Artisan Sourdough Made Simple

If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth. You can also try the float test, a helpful trick I learned from Chad Robertson’s Tartine Bread. Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use. Your starter ca

The technical term for this first rest is “autolyze.” A true autolyze does not contain salt or yeast, as some bakers believe that these ingredients prohibit gluten development. From an everyday perspective, my all-in-one-bowl method works just fine. However, it’s technically a hybrid autolyze, which is worth noting for comparison when you encounter

In my experience, the second rise is based on the length of the bulk rise. Using our earlier benchmark, at room temperature, the second rise can take anywhere from 30 minutes to 1 hour for round and oval-shaped loaves. If you’re making sandwich bread, it can take 1 to 2 hours, or until the dough rises above the rim of the pan. So, the bottom line?

when refrigerated, but at a slower pace, due to the colder temperature. This technique can buy you up to 8 hours of time or more, depending on the strength of the dough. It also deepens the flavor, and some bakers argue that it promotes bigger holes in the crumb.

The bulk rise, otherwise known as the first rise or bulk fermentation, is when most of the gluten development takes place. “Gluten” refers to the protein strands found in wheat, essential for overall structure and height. Rush the bulk rise, and you’ll end up with a brick so flat the squirrels won’t even touch it.

MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp to

These flours are typically more “thirsty” and require additional water when mixing.

Feeding Your Starter As you’ve done in the previous section, begin by removing and discarding about half of your starter. Replenish what’s left in the jar with fresh flour and water. Cover loosely, and let it rise at room temperature until bubbly and double in size.

SHAPE: In the morning, coax the dough onto a lightly floured work surface. To shape it into a round, start at the top and fold the dough over 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 (20-