Artisan Whole Grain Sourdough Recipes

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve the levain in water. Add both flours, salt, and mix the ingredients together. Cover and let rest for 30 minutees to an hour.
• Perform the first set of stretching and folding.
• Perform an additional set of stretches and folds. Cover and let rest.
• Perform the final set of stretches and folds. Cover and let rest.
• Depending on your ambient temperature, the dough should double in size by this time. If not let it ferment until it does. If the room is too cold, place the bowl in the oven with the light on. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and keep in a cool room (about 55F-60F) overnight. You may also refrigerate the dough but make sure the fridge does not run too cold.
• If the dough was refrigerated, take it out of the fridge and let sit at room temperature for 2 hours or even longer, until you see some increase in the volume from the last night and the dough passes the 'finger poke' test. Meanwhile, preheat the oven to 500F.
• When ready to bake, prepare two pieces of parchment paper, turn the dough over on the parchment sheets, score and load in the oven.
• Drop the temperature to 485F and bake with steam for 20 minutes. If baking in a cloche or a cast iron combo cooker, there is no need to worry about the steam. Next, bake without steam at 450F for 30 minutes.
• Remove bread from the oven. Cool on a cooling rack for an hour before slicing.

ARTISAN WHOLE GRAIN SOURDOUGH

Steps:

• Evening of Day 1:
• Mix all ingredients together
• Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
• Morning of Day 2:
• Add day 2 to day 1 ingredients
• Knead, place in plastic covered bowl and refrigerate for 24 hours.
• Morning of Day 3:
• Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
• Bake at 485F for 40-45 minutes.

100% WHOLE WHEAT ARTISAN-STYLE SOURDOUGH BREAD

Steps:

• 10:30 AM - Feed your starter 40 grams whole wheat flour and 40 grams water.
• 10:30 PM - Make your levain and autolyse your flour.
• 10:30 AM - Combine your levain and your flour. Let rest for 30 minutes.
• 11:00 AM - Add salt and mix well. Let rest for 30 minutes.
• 11:30 AM - 1 PM - Stretch and Fold dough 4 times with 30 minute breaks between each session.
• 1 PM - 6:45 PM - Bulk fermentation.
• 6:45 PM - Pre-shape dough. Let rest for 15 to 20 minutes.
• 7:00 PM - Shape dough. Cover and retard in the fridge.
• 7:00 PM - Preheat Dutch oven inside the oven at 475° Fahrenheit (246° Celsius) for 45 minutes to an hour.
• 8:00 PM - Turn dough out onto parchment paper and score.
• 8:05 PM - Bake bread for 30 minutes.
• 8:35 PM - Lower heat to 450° Fahrenheit (246° Celsius). Remove lid and bake for 15 minutes.
• 8:50 PM - Turn bread out onto a wire cooling rack and allow to cool completely.
• Slice and enjoy your bread!

ARTISAN SOURDOUGH NO-KNEAD BREAD

Steps:

• In a large mixing bowl, stir 1/4 cup starter into purified water.
• Add combined dry ingredients and stir until well incorporated.
• 2 stretch and folds at 15 minute intervals.
• Cover bowl and let sit roughly 10-12 hours at room temperature.
• Follow video instruction for coil folding and placing dough in well floured proofing basket.
• Cover proofing basket and let rise about 1 to 1 1/2 hours. Proofing times can vary quite a bit based mostly on your ambient room temperature. Experience will be your best teacher when it comes to judging when your dough is ready to bake.
• Preheat your baking vessel to 500ºF for 30 minutes.
• Bake your dough with the cover on for approximately 17 minutes.
• Remove baker cover and continue baking an additional 17 minutes.
• When internal dough temperature reaches 200-210ºF, remove from oven and let cool completely.
• Consume bread, be happy.