Everyday Loaves - Crusty Artisan 

This recipe uses all artisan bread flour which makes it chewy and moist with a heavy crackly crust. This is what you usually associate with a 'sourdough' bread.

~144 oz  - 9 lb dough!
10 oz starter
57 oz warm water

81 oz white artisan bread flour
{15 oz whole wheat bread and 66 oz white is good too}
2.25 oz salt

~This recipe fills the bosch mixer and fills my oven.

~TO ADD CHOCOLATE CHIPS to this recipe you should add 1 oz water per loaf (I don't know exactly why). Then knead in 1 c (6 oz) chocolate chips per loaf just before the bulk rise.
Note: It takes about 2 hours to mix, rest, and knead/stretch/fold.

~96 oz dough
In bosch mixer mix:
6 oz starter
38 oz warm water
until softened well.

Stir in:
54 oz white artisan bread flour (OR a portion whole wheat bread flour)
1.5 oz salt (2 heaping T)
Knead until shaggy.

Cover and let rest 30 minutes.

Optional: Mix in 1 t active dry yeast to lighten the crumb just a little. You can add up to 1 T yeast and it will rise quickly and be quite light inside, but it will not have depth of flavor.

Knead and rest 5-20 min, knead again as many times as you want until the dough is smooth and has some strength. Take out to a damp counter and stretch and fold with bench scraper. Rest 5-20 minutes and fold until dough stands up into a ball and holds a windowpane.

Let rise in 2 gal jar, or TWO 1 gallon jars or very large glass bowl.
WITHOUT commercial yeast:
  *4-8 hours in warmer place
*10-12 hours in cool place
*12 or so hours in fridge (finish on counter, it won't be finished after the 12 hours)

WITH added yeast it is much quicker, just use a jar and watch it.

Before dividing the dough, gently remove from rising jar and gently fold the dough so it is evenly dispersed, top and bottom of rising container. The bottom seems to be softer and more sticky. Use the bench scraper on a lightly floured surface to fold again.

Divide and form into:
4 loaves - 24 oz each
4 loaves - 36 oz each
5 loaves - 29 oz each

*Use parchment on perforated french bread pans.
*Rounds into floured towel covered bowls
*Sandwich type bread pans
*4 loaves into the steeper sided french bread pans which can bake together on the baking stone to really get an extra burst of heat and allow a great oven spring.

Second rise is shorter: 30-60 minutes until it looks puffy.

Flour well and score, bake with steam. Preheat to 500* but bake at convection roast 425* 30 minutes. Finish at lower temp until internal temp is 200*.

*Artisan loaves are wet and you want them to really set their structure and not collapse from their moisture inside. Also they don't keep well on the counter when they are too moist inside. BUT that moisture also makes them taste creamy. So don't dry them out too much by overbaking either.

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