How to Bake Artisan Sourdough Bread for Beginners

Описание: Health Benefits of Sourdough:    • Sourdough Science and Health Benefits  
Terminology of Sourdough:    • Sourdough Terminology Explained  
How to Maintain a Starter:    • 2-weeks of Maintaining a Sourdough Starter  

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Detailed Method on Artisan Sourdough Bread

Sourdough Bread
Yield: 1 loaf
500 g | Bread flour
10-15 g | Salt
330 g | Water
150 g | Active Sourdough (when feeding your starter, do 80g water, 80g flour. This will give you a little leftover to feed again).

Directions
1. Add the water and sourdough starter. Give a little mix.
2. Add flour (use the dough hook and after it’s combined, you can use your hand with a little water on it to prevent sticking)
3. After 15-20 min, add salt.
4. Cover and let rest 45-60 min.
5. Start your stretch and folds or coil folds. Every 30 minutes or so for the next 2-3 hours. I will leave my dough for a few hours after I have done the stretch and folds, to develop more air bubbles.
6. Place dough on clean surface and laminate it by stretching it out in all directions into a large rectangle (mine is always an awkward shape).
7. Fold the dough in thirds long ways, then in thirds short ways. If you were going to add herbs or spices, you would add them during this step while the dough is stretched before folding.
8. Flip the dough over so the last folded seam is on the counter. Using both hands cupped around the bread (pinky side to the counter), twist the bread so it “spins” on the counter. The counter will grab the dough and eventually, the seam is on the bottom and sides of the bread will be gone. You should have a smooth round ball.
9. Flour your banneton basket or towel (I use rice flour, gluten-free flour works really well for this since it doesn’t absorb moisture like regular flour). Place your ball of dough top side down into the basket and cover.
10. Your dough needs to rest on the counter for at least an hour, either right now before fridge proofing or after fridge proofing before baking, you choose. Place your covered dough in the fridge for at least 6 hours or overnight.
11. After the dough has proofed in the fridge, take it out and score it. Preheat the oven to 500°F and place the ceramic dish and lid in the oven while it preheats. The dish MUST heat in the oven for at least 30 minutes. Longer is fine. (If you did not proof your bread on the counter before placing it in the fridge, take it out of the fridge and let it sit on the counter for about an hour before preheating the oven, and while the dish is heating.)
12. After scoring the dough, place the lid back on and place in the oven. I lower my temperature to 470 for 20 min
13. After 20 min, take the lid off the dish and drop the oven to 450°F. Bake for
another 10-12 min. The outside crust should be golden brown.
13. Take the bread out of the oven and transfer to a cooling rack. Wait 45-60
min before slicing the bread.



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