Sourdough Artisan Bread

Sourdough Artisan Bread

1 loaf

This method creates a nice chewy artisan type crust

3 c. flour (may be white, whole wheat, kamut, spelt, amaranth, or a combo. 

Avoid flours with bromate which is a toxic bleaching agent.

1-1   ¼ c water (may need less if your starter is wetter)

¾ to 1 c. active sourdough starter

1-2   TBS Maple Syrup or Molasses.  (More or less depending upon how sweet you want your bread or you can eliminate it altogether. )

1 ½ tsp/ sea salt or Himalayan salt

Use a dough hook, large wooden spoon, large kitchen mixer and/or your hands to knead until dough is well blended and not too wet.  You should be able to give the dough a big strong fingered squeeze and not have it stick to your hand but still be a little moist.  Dough will become a little more moist as it sponges.

Cover with plastic wrap or wet dish towel and let rise about 8 hours.  This doesn’t need lots of babysitting.  Just send it thankful thoughts as your walk by to encourage the work of this productive micro life as it breaks down the gluten and eliminates phytic acid from your bread.  The easiest thing to do is put it together at night and let it go to work while you sleep, or in the morning before work.  The longer it cultures the more the gluten is broken down.

When the dough has doubled in size, dump it onto an oiled counter, (olive, hemp, avocado but not any form of vegetable oil)  Knead, stretch and fold again a few times then shape into a round loaf.  Place on parchment paper large enough that you can pick up the dough ball by the edges of the paper.  Put the dough on parchment paper back into the bowl, smith side up.  Let rise for another 2-4 hours or until doubled in size.  (This happens quickly or slowly depending upon room temp)

About 40 minutes before your bread is ready to bake, place an enameled, 8-10 inch, deep dish cast iron Dutch oven into your cold oven and turn heat to 450 degrees.  Set the time for 40 minutes.  This thoroughly heats the cast iron pot and lid creating an artisan oven effect.  You can use almost any ceramic, oven type lidded pot.  (I use my cast iron Dutch oven)

Just before you transfer your bread into the Dutch oven, make about a ¼ inch slice across the top of your loaf.  This prevents your loaf from breaking along the edges as it bakes but rather fives a nice puffy slice across the top.

At the 40 minute mark transfer your bread dough, parchment paper and all into the hot pot by holding the edges of the paper.

If you like chewy crust, before you transfer the bread and parchment paper, put about 1/4 cup water in the hot Dutch oven.  Replace the lid quickly to capture the resulting steam.  Wait a few seconds and then remove the lid and transfer the sourdough cradled on the parchment into the steamy pot.  Quickly replace the lid.

Bake for 12-15 minutes with the lid on.  Remove the lid and continue baking for another 12-13 minutes until golden brown.  Remove to a wire rack and cool at least 30 minutes before cutting.

After you master this wonderful bread, play around with it by adding garlic, onion, rosemary, etc. and less sweetener for more earthy bread, or raisins, nuts, cinnamon, etc. with a tad more sweetener for a more festive bread.  Remember that if you add flax, chia or other yummy grains, pre-soak them and then add at the very beginning with the starter, water.  Let the added grains/seeds soak for a few minutes before adding the flour.  Most of all, HAVE FUN and be thankful for these microorganisms.