Artisan Sourdough Bread Recipe Using Starter

How to Make Artisan Sourdough Bread: Important Note: Many sourdough bread recipes call for preparing an off-shoot levain (eg. starter) for …

Rating: 4.9/5(226)
Total Time: 27 hrs 50 mins
Category: Sourdough Bread
Calories: 199 per serving
1. New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
2. IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
3. Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
4. Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.

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Making sourdough bread with a starter will take longer to rise when compared to using a commercial yeast, but the results are well worth it. Plus you can use that sourdough starter discard to create more delicious recipes. …

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Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let …

Rating: 4.9/5(32)
Total Time: 6 hrs 50 mins
Category: Side Dish
Calories: 175 per serving

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Easy Artisan Sourdough Bread. by Lisa June 9, 2020. The best artisan sourdough bread has a crusty, delightfully chewy exterior with a light, …

Rating: 4.5/5(50)
Total Time: 24 hrs 55 mins
Category: Sourdough
Calories: 225 per serving

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Timeline For Making This Bread. This timeline, from Artisan Sourdough Bread Made Simple, is based on you making this bread on the …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Side Dish
Calories: 116 per serving
1. Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
2. Shape The Dough. After the dough has rested, work the dough in the bowl into a rough ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working with your way around the dough until it begins to tighten, about 15 seconds.
3. Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size.
4. Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

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Visit our complete Sourdough Section for more sourdough bread recipes, wild starter recipe and several sourdough discard recipes. …

Reviews: 287
Calories: 104 per serving
Category: Sourdough
1. Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
2. This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
3. Let sit overnight.
4. It should pass the float test in 8 to 12 hours.

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Let sit for 30 minutes. Repeat the folding and resting 4-5 more times for a total of 5-6 turns/folds. This should take about 2 1/2 to 3 hours. Let the …

Rating: 5/5(7)
Category: Baking
Servings: 12
Total Time: 76 hrs 40 mins

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Remove the lid and continue baking for another 13-15 minutes, until golden brown. To Bake without a Dutch Oven: After shaping the loaf on the …

Rating: 4.7/5(461)
Calories: 119 per serving
Category: Breads
1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
3. Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
4. Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.

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To start, pour 375 grams of water into a bowl: Add 50 to 100 grams of sourdough starter. Stir to combine; then add 11 grams of salt: Finally, add 500 grams of bread flour: Stir to combine: Let it Rise. (Bulk Fermentation) Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.

Rating: 4.9/5(485)
Category: Bread

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Basic Sourdough Bread. Yield: 1 large loaf. Prep Time: 20 minutes. Rising Time: 12 hours. Bake Time: 45 minutes. Total Time: 13 hours 5 minutes. This basic Sourdough Bread Recipe produces an artisan loaf with a crisp crust and chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.

Rating: 4.7/5(108)
Total Time: 13 hrs 5 mins
Category: Sourdough Recipes
Calories: 874 per serving

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Many, many people love sourdough bread. Eating it is one thing, though. Getting started with baking sourdough bread can be daunting. Not only that, it can be extremely …

Rating: 5/5(3)
Calories: 2031 per serving
Category: Breakfast, Dinner, Lunch, Snack
1. Add all ingredients to a medium bowl. When measuring out the flour make sure you don't compress the flour.
2. Do three sets of stretch and folds spaced out by 30 minutes. If you are not sure how to do this, watch the video.
3. Divide the dough into two equally sized pieces.
4. Once the 20 minutes are up proceed to final shape each dough ball the exact same way you pre-shaped them.

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Ferment Your Sourdough Starter: 8:00am. The first step is to ferment your starter to bring it up to full strength. Take the starter out of the refrigerator, and stir in 60g …

Rating: 5/5(18)
Calories: 121 per serving
Category: Bread
1. The first step is to ferment your starter to bring it up to full strength. Take the starter out of the refrigerator, and stir in 60g lukewarm water and 60g of bread flour or whole wheat flour until well-combined. (For reference, I usually keep about 70g of starter as a baseline.)
2. After your sourdough has been fed and has begun to ferment, measure out the flour. 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).
3. Once the sourdough starter has bloomed to its optimal state, pour 120g of it into the bowl with the rested dough. (Cover and stash the starter back in the refrigerator for future loaves.) Using a stiff rubber spatula, fold and mix the dough and starter for 2-3 minutes until combined. The dough will be very sticky. Cover the dough with your clean plastic bag, and let it rest again for 30 minutes.
4. Sprinkle half the salt evenly on top of the dough. Wet your fingers, and use one hand to grab a piece near the edge of the dough, steadying the bowl with the other hand. Lift the dough vertically, stretching and folding the dough over to the other side. Sprinkle the other half of the salt over the dough and stretch and fold the dough again.

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To Use Sourdough Starter: Stir starter to blend in any liquid on top. Remove amount for recipe. For each 1/2 cup starter you remove, stir in 1/3 cup bread flour, 1/4 cup lukewarm water (90° to 100°F) and 1/2 teaspoon honey until blended. Cover loosely and let sit at room temperature 12 to 24 hours or until bubbly.

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Place a large glass bowl on a kitchen scale and set to "0". Add 90 grams of active sourdough starter to the bowl. Add 350 grams of warm water. Use a whisk to mix the starter

Rating: 4.7/5(21)
Category: Bread
Servings: 16
Calories: 118 per serving
1. It is best if you use a kitchen scale to measure ingredients. It works best if it is measured by grams.
2. Place a large glass bowl on a kitchen scale and set to "0".
3. Add 90 grams of active sourdough starter to the bowl.
4. Add 350 grams of warm water. Use a whisk to mix the starter and water.

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Feed starter once a week to maintain. When ready to use, let stand at room temperature and continue with feedings twice a day. We recommend 2 to 3 feedings before using the starter to make bread.To feed starter to make the Artisan Sourdough, carry forward 110 g starter and feed with 110 g water and 110 g flour.

Total Time: 8 hrs
Calories: 196 per serving

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Easy artisan sourdough bread recipe for beginner’s. Simple and straight forward step by step recipe for rustic baked sourdough boules. No …

Rating: 5/5(2)
Estimated Reading Time: 8 mins
Category: Bread

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Making sourdough starter was my biggest challenge when it comes to bread baking. I tried every single recipe I could find, but I could not get a strong starter. My starters would rise on their own, but the bread made with them would have a poor oven spring, mediocre taste and dense texture.

Estimated Reading Time: 8 mins

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Frequently Asked Questions

How to make a basic sourdough bread?

  • Prepare the bread. “I typically use dried-out bread for breadcrumbs because it’s convenient,” says Ohara. ...
  • Tear the bread into chunks. Break up the bread so that it will move around in the food processor or blender freely. ...
  • Pulse. “I just pulse them until they’re as fine as I want them,” says Ohara. ...
  • Season (optional). ...

How to make sourdough bread without a starter?

When making sourdough bread, you’ll need:

  • Bread flour
  • Plain Greek yogurt with live active cultures
  • Sour cream
  • Salt
  • Instant dry yeast

Is artisan bread healthier than manufactured bread?

Artisan bread is usually defined as bread that uses only natural ingredients and is made by a true artisan, or expert. It would seem that artisan bread is better in every way than a standard loaf of bread, but the truth is that that isn’t always the case.

Can one bake sourdough bread with an unfed starter?

You Can Make Sourdough Bread with Unfed Starter (or Discard) Have you ever wondered if you can bake good sourdough bread with unfed starter? Well, yes, you can. And you can leave the dough in the fridge until you’re ready to bake it. This is the simplest, most flexible method for sourdough bread I’ve tried yet.

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