PT60M 6 servings 3 cups bread flour or any mix of flour you prefer 1 teaspoon kosher salt 1 cup sourdough starter 1 - 1 1/4 cups filter water

Sourdough Artisan Bread

Sourdough Bread doughWhy Sourdough Yeast?

Do you make your own sourdough artisan bread at home? Well now’s the time to make this delicious artisan bread. The results you’ll get at home will be unbelievable. This bread is billowing with bubbles and chewy with a thick chestnut brown crust. Your local baker may not even be able to replicate this sourdough artisan bread like you.

If you don’t make a sourdough starter it’s not to late to give it a try, it’s easy.  If you don’t want to that’s okay, just make my No-knead basic bread with the same results!

Learn why?

The Phytic acid found in wheat inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach. It is this lack of enzymes which results in digestive difficulties. Ironically, commercially produced whole grain bread, generally perceived as “healthy,” is often the worst thing a person with a wheat intolerance should eat.

The wild yeast lactobacillus in the sourdough leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. These phytic acid molecules bind with other minerals, such as calcium, magnesium, iron and zinc, which make these important nutrients unavailable to us. However the good news is, a long slow fermentation of wheat can reduce phytates by up to 90%.

There is an interesting study that  compares the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid degradation which assessed the repercussions of phytic acid breakdown on phosphorus and magnesium solubility during bread-making, that showed Sourdough fermentation was much more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). The lactic acid bacteria present in sourdough enhanced acidification, which lead  to increased magnesium and phosphorus solubility.

Simply put the phytase enzymes released by the yeasts as the dough acidifies effectively pre-digests the flour, which releases the micronutrients and in turn reduces bloating and digestive discomfort. Another benefit to sourdough is the prebiotic, which helps support the gut microbiome.

Did you gain knowledge? I suggest if you love bread you will take the time to make sourdough starter for your self!

Here is How!

Combine ½ cup flour and ½ cup filtered warm water 90F in a glass or plastic container. Make sure the container can hold about 2 quarts, to avoid overflow.

Stir vigorously to incorporate air; cover with a breathable lid.

Leave in a warm place, 70-85°F, for 12-24 hours. Feeding every 12 hours will increase the rate at which your sourdough starter is multiplying its organisms; feeding every 24 hours will take a bit longer, but may be more sustainable depending on your time commitment.

At the 12 or 24 hour mark you may begin to see some bubbles, indicating that organisms are present. Repeat the feeding with ½ cup warm water and ½ cup flour.

Stir vigorously, cover, and wait another 12-24 hours.

Repeat feedings every 12-24 hours by removing half of the starter before every feeding and discarding it. Feed with ½ cup warm water and ½ cup flour.

After about 5-7 days the sourdough starter should have enough yeasts and bacteria to be used for baking. Test the starter by filling a cup of warm water and taking a tablespoon of the yeast and gently place on top of the water. If it sinks the yeast is not ready to use. If it floats you can use the yeast starter.

How to Create a Thicker Starter

If pancake or waffles are a regular part of the morning meal, it may be helpful to maintain a slightly thicker starter. Feeding a starter 1 cup flour and 6 tablespoons water, or 75% hydration, is a good place to start. From there, determine if more or less water at a feeding is desirable.

Keep in mind that most recipes are developed with a 100% hydration sourdough starter, and so any deviation from that, especially for those recipes that are not using a sourdough starter, they may produce a different final product.

Gluten Free Sourdough Starter you can find the recipe on Jovial Foods.

 

sourdough artisan bread

sourdough artisan bread

3 cups bread flour, or any mix you prefer

1 teaspoon kosher salt

1/2 to 1 cup sourdough starter

1 to 1  1/4 cups filter water

Add a bit more water if you see dry flour. It should be shaggy and wet like the picture above.

 

Measure the flour in a large bowl. Add the salt and mix. Make a well in the middle of the flour, add the water and sourdough starter. Mix with a spatula or dough whisk until all the flour has been absorbed.  The dough should be wet, but not too wet. It should be able to hold a loose ball shape.

Cover with plastic wrap and allow to rest overnight. The next morning take a spatula and scrap and fold the dough over on itself. Cover with plastic and allow to sit for 30 minutes.

After the first rise is complete, generously dust a work surface with flour.  Use a scraper or rubber spatula to remove the dough onto the floured surface.  Lift the dough edges in towards the center of the bottom of the dough.  Nudge and tuck in the edges of the dough to make a round.

Place the dough round on a dusted parchment paper with flour, cornmeal or wheat bran.  Allow to rise 1 to 2 hours.  Doubling in size check with a gentle poke of your finger, it should hold the impression.  If it springs back let it rise another 15 minutes and check.

Preheat your oven to 475-degree.  Half an hour before the second rise is finished place a 4 1/2 quart dutch oven on the center rack.  I recommend using cast iron, it will give you the coveted crust you desire.

Be very careful removing the pan from the oven, remove the cover.  Unfold the tea towel with the dough quickly, and gently invert it into the pot.  Cover the pot and bake in the oven for 30 minutes.

Remove the lid and continue baking for an additional 20-30 minutes or until internal temperature reaches 200 degrees, and the bread is a chestnut color.  Use a spatula carefully removing the bread from the pot. Place on a rack for cooling, you will hear cracking sounds coming from the bread.