Re-create fresh artisan sourdough bread to rival your local bakery–at home!
Set to the lowest speed and slowly add 2 3/4 cups plus 2 tablespoons warm water.
Remove the mixing bowl cover and turn the mixer on low.
Transfer the dough to a 10- to-12-quart plastic food-storage container.
Turn the container a quarter turn and repeat the fold.
Repeat two more times for a total of 4 folds.
Cover and let stand for 30 minutes.
Cover and let stand until doubled in size, 6 to 12 hours.
Liberally flour the inside of two medium bowls or proofing baskets.
Turn the dough out onto a floured surface, sprinkle flour on top and split it in half.
With floured hands, roll each half into a ball.
Place the dough balls into the prepared bowls or baskets.
Cover with a clean kitchen towel and let rise until the dough is puffy, 2 to 4 hours.
To test, press gently with a floured finger.
If it doesn’t spring back, it is ready to bake.
Carefully remove the pot from the oven and remove the lid.
With floured hands, pick up the dough and carefully place the loaf inside the pot.
Replace the lid and transfer to the oven.
(Place the second loaf in the refrigerator while the first one bakes.)
Bake for 30 minutes, remove the lid and continue baking until browned, about 15 minutes.
Remove the loaf from the oven and carefully transfer the bread to a wire rack.
Let cool for at least 30 minutes before cutting.
Repeat Steps 7-9 for the second loaf.
Flour can settle and cause inaccurate volume measurements.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
