Patrick's Master Sourdough Recipe

 

Ingredients

• Better Batter Flour (choose one)
  • 1lb or 454 g Bread Flour
  • 1lb or 454g Artisan Blend (more whole grain taste texture
  • 520g. Original Blend
  • 454g Gluten Free Pizza Crust Mix (1 lb or bulk bag.
• 200g to 250 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.
• 250g Activated Starter at room temperature (highly activated, freshly fed (I feed mine with better batter bread flour or original blend.)
• 35 to 56g sugar 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.

Proofing (Refrigerator or Countertop):

• Refrigerator Proofing:
  • Place loaf into refrigerator and cold proof overnight 8 -18 hours. This will develop more sourdough flour.
  • 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.

• Countertop Proofing:
  • Proof dough for 3 to 6 hours in a warm place until it is doubled in size. Or until top the proof baked
    

 

After Proofing (for Refrigerator & Countertop)
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.

Placing Dough. Onto a work surface sprinkle, a little flour. Carefully turn the dough upside down onto the surface. Score the loaf with a serrated knife or razor/lame.

Baking: (stone/steel/cookie sheet or Dutch oven)

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.
• Allow to cool completely before cutting (could be 3-4 hours).