Artisan Bread Recipe From Sourdough Starter | Bread Recipes | Simple Loaf Recipe Included
Bread

Artisan Bread Recipe From Sourdough Starter | Bread Recipes | Simple Loaf Recipe Included

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Sourdough Artisan And Loaf Bread Recipes

Sourdough Artisan Bread Recipe

Combine 15 grams of sourdough starter with 30g flour and 30g water.
Set aside for 3 to 5 hrs or until active.
Combine 70g Wheat flour with 255g bread flour.
Add 253g lukewarm water
Cover and rest for 3 hrs.
Combine flour mix and starter mix.
Cover and Rest dough 30 min.
Add 7.5g Sea salt.
Cover and Rest dough 30 min.
Mist work surface and turn dough out.
Stretch and fold from all four directions.
Return to bowl.
Cover and Rest dough 30 min.
Wet work surface and turn out dough.
Stretch into large rectangle.
Fold dough in from both sides.
Fold dough in from top and bottom.
Place in clean square pan.
Cover and rest dough 45 min.
While in pan, 4 way stretch dough.
Cover and rest for 45 min.
Do the above 2 steps 5 times total.
Dust work surface with AP flour
Turn out dough.
4 way Stretch dough.
Form into a clean ball.
Dust dough with Rice Flour.
Dust proofing bowl with Rice Flour.
Place Dough in proofing bowl upside down.
Let stand at room temp for 20 min.
Place covered in refrigerator overnight.
NEXT MORNING
Preheat oven and dutch oven to 500 degrees.
Place dough on rice flour covered parchment paper
Drop into dutch oven and cover with lid.
Place in oven – reset oven to 475 degrees.
Bake 20 Min with lid on.
Remove lid and reset oven to 450 degrees.
Bake additional 20 min.
Remove from oven.
Remove from dutch oven.
Allow to cool before slicing.
Yield: 1 Artisan Loaf

Sourdough Loaf Bread Recipe

1 Tablespoon Sugar
1 Tablespoon Salt
1 Tablespoon Dry Yeast
1 Cup Lukewarm Water
4 Cups Fed Sourdough Starter
5 Cups AP Unbleached Flour

Combine all ingredients. Mix well by hand (approx 15 min). Place in a lightly greased bowl, cover, and let stand until puffy but not quite doubled. Turn dough out on lightly greased surface. Gently deflate dough. Divide into two equal portions and place in two lightly greased 9 by 5 bread pans. Allow to rise until 1″ above bread pan. Bake at 350 degrees for 50 min or until golden brown. Remove from oven. Remove from bread pans. Allow to cool completely before slicing. Yield: 2 bread loaves.

Note: We did not use yeast in our loaves. It took a little longer to rise, and did not have the big open crumb, but we wanted to show ourselves it could be done without yeast.

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