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.
