Artisan Sourdough Made Simple

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

Consider using a smaller mixing bowl, about 8 inches (20 cm) wide, or rising the dough in a tall, clear container with measuring marks. This way you’ll know exactly how much the dough has grown.

The dough is ready when it puffs up and no longer looks dense. That’s the main sign to look for. It will rise somewhat during this stage, but it does not need to

This quick movement not only incorporates air into the dough to further develop the gluten, it’s also your last chance to adjust the dough. If it’s too sticky, or if you find a few dry bits of flour at the bottom of the bowl, get in there and fix it. Consider it quality control.

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-

Any time you use your starter, don’t forget to replenish the jar with another feed, which is indicated in the recipes as a reminder.

Want soft and fluffy focaccia? Try all-purpose flour. Want bread with a lofty rise? Try bread flour. I like to blend flours to create interesting and unique textures.

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.

Round and oval-shaped loaves baked in covered pots typically follow the same pattern: 20 minutes covered for steam, 30 minutes uncovered for color, and 10 minutes baked directly on the center rack to crisp the crust. The last 10 minutes on