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Artisanal Sourdough Bread
|200||gm||Warm Water (~110º)|
|2||tbls||Unsalted Butter (melted)|
First, in the mixer bowl, mix the warm water, sugar and bread flour just until uniform. Autolyse for 60 minutes.
Next, add the starter to a depression in the middle of the dough and mix with the spiral dough hook (which pushes to the bottom of the bowl) just until mixed. Let relax and brew for 30 minutes covered.
Third, add the salt and melted butter using the C dough hook (which pushes to out to the sides to promote gluten) just until mixed well. Set aside, covered for 30 minutes.
Fold over each 90º (4 times) and let rest 30 minutes. Repeat 2 more times. This is the bulk ferment and should double the volume.
Preheat oven with dutch oven inside at 500º for at least an hour.
Gently form loaf, place in dutch oven and bake for 20 minutes. Remove lid, lower temp to 425º and bake for additional 25 minutes until 205º internal temperature.
Let cool thoroughly before slicing.
* Starter should be 50/50 AP and Whole Wheat Flour for best flavor, @ 100% hydration.