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Everyday Loaves - White Artisan Using 100% hydration starter (1:1:1) and following the original recipe closely. (Artisan Sourdough made Simple) ~120 oz
Mix: 7 oz starter 50 oz water 70 oz white flour 2 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. Bulk rise: 8-12 hours at 67* (overnight) 6-8 hours at 70* 4-6 hours on proof in oven Form into loaves for french bread pans or rounds to bake on the stone: Four 30 oz each Six 20 oz each Make a ball, rest 5-10 min, tighten the loaf. If making rounds, flour the ball, flour pasta bowl and cover with damp towel. If making french loaves, use parchment on pans. Cover with damp towel. Rise 30-60 minutes just until puffy. Bake at convection roast 425* 30-45 minutes. Bake to 200* internal temperature. Be sure to mix starter and let it rise, just before using it. Starter should be very very bubbly.
~60 oz Mix: 3.5 oz starter 25 oz water 35 oz white 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. Bulk rise: 8-12 hours at 67* (overnight) 6-8 hours at 70* 4-6 hours on proof in oven Form into loaves for french bread pans or rounds to bake on the stone: Two 30 oz each Three 20 oz each Make a ball, rest 5-10 min, tighten the loaf. If making rounds, flour the ball, flour pasta bowl and cover with damp towel. If making french loaves, use parchment on pans. Cover with damp towel. Rise 30-60 minutes just until puffy. Bake at convection roast 425* 30-45 minutes. Bake to 200* internal temperature.
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