Last 3 stretch and folds – every 30 minutes.Ĭover with a tight lid, damp towel, or cling wrap. Cover.įirst 3 stretch and folds – every 15 minutes. Repeat the stretching and folding two more times. Turn the bowl about a quarter turn and complete another stretch and fold. Place dough that is in your hands back into the center. Grab the edge of the dough and pull up stretching it out as you pull upwards. Cover and let the dough rest for 15-30 minutes. If you do not have a stand mixer, you can use the stretch and fold method.Īdd dry ingredients to a large bowl. You could also do this by hand, but it takes a little more time. If it doesn’t pass this test and is breaking apart, then place it back into the stand mixer and knead for a few more minutes.If the gluten is formed properly, you should be able to stretch it out into a thin layer that you can see through. This is when you can take a small piece of dough between your fingers and stretch it out. I now use the stretch and fold method, which is included below. Knead all the ingredients in a stand mixer until stretchy and pulling away from the sides of the bowl. The original recipe called for this method. Scoring tool – such as a lame, razor blade, or sharp knife.īanneton basket (optional) Could also use a basket or bowl lined with a tea towel.īench scraper How To Make Artisan Sourdough Bread Unbleached all-purpose flour – I like to use organic all-purpose flour since it doesn’t contain folic acid, a synthetic form of folate that may not be beneficial for a good portion of the population. Iodized salt may leave a bitter taste in the bread. I try to stay away from regular table salt.

Salt – I like to use sea salt or pink Himalayan salt. It has about doubled in size and will pass the float test. I eliminated the oil to step up the crispiness, and I used a proofing basket to make this a more artisan-style loaf.Īctive sourdough starter – This is a sourdough starter that has been fed 4-12 hours before starting the dough. This is just like my whole wheat sourdough loaf recipe, but without the oil and honey, and it’s baked in a Dutch oven. You simply need a little time and patience. I promise this isn’t as hard as it may seem. But many of the best things in life take time, love, and nurturing. Recipes like this artisan sourdough bread seem daunting or complicated. Little is known of even the ingredients used. Most people are entirely unaware of how our food is grown, raised, or otherwise made. These days, there is such a disconnect from our food. When I’m kneading and folding the dough between my hands, I like to imagine the generation of mothers before me creating bread to feed their own children. Yet, somehow, this dimension is absolutely mouthwatering and addictive. The flavor from the fermented grains adds an extra dimension: sour. Except, I highly recommend this easy einkorn sandwich bread. Once you have the flavor of sourdough, it’s hard to go back to its unfermented counterparts. Nothing is better.Įspecially when it’s sliced up and served with butter, cozied up alongside skillet pork chops or a roasted chicken. What’s better than freshly baked, crusty, artisan, sourdough bread? Flour, water, sourdough starter and salt are combined together, fermented, and baked in a Dutch oven to make a perfect loaf. The best classic sourdough boule recipe with a crusty, delightfully chewy exterior with a light, porous texture inside.

Easy artisan loaf