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
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).