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Artisan Sourdough Bread made with a stiff starter

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Artisan Sourdough Bread made with a stiff starter

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Artisan Sourdough Bread made with a stiff starter Recipe Artisan Sourdough Bread made with a stiff starter Recipe

This bread has all of it: nice sourdough taste, an open crumb, and a splendidly crisp crust. Before you’re making this bread, you wish to have to create a reasonably other starter out of your current sourdough starter; please learn our Stiff Sourdough Starter recipe for the guidelines you wish to have.

At a look

Prep
Bake
Total
Yield
1 huge loaf

Nutrition knowledge

Ingredients

Dough

  • 2 1/eight cups room-temperature water
  • 1/2 cup gently packed mature (fed) stiff sourdough starter
  • four three/four cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 2 1/2 teaspoons bread salt (or any finely flooring salt)

Topping

  • artisan bread topping or the seeds of your selection, not obligatory

Dough

  • 17 oz room-temperature water
  • four oz mature (fed) stiff sourdough starter
  • 20 oz King Arthur Unbleached All-Purpose Flour
  • four oz King Arthur Premium 100% Whole Wheat Flour
  • 2 1/2 teaspoons bread salt (or any finely flooring salt)

Topping

  • artisan bread topping or the seeds of your selection, not obligatory

Dough

  • 482g room-temperature water
  • 113g mature (fed) stiff sourdough starter
  • 567g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur Premium 100% Whole Wheat Flour
  • 2 1/2 teaspoons bread salt (or any finely flooring salt)

Topping

  • artisan bread topping or the seeds of your selection, not obligatory

Instructions

  1. Pour the water into a huge blending bowl. Add the fed starter to the water by way of ripping it into small items.
  2. Add the flour and salt, and stir the elements (a dough scraper works nicely right here) till the dough turns into shaggy.
  3. Scrape the dough out of the bowl and smear the dough with the heel of your hand, in order that the entire flour hydrates and the starter starts to wreck down. This will have to simplest take 1 to two mins. Make positive there aren’t any final dry wallet of flour. Return the dough to the bowl. To use a stand mixer, merely combine 1 minute on lowest velocity, scraping down the bowl to make sure the entire flour is hydrated
  4. Cover the bowl with plastic wrap and make allowance the dough to sit down for 30 mins.
  5. Knead the dough by way of hand for two mins (1 minute on velocity 2 the use of a stand mixer), then position it in an oiled bowl and canopy it with plastic wrap.
  6. Let the dough upward push for 1 hour at heat room temperature; 76°F is perfect. If your room is cooler, let it upward push for 75 to 90 mins.
  7. Gently deflate the risen dough by way of folding it; please watch our video on deflate yeast dough for main points. Place it folded facet down within the bowl, and let it upward push for some other hour.
  8. Fold the dough another time, and let it upward push for 90 mins. The dough will have to really feel mild and ethereal. If it nonetheless feels stiff and funky, give it some other fold and another hour of emerging time.
  9. Turn the dough out of the bowl onto a frivolously floured floor. Cut off eight oz (about 1 cup, frivolously packed), spherical it up, and position it in a frivolously oiled, lined container. Keep it for your fridge for as much as a week; feed as directed in our Stiff Sourdough Starter recipe when you need to bake bread once more. Don’t need to handle some other starter within the refrigerator? See “pointers,” at left.
  10. To preshape the loaf, give the dough a mild fold. Place the loaf fold facet up on a floured floor, duvet it with plastic wrap, and let it relaxation for 20 mins.
  11. Shape the dough into a huge spherical, and let it take a seat at the desk for a minute or two to seal the ground seam. For main points, see our video on form bread.
  12. Place the loaf seam-side up in a floured brotform or in a bowl covered with a well-floured dishtowel or material serviette.
  13. Refrigerate the loaf, lined with plastic wrap, in a single day or for as much as 24 hours. About 16 to 18 hours of refrigeration is perfect.
  14. The subsequent day, preheat the oven to 450°F. If baking in a Dutch oven or different lined baker, gently flip the loaf into the ready pot, substitute the lid, and make allowance the loaf to relaxation at room temperature for a minimum of 45 mins earlier than baking. Loaves baked on a stone or on a baking sheet may also be loaded into the oven at once from the fridge.
  15. Just earlier than baking, brush or spray the loaf with water, and sprinkle it with artisan bread topping or the seeds of your selection, if desired. Use a lame or a very sharp knife to attain the bread a number of instances around the most sensible.
  16. Bake the bread for 30 mins. Remove the lid (if baking in a lined baker), and proceed to bake for 20 mins, or till the loaf is a wealthy golden brown and sounds hole when tapped at the backside. A loaf baked on a stone or baking sheet can be carried out in roughly 40 to 45 mins.
  17. Remove the bread from the oven and make allowance it to chill on a rack earlier than chopping.

Nutrition Information

  • Serving Size81g
  • Servings Per Batch16
Amount Per Serving:
  • Calories170
  • Calories from Fat5g
  • Total Fat.5g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium370mg
  • Total Carbohydrate35g
  • Dietary Fiber6g
  • Sugars0g
  • Protein6g

* The diet knowledge supplied for this recipe is made up our minds by way of the ESHA Genesis R&D device program. Substituting any elements would possibly exchange the posted diet knowledge.

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