Everyday Loaves - Whole Wheat Artisan 

Using 100% hydration starter (1:1:1) and following the original recipe closely. (Artisan Sourdough made Simple)

~129 oz
Mix:
7 oz starter
52 oz water
30 oz all-purpose white flour
40 oz whole wheat bread flour
2 T salt
Be sure to mix starter and let it rise, usually overnight, just before mixing in the morning. Starter should be very very bubbly.

~64 oz
Mix:
3.5 oz starter
26 oz water
15 oz all-purpose white flour
20 oz whole wheat bread flour
1 T salt
Mix and rest until it begins to clean the bowl and form a shaggy ball.

Rest 30-60 min, can knead lightly in this timeframe.

Knead just until it forms a smooth ball and begins to tighten and thoroughly cleans the bowl.

Can stretch and fold instead of using the mixer until it makes a fairly strong ball. This is a really reliable method!

Bulk rise:
8-10 hours at 70*
4 hours at 'proof' in oven
Lightly olive oil the rising jar - dough comes out beautifully and stays moist.

Use floured surface to form into loaves for french bread pans or rounds to bake on the stone:
Two 32 oz each
Three 21 oz each

Make a ball, rest 5-10 min, tighten the loaf.

Rise 30-60 minutes just until puffy. If making rounds, flour the ball, flour pasta bowl and cover with damp towel.

Bake at convection roast 425* 20-30 minutes depends on shape of loaf. Bake to 190*-200* internal temperature.

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