to 500 degrees Fahrenheit with Dutch Oven and cover in the oven for at least 30 minutes. 10. Final Rise: Transfer dough to a greased bowel, Brotform, or proofing bowl, dust the top of the dough lightly with flour, lightly cover, and allow dough to rise for 2-4 hours. 11. Once bread is risen, mist the top with lukewarm water and slash the top of the dough with a very sharp knife 3 times… this allows the gases to release so the bread can rise more.
12. Bake bread: If baking on a stone, shuffle bread onto stone and bake for 40 minutes. If baking in a dutch oven, transfer dough to dutch oven , reduce heat to 450 degrees Fahrenheit for 30 minutes., then uncover and bake another 15-30 minutes. 13. Once bread is done baking, immediately transfer to a cool rack and completely cool before slicing into. My favorite essential oils: bit.ly/2CXFRGU Our Graphic Designer: www.hannahpike.studio/ CONTACT INFO:
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