Homemade Artisan Sourdough Bread Recipe The Woks Of Life

Homemade Artisan Sourdough Bread Recipe The Woks Of Life The easiest, most accurate way to do this is to place a mixing bowl on a digital scale, zero it out, then add 375g of bread flour, zero it out again, and then add 125 g whole wheat flour (500 g total). use a stiff rubber spatula to mix the flours until combined. add 375g of water, again using the scale if you can. Day 1: make your starter. place a clean glass jar on your digital scale and zero it out. (to remove the weight of the glass jar; anything you add now will be the weight of whatever you add.) use a spoon to add all purpose unbleached flour until the scale reads 35g. now add 35g of lukewarm water.

Homemade Artisan Sourdough Bread Artofit Cover the bowl and let rise overnight, about 10 12 hrs. at room temperature (68 f). the dough is ready when it has doubled in size. tip: if using a standard 8 inch mixing bowl (pictured above), the dough should rise to about 1 2 2 3’s up the sides when ready (remember, this is a small loaf). Using a pizza shovel, transfer the dough into the preheated oven. using a water spray, spray some water on the sides of the oven to create some extra steam, and quickly close the oven door. drop the temperature to 475f and set the time to 20 minutes. 20 minutes later remove the bread pan with water from the oven. Place a dutch oven in your oven, and preheat your oven to 550°f (290°c). cut a piece of parchment to fit the size of your baking pot. score: place the parchment over the dough and invert the bowl to release. using the tip of a small knife or a razor blade, score the dough however you wish — a simple “x” is nice. Step 1 mixing the dough autolyse: in a large bowl, mix water and starter with a whisk. add flour and mix with a spatula until there are no dry clumps. let sit for 1 hour. step 2 folding: after 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. stretch and fold over the 4 corners of the dough.

Homemade Artisan Sourdough Bread Recipe The Woks Of Life Place a dutch oven in your oven, and preheat your oven to 550°f (290°c). cut a piece of parchment to fit the size of your baking pot. score: place the parchment over the dough and invert the bowl to release. using the tip of a small knife or a razor blade, score the dough however you wish — a simple “x” is nice. Step 1 mixing the dough autolyse: in a large bowl, mix water and starter with a whisk. add flour and mix with a spatula until there are no dry clumps. let sit for 1 hour. step 2 folding: after 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. stretch and fold over the 4 corners of the dough. This timeline can also be found in the printable recipe box below. day one: 8:30 am – autolyse (mix flours and water). allow mixture to rest, covered, at 80°f 26°c for 1 hour, or as long as 2 hours. 9:30 am – add mature sourdough starter, mix thoroughly. cover and rest at 80°f 26°c for 30 minutes. If scoring along the side of the dough, hold the razor at a 45 degree angle. place the dough on the parchment paper in the hot dutch oven and cover it with the lid. bake at 425f with the lid on for 30 minutes. after 30 minutes, remove the lid and bake for another 8 10 minutes until the top of the loaf is golden brown.