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. Divide dough into two portions.

 

Shaping Dough: For each loaf, choose a shaping method. Repeat with the second loaf. Note you can shape, proof, and bake each loaf separately (so for instance: one tomorrow and one a few days later). This often has a better outcome than trying to bake 2 loaves in a home oven.

• Shaping Method 1: To get the traditional coiled shape of artisan bread use a floured Brotform 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
• Shaping Method 2: Place each shaped loaf into a floured bowl and cover with lightly greased plastic wrap or floured tea towel

 

Countertop Proofing:

Proof loaves for 6 to 8 hours in a warm place until it is doubled in size. At that point you can make a decision to bake right away or place loaves into refrigerator and cold proof overnight 8 -18 hours. This will develop more sourdough flavor.  For the best flavor in texture, taste, and for traditional sourdough, I recommend cold proofing.

If cold proving, cover first!. You want to cover the loaves with plastic wrap tightly, or you can use large Ziploc bags. Next day: I recommend taking out the loaves 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. Allow oven to heat to 475F while you score the loaves. If you are using a pizza stone or baking steel/an inverted baking sheet, or dutch ovens, preheat them for about 45 mins before baking.

If baking right away, remove the plastic wrap or towel, turn loaves out onto floured parchment paper, and continue to scoring step. Allow oven to heat to 475F while you score the loaves. If you are using a pizza stone or baking steel/or an inverted baking sheet preheat it for about 45 mins before baking.

Scoring your loaves for baking: Once the dough has been turned out, it should be rounded or shaped side up.  Score each loaf with a sharp chef's knife, razor blade, or bread lame. Proceed to baking step.

 

Baking 

Stone/Steel/Cookie Sheet: Place Loaves 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 1 loaf inside (if baking 2 loaves at the same time, you'll need to use 2 Dutch ovens), add 3 ice cubes to create steam, and place lid over Dutch ovens. Place covered Dutch ovens into oven. Bake loaves for 25 minutes at 475°F, then remove lid from Dutch ovens and reduce temp to 350° for 45 minutes. The loaves are baked when they reach an internal temp of 210°. If a loaf begins to brown too much, tent with foil.

 

Remove the loaves from the oven and transfer them to a cooling rack.

 

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