A Spoon Full of Lovin'

ARTISAN SOURDOUGH BREAD RECIPE

USING A 100% HYDRATION METHOD

· Keep in mind that wherever you keep the starter/levain/dough,

[unless it’s in the fridge] the temperature should be between 80⁰ and 84⁰

· Use King Arthur Sir Galahad Artisan Flour for feeding the levain

· Use Bob’s Red Mill Artisan Flour for making the dough

· Use distilled water and keep it at room temperature

DAY ONE

FEEDING SCHEDULE [same day every week if possible]:

· Feedings should be about 4 hours apart

· Use King Arthur Sir Galahad Artisan Flour for feeding the levain

1st Feeding:

100 grams starter

200 grams water

200 grams flour

2nd Feeding:

200 grams water

200 grams flour

3rd Feeding:

Same as 2nd Feeding

4th Feeding:

Same as 3rd Feeding

· After the 4th feeding, let autolyze overnight in a warm room

· Keep the levain loosely covered

DAY TWO

MAKING THE DOUGH:

260 grams levain

500 grams water

· Once the levain and water is mixed together in the Kitchen Master bowl, add one of the following:

 ½ cup pour le pain

 3 tbls. dried rosemary and 2 tbls. dried garlic

 4 tbls. roasted sesame seeds

 ½ cup chia seeds

 ½ cup molasses and ½ cup wheat germ

 ½ cup kalamata olives. . .

· Be creative!!

· Then add the flour

965 grams Bob’s Red Mill Artisan Flour

· Use the Kitchen Master for a few minutes, just until dough does not stick to the sides of the bowl

· Cover and autolyse for 20 minutes while still in Kitchen Master bowl

· While dough is autolysing, feed the leftover levain 100 grams water and 100 grams of flour and let it autolyse [covered] in the proofing room for 1 hour before it gets put back in fridge until next week (covered tightly)

· After dough has autolysed 20 minutes, add 4½ tsps. finely ground Pink Himalayan salt

· Mix the Himalayan salt into the dough with the Kitchen Master for a couple of minutes

· Lightly dust work surface with flour and [using envelope method] knead dough for a couple of minutes

· Turn dough into a lightly oiled non-metallic bowl [bottom side up], flip it and cover with saran wrap, put back in proofing room for about 3 hours or until doubled in size

· I would suggest using a Marks A Lot or Sharpee, write the time on the Saran Wrap you put the dough in the proofing room

· Turn dough onto floured work surface and cut in half

· Knead each piece of dough [envelope style] for a minute or so and shape into boules or batards

· Cover and let autolyse for 15 minutes

· Turn boules or batards into bannetons dusted with white rice flour

· Cover with saran wrap and secure with rubber band

· Again, mark the Saran Wrap with the time you made the boules

· Return to proofing room until doubled in size

· Then put in refrigerator to retard until following morning

· Retarding should be between 8 and 12 hours

· Refrigerator temperature should be set at 50⁰

DAY THREE

MAKING THE BREAD

· Preheat oven and cast iron dutch oven to 450⁰ for an hour or so

· While the oven is preheating, take out one of the boules or batards so it can reach an internal temperature between 57⁰ and 60⁰

· Put a piece of parchment paper on a baker’s peel

· Dust the parchment paper with white rice flour

· When boule or batard has gotten to the correct temperature, carefully invert it onto the parchment paper

· Dock the boule or batard so that the gasses can escape.

· Again, be creative.

· Carefully, take the dutch oven and place it on the counter

· Invert it so that the “top” is lying on the counter

· Take the “bottom” and set it out of the way on a counter

· Gently slide the boule or batard onto the “top/lid” of the dutch oven

· Lower the oven temperature to 400⁰

· Cover the boule or batard with the bottom (larger portion) of the dutch oven and quickly return to the oven and bake for 20 minutes

· After 20 minutes, take the bread out of the oven and uncover it

· Return to the oven and bake until it reaches a temperature of 210⁰ and it nicely browned [about 15 minutes to 20 minutes]

· Remove from oven, set on a cooling rack and let it cool for an hour or so.

· Set the temperature of the oven back to 450⁰

· Return the dutch oven back to the oven 

· Take the second boule out of the fridge and repeat the same instructions for baking the second boule.