Instruction

Mixing:

• By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture become very stretchy and knead like a regular dough.
• Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 4 minute and become very stretchy and knead like a regular dough

Kneading dough. On a light flour 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 floured Brot form dough rising basket. Rub flour all over the basket. Place each shaped loaf (smooth side down) into a floured basket and cover with lightly greased plastic wrap or floured tea towel 7 inch or 8-inch round
• Shaping Method 2: Place each shaped loaf into a floured an 8" bowl, casserole dish, and cover with lightly greased plastic wrap or floured tea towel

 

1st Proof loaf for 6 to 10 hours in a warm place until it is doubled in size. This could take up 18 hours depending where you live colder environment could take longer. You need to do this step before proceeding to your next step - do not skip it!

Cold Proof (2nd proof) or Bake loaf At that point in the recipe, we strongly recommend you always second cold proof at 8-18 hours total, for the best sourdough flavor and texture. However if you really want to rush, you can go ahead and bake right away. If you want cold proof cover first! You want to cover the loaf with plastic wrap tightly, or you can use large Ziploc bags. Next day: I recommend taking out the loaf 3-4 hours before baking to reach room temperature.

Remove the plastic wrap or towel, turn loaves out onto floured parchment paper, and continue to scoring step.

Baking/scoring
Preheat oven to 450 degrees with a baking sheet or baking steel or stone inside the oven for 45 mins before you want bake

Bake & Cool. Take baking sheet out of the oven. Gently remove the dough from the bowl or proofing basket and place onto the hot baking sheet or baking stone or steel

Slash. Use a sharp knife to slash the surface of the dough about ½ inch deep. Or score side loaf **Professional Tip: spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust.

Bake at 450 for 5 minutes. Then reduce the temperature to 375 F and bake for another 45 to 60 minutes, or until golden brown. And internal temperature of 210°.

Turn the loaf onto a rack and allow to cool completely (1–2 hours) before slicing or serving. Store tightly covered.

Using a Dutch oven
Preheat the oven to 450 degrees F Grease a Dutch oven with cooking spray. Heat oven for a good 45 minutes with the oven preheating you want it screaming hot. 5 to 6 qt Dutch oven

Slice a very shallow "X" into the top of dough with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
Add two ice cubes or spray heavily with water with a spray bottle

Bake in the preheated oven for 45 minutes. Then Reduce temperature to 375 degrees F and. Remove the lid and continue baking until loaf is deep golden, 20 to 25 minutes. internal temperature of 205 to210