#Artisan sourdough bread recipe series

Set in warm place on counter out of direct sunlight.

Cover top tightly with a cloth or paper towel, secured with a rubber band. Carefully remove the bread and parchment from the Dutch oven and take the bread off the parchment and let it cool on a wire rack for 30 minutes to an hour before cutting.Day 1:В Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency.Otherwise, return it to the oven for 5 minutes without the lid. If it is brown enough, remove it from the oven. Place the cold Dutch oven in the preheated oven and bake for 50-55 minutes.Keeping the dough on the parchment paper, lower the parchment and dough into a Dutch oven and place the lid on.Using a clean knife, cut half inch slits in the top of the dough in any pattern you choose.Set the bowl aside and gently pull the towel off the dough. Remove the bowl from the refrigerator and carefully turn the unwrapped bowl over onto a sheet of parchment paper.Put the bowl in the fridge for a minimum of 4 hours and a maximum of 24 hours.Place the towel with the bread down in the large bowl, cover with plastic wrap again. Gently, turn the dough out onto the floured towel. After it has rested and grown considerably in size, generously flour a sturdy tea towel.You will cover it once again with the plastic wrap and then toss a towel over it and let it sit on your counter for 8-10 hours. After the 4th hour, repeat the folding process 10 times.

After the 3rd hour, repeat the folding process 10 times.

After the 2nd hour, repeat the folding process 10 times.

Then turn the bowl a quarter turn clockwise (to the right) and fold from right to left again. Instead, starting from the right side, pull some of the dough up and fold over to the left side.

After 1 hour, do not punch the dough down.Cover the bowl with plastic wrap and let it rest for 1 hour.Mix together until all flour is incorporated.In a measuring cup, whisk together the water and sourdough starter and pour into the well.In a large bowl, whisk together the bread flour and salt and make a well in the center.Make space in your fridge to refrigerate the dough during the day and you will have hot fresh bread ready for the dinner table! Check out our Sourdough Blog for tips, tricks, and recipes! We prefer to mix our dough around dinner time, perform the stretch and folds, and allow to rest overnight. The dough will begin to take on the signature sour flavor and the consistent temperature will give you a little flexibility with the bake time of your bread. Let the dough rest 8-10 hours and move the dough to the refrigerator. At this point, the gluten will begin to develop, and the dough will rise. Next your bread will move into bulk fermentation, the longest stage. This allows the gluten in the bread to grow strong, making your finished bread tender and light.

#Artisan sourdough bread recipe series

Beginning stageДuring the beginning stages of the recipe, you will perform a series of stretches and folds to the dough, over on to itself. Start to finish, this recipe will take about 24 hours, but the first 4 hours are the only time that is hands-on. Although this recipe may have a lengthy instruction list, donвЂ™t let that intimidate you!ДЄrtisanal sourdough bread is simple to make, the biggest investment is just a little time and patience. Making homemade bread can easily be deemed as oneвЂ™s proudest moment in the kitchen.