Recipe from The Sourdough Journey.

Ingredients:

• 450 g. Bob’s Red Mill artisan bread flour
• 50 g. whole wheat flour
• 365 g. water
• 100 g. active starter
• 10 g. salt
• 25 g. water

Directions:

1. 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
2. 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
3. Rest: Cover bowl and rest dough for 40 minutes.
4. 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
5. Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
6. Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
7. Final Shape: Shape your dough and place in a floured banneton, cover and rest for 30 minutes.
8. Cold Retard: Place banneton in refrigerator and cold retard for 14.5 hours.
9. Bake: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.

Timeline:

• 9am feed starter
• 9pm mix dough
• Bulk ferment overnight
• Shape and then cold ferment
• Bake

Three (3) Minutes Hands On Sourdough:

Start this process about 24 hours before you want to eat the bread.

Adapted from Ben Starr.

Ingredients:

• 113 g. cold unfed starter/discard
• 340 g. water
• 567 g. flour
• 17 g. Kosher salt

Directions:

1. Mix: In a large bowl, mix cold discard and water until combined. Add flour and salt and mix with spoon then hands until well combined in a uniform dough, about 15 seconds. Remove dough from bowl and add oil/cooking spray to bowl; then put dough back in bowl and cover bowl.
2. Rise: Rise at room temperature until dough doubles, usually 12 hours but can take upwards of 30 hours (if dough is starved). Once dough has doubled you have an additional 12ish hours to remain at room temperature before shaping. The longer the rise the better the flavor.
3. Shape: Shape dough and place on floured parchment paper. Use the parchment paper as a sling to place into a cold Dutch oven. Cover and let rise for 90 minutes. If dough took less than 12 hours to double, the second rise should be 45-60 minutes. If dough took 30+ hours to rise, the second rise should be 120 minutes.
4. Score: After the second rise, carefully use parchment paper sling to remove dough and score the dough. Then replace parchment paper sling dough to Dutch oven and cover.
5. Bake: Place Dutch oven in a cold oven, then turn oven to 425F and bake covered for 45 minutes. Then remove the cover and bake for an additional 20 minutes or until bread reaches desired color and crispness.

Lazy Sourdough Bread:

Recipe adapted from Brian Lagerstrom.

Ingredients:

Biga

• 175 g. or 3/4 c. warm water (86F)
• 1/4 tsp. instant yeast
• 225 g. or 1 1/2 c. AP flour (11.7% protein)

Autolyse

• 180 g. or 3/4 c. warm water (86F)
• 250 g. or 2 c. AP flour (11.7% protein)

Final Mix:

• 40 g. or 2 3/4 TBSP warm water (86F)
• 5 g. or 2 tsp. instant yeast
• 10 g. 1 3/4 tsp. salt
• All of the biga you mixed earlier

Directions:

1. Biga: Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
2. Autolyse: Into bowl of a stand mixer fitted with a dough hook, mix your autolyse (water and flour) on low until combined. Cover with towel and let sit for 30 minutes.
3. Final Mix: For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
4. Fermenting and Shaping: Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building folds #1 and then hand cup the dough a few times (mimicking an electric mixer kneading motion). Cover again and let sit at room temp for another 30 minutes.  After 30 minutes perform strength building folds #2; then cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
5. Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab. Prepare a piece of parchment that’s larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
6. Baking: Place baking stone/steel in the middle of the oven and place a cast iron or other pan in the rack below the stone/steel and preheat oven to 500F.  Boil water in a saucepan or tea kettle ready for when you place the ciabatta in the oven. Slide ciabatta onto baking stone/steel (with parchment paper) and pour boiling water into cast iron pan in the oven.
7. Cover loaves with a foil pan (approx. 16”x12”x3”) and bake for 12 min. Remove foil and continue to bake for 13-15 minutes until crust is a deep golden brown. Cool on wire rack.

Ciabatta:

Recipe adapted from Brian Lagerstrom.

Ingredients:

Poolish

• 150 g. (2/3 c.) room temperature water
• Pinch of instant yeast
• 150 g. (1 c.) bread flour

Dough

• Ripe poolish (recipe above)
• 240 g. (1 c.) water (90F)
• 3 g. (3/4 tsp.) instant yeast
• 400 g. (2 3/4 c.) bread flour
• 11 g. (2 1/4 tsp.) salt
• 10 g. (2 1/2 tsp) diastatic malt powder

Directions:

1. Poolish:  Stir together water, yeast, and flour. Cover and ferment at room temperature for 12-24 hours.
2. Dough: Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my KitchenAid) and mix for another 6 minutes.
3. Ferment and Strength Building: Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform strength building fold #1 and then cover and rest for 30 minutes. Do strength building fold #2 and then cover and rest for a final 60 minutes.
4. Shape:  Transfer dough to a floured surface and divide into 4 equal pieces (about 230 g. each). Preshape each piece by placing each piece on your work surface and tuck the sides up to resemble a ball and then roll each piece on your work surface in the palm of your hand until you have a uniform ball. Cover with a towel and rest for 15 minutes.
5. After 15 minutes, seem side up press the dough down to degass any large air pockets.  Then fold the top of the dough down, about an inch at a time, toward you, which seals in the tension.  Do this 4 – 5 times until the dough is in a blunt cigar shape, and then use your fingertips and thumbs to roll the dough out into a longer tube shape, about 9-10 inches.  You can continue to use your fingertips and thumbs to roll the ends of the dough into a tidy taper.
6. Move the baguettes to an upside down baking sheet lined with parchment paper and cover with a foil pan (approx. 16”x12”x3”) and let rise at room temp for 45-70 min.
7. Bake:  Preheat oven with baking steel/stone to 465F. 
8. Transfer the baguettes (with parchment paper) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 12 mins. Remove lid and bake for 12-15 more min. until crusty and golden brown.  Cool on a wire rack.

Baguette:

Recipe adapted from the Feathered Nester.

Ingredients:

• 65 g. sourdough starter active and bubbly (fed within 12-24 hours)
• 300 g. warm water, filtered (95º-100º F)
• 45 – 56 g. honey
• 500 g. bread flour (or 75 g. whole wheat and 425 g. bread flour)
• 20 g. olive oil
• 9 g. sea salt

Sample Timing:

• 8-9am feed starter
• 8-9pm mix up dough
• Overnight rise for 8-10 hours
• Shape dough
• Let dough rise until doubled
• Bake

Directions:

1. Add the starter to a large bowl. Mix in warm water and honey, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.
2. Flour your hands, and finish mixing dough by hand until most of the flour has been absorbed. Don’t worry if there is flour on the sides or bottom of the bowl. Cover with a plate, and let the dough rest for 30-45 minutes.
3. After the 30-45 minutes, stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle; then cover the bowl with a plate, and let rise at room temperature overnight (at least 8-10 hours) until double in size. (Note: If you don’t have time to finish the process, once the dough has doubled, you can refrigerate until you are ready to finish the process below).
4. In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough. Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
5. Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8 inches. Place it in your loaf pan, seam side down. Cover and let rise until dough has doubled in size (anywhere from 3-6 hour +/-). Press the corner edge of the dough in 1/2 inch and if the indentation remains, it’s ready to bake.
6. Preheat your oven to 375º. Bake in the center of the oven for 35 minutes (or until internal temperature reads 190º). The top of the loaf should be golden in color. Remove from oven and let the bread sit in the pan for 10 minutes. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).

No-Knead Soft Sourdough Sandwich Bread:

Recipe adapted from Little Spoon Farm.

I always use the weight measurements.

Ingredients to make 1/2 c. (100g) of active starter:

• 1 TBSP (15 g) sourdough starter
• 1/3 c. + 1 TBSP (50 g) all-purpose flour
• 3 1/2 TBSP (50 g) water

Dough Ingredients:

• 1/2 c. (100 g) active sourdough starter
• 1 1/2 c. (360 g) water 30 grams divided
• 1/3 c. + 1 TBSP (50 g) whole wheat flour
• 3 3/4 c. (450 g) bread flour
• 2 tsp. (10 g) fine sea salt

Directions:

Feed your starter:

1. 12 hours before you plan to mix the dough, add the ingredients to make ½ c. (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough:

1. Autolyse (1 hour): In a mixing bowl, add 330 grams of water and 100 grams active sourdough starter, stir to combine. Add 50 grams whole wheat flour and 450 grams bread flour and use your hands to combine the ingredients until there are no dry bits and the dough looks like a shaggy mass. Cover the bowl and let the dough rest on the counter for 1 hour.
2. Add salt (1 hour): Add 10 grams of salt to 30 grams of water in a small bowl and stir to dissolve. Add the salt water to the dough and use your hands to work it in until well combined (knead for about 1 -2 minutes, until dough starts to become sticky). Cover the bowl and let rest on the counter for 1 hour.
3. Bulk Fermentation (3-5.5 hours): Perform 3 sets of stretch and folds, 30 minutes apart. To perform a set, while the dough is still in the bowl, pick up one side with a wet hand. Pull it up and over itself. Turn the bowl and repeat this action on 4 sides of the dough until the bowl has come full circle. Cover the dough and allow to ferment at room temperature for 1-3 more hours according to the following temperatures:
   
   68°F (20°C) 2-3 hours 70°F (21°C) 2-2.5 hours 72°F (22°C) 1.5-2 hours 75°F (24°C) 1-1.5 hours.
   
   The dough is ready for shaping when it has risen about 20-30% and has bubbles around the edges of the bowl.
4. Shaping: Turn the dough out onto a lightly floured surface and use a bench scraper to form it into a loose ball. Cover and let rest for 20 minutes.
   
   Lightly flour the surface of the dough ball and use a bench scraper to turn it over. Final shape the dough by pulling the side nearest yourself up and towards the center of the dough. Repeat on all fours sides of the dough.
   
   Flip the dough over, seam-side down, and use your hands to twist the dough on the counter. Cup the dough with your hands and gently pull it towards yourself to create a tight skin on the outside. Flour the outside of the dough ball. 
   
   Flour the inside of a banneton and place the dough ball into the banneton, seam-side up. Cover the bowl with a large plastic bag and let rest on the counter for 30 minutes.
5. Second Rise (8-36 hours): Place the covered dough in fridge to cold ferment 8-36 hours.
6. Score and Bake: Preheat the oven, with the Dutch oven inside, to 500°F (260°C) for 30 minutes.
   
   Remove the dough from the fridge, and turn the dough out onto a piece of parchment paper and score the top with a razor. Remove the Dutch oven and place on stove-top. Use the parchment paper as a sling and lift the dough up and into the Dutch oven.
   
   Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at the desired color.
7. Let the bread cool on a cooling rack for 2 hours before cutting.

Sample Timeline:

Night 1:

• 8 pm feed starter

Day 2:

• 8 am: Mix water, flour, and starter. Cover to autolyse for 1 hr.
• 9 am: Add salt water. Rest covered for 1 hr.
• 10 am: 1st stretch and fold. Cover and rest 30 min.
• 10:30 am: 2nd stretch and fold. Cover and rest 30 min.
• 11:00am: 3rd stretch and fold. Cover and rest 30 min.
• 11-2:00 pm: Bulk ferment at room temperature for 2-3 hrs. at 68F.
• 2:00 pm: Pre-shape. Cover and rest 20-30 minutes.
• 2:30 pm: Final shape. Cover and rest 30 minutes.
• 3:00 pm: Place in refrigerator to cold ferment until ready to bake.

Day 3:

• Score and bake.

Sourdough Country Loaf:

This sourdough bread is fantastic! Recipe makes 3 loaves.

Recipe from Amber’s Kitchen.

Ingredients for 3 loaves:

• 2 1/2 c. warm water
• 2 c. (400 g) active bubbly starter (stirred down to deflate air bubbles, then measured) 
• 3/4 c. honey
• 1 egg
• 1/3 c. melted coconut oil 
• 1 TBSP salt
• 8 to 8.5 c. all-purpose flour or bread flour

Ingredients for 1 loaf:

• 6 2/3 oz. (200 g) warm water
• 2/3 c. (133 g) active bubbly starter (stirred down to deflate air bubbles, then measured) 
• 1/4 c. (72 g) honey
• 1 generous TBSP beaten egg (30 g) or just use 1 egg
• 2 TBSP melted coconut oil 
• 1 tsp. salt
• 3 c. + 8 tsp. (375 g) all-purpose flour or bread flour

Directions:

1. Activate your starter by feeding it so you have a total volume of at least 2 c. When your starter is active, bubbly, and doubled in size after a feed, it’s time to start making the dough.
2. In a large bowl combine 2 c. of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine. 
3. Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn’t stick to your fingers then it has enough flour.
4. Knead the dough for 5-15 minutes or until the dough is smooth and elastic. It may need a tad more flour if the dough hydrates while kneading. 
5. Cover dough and rise until doubled in size. (*you can skip this first rise if needed, but for optimal fermentation and flavor, it’s favorable to keep it*)
6. When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three portions. Form into a tight oval and place each in a greased loaf pan. {loaf pan size: 1.5 quarts, 8×4 inches or 9×5 inches} 
7. Cover dough and let rise until doubled a second time. This may take anywhere from 4-24 hours. Be patient and do not bake it unless it has risen! If it doesn’t rise then your starter may need some power feeds to strengthen it.
8. Once it has doubled, bake at 375° F for 30-35 minutes. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves. For convection oven start checking at 27 minutes. 
9. Remove loaves from the oven, remove loaves from pans and let cool completely before slicing. 
10. Store in plastic twist tie bags at room temp. Freeze loaves that won’t get eaten in 5 days. 

Sourdough Sandwich Bread: