January 27, 2025

Patrick's Master Sourdough

Do you miss traditional sourdough? This amazing sourdough has amazing sourdough flavor the texture and taste you miss. And the picture you see this was made with a better better new bread flour, but all of our products can make amazing sourdough.I have learned over the years, moving all over the world that everyone so I was gonna taste differently living in New Hampshire developing this recipe. Everyone's sourdough will have a different taste in texture to it. I have also learned moving to a different place in the United States. If you are not running on good running water, you might want to change your sourdough to filtered water. This might make a whole big difference in your baking, especially for yeast baking with wild yeastThis recipe was created by weights for the best results and out come. ..

Patrick's Master Sourdough

Patrick's Master Sourdough



Ingredients

  • Better Batter Flour (choose one)
    • 560 g Bread Flour
    • 560 g Artisan Blend (more whole grain taste texture
    • 640 g Original Blend
    • 560g Gluten Free Pizza Crust Mix bulk bag no added salt or sugar
  • 300 g 350 g Water, Room temperature at 100 to 110 depending where you live and time year (if you live on a well and don't have good water I recommend using bottled water.
  • 390g Activated Starter at room temperature (highly activated, freshly fed (I feed mine with better batter bread flour or original blend.)
  • 56gsugar or maple sugar (this will depend how sweet you want your bread.
  • 50 olive Oil. optional. if you add the oil, I highly recommend you drop a liquid by 50g.
  • 12g. Sea Salt or table salt

Instruction

Place all of the ingredients into a stand mixer bowl with paddle attachment. Begin stirring on Low to combine for about a minute, then increase to High speed for 6-8 minutes until dough is cohesive & fluffy.

 

Kneading dough. On a floured surface, knead the dough a few times adding only enough flour to keep the dough from sticking to the surface or your hands.

 

Shaping Dough:

  • Shaping Method 1: To get the traditional coiled shape of artisan bread use a brotform dough rising basket. Rub flour all over the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic
  • Shaping Method 2: Place the shaped loaf into a floured bowl and cover with lightly greased plastic wrap.

 

Countertop Proofing:

Proof dough for 6 to 8 hours in a warm place until it is doubled in size. At the point you can make a decision to Place loaf into refrigerator and cold proof overnight 8 -18 hours. This will develop more sourdough flour. Or you can bake the loaf right you counter proof your loaf. But for the best flavor in texture taste and for traditional sourdough, I recommend cold proofing.

Cover. You want to cover the dough with plastic wrap tightly or you can use large Ziploc bags

Next day I recommend taking out the dough 90 minutes before baking to room temperature

Scoring your loaf for Baking


Remove the cover from the dough. Sprinkle parchment paper with a little flour and carefully turn the dough from the form/bowl onto the parchment paper so that the shaped side is now up. Score the loaf with a sharp chef's knife, razor blade, or bread lame.


After proofing, preheat the oven to 475°F. If you are using a pizza stone or baking steel/or an inverted baking sheet preheat it for about 45 mins before baking.



Baking Stone/Steel/Cookie Sheet

Place Loaf onto the hot baking stone/steel or cookie sheet. Be careful not to touch the pan since it is very hot.

 

Throw 4 ice cubes onto stone/steel or cookie sheet, this will create steam.

 

Bake loaf for 25 minutes at 475°F, then reduce temp to 350° for 45 minutes.

 

Dutch Oven:

Remove the preheated Dutch oven and gently place loaf inside, add 3 ice cubes to create steam, and place lid over Dutch oven. Place covered Dutch oven into oven.

 

Bake loaf for 25 minutes at 475°F, then remove lid from Dutch oven and reduce temp to 350° for 45 minutes. The loaf is baked when it reaches an internal temp of 210°. If loaf begins to brown too much, tent with foil.

 

Remove the loaf from the oven and transfer it to a cooling rack.

 

Cooling. Allow to cool completely before cutting (could be 3-4 hours).