Sourdough Artisan Bread

Sourdough Artisan Bread

By Lynette Robinson

Sourdough Artisan Bread

In January 2015 I attended the LDS Holistic Health Fair in Logan Utah and one of the presentations was by a couple of darling ladies whose names escape me now but they introduced me to the delightful practice of probiotics in drink and baking. 

I knew that regular bread was difficult for me to digest however, they explained that by letting a natural yeast dough “sponge” for at least 7 hours, much of the phytic acid and gluten would be rendered more digestible.  I love bread and had either missed it terribly or had miserable gastric upset when I succumbed to the temptation. 

Live Yeast Start is important.

I obtained my start and began my journey.  Although I don’t eat a lot of any kind of bread, I find that when made with my sourdough start AND sponged for the appropriate time period is much more digestible and leads to less distress for me.

The first recipe I tried is this simple sourdough bread from Kris Ewert .

Sourdough Artisan Bread (Makes about 1 loaf)

This method creates a nice chewy artisan type crust

3 c. flour (may be white, whole wheat, kamut, spelt, 

amaranth, or a combo.

I use my Kitchenaid Mixer

Avoid flours with bromate which is a toxic bleaching agent.

1-1   ¼ c water (may need less if your starter is wetter)

¾ to 1 c. active sourdough starter

1-2   TBS Maple Syrup or Molasses.  

 (More or less depending upon how sweet you want your bread or you can eliminate it altogether. )  I use a little more for sweeter flavor.

1 ½ tsp/ sea salt or Himalayan salt

Use a dough hook, large wooden spoon, large kitchen mixer and/or your hands to knead until dough is well blended and not too wet.  You should be able to give the dough a big strong fingered squeeze and not have it stick to your hand but still be a little moist.  Dough will become a little more moist as it sponges.

Let dough "sponge" for at least 8 hours

Cover with plastic wrap or wet dish towel and let rise about 8 hours.  This doesn’t need lots of babysitting.  Just send it thankful thoughts as  you walk by to encourage the work of this productive micro life as it breaks down the gluten and eliminates phytic acid from your bread.  The easiest thing to do is put it together at night and let it go to work while you sleep, or in the morning before work.  The longer it cultures the more the gluten is broken down.  My house is quite cool at night so if it is not sufficiently risen I sometimes put it in my oven with the light on.  NO HEAT!

When the dough has doubled in size, dump it onto an oiled counter, (olive, hemp, avocado but not any form of vegetable oil)  Knead, stretch and fold again a few times then shape into a round loaf.  Place on parchment paper large enough that you can pick up the dough ball by the edges of the paper.  Put the dough on parchment paper back into the bowl, smooth side up.  Let rise for another 2-4 hours or until doubled in size.  (This happens quickly or slowly depending upon room temp)

About 40 minutes before your bread is ready to bake, place an enameled, 8-10 inch, deep dish cast iron Dutch oven into your cold oven and turn heat to   Set the time for 40 minutes.  This thoroughly heats the cast iron pot and lid creating an artisan oven effect.  You can use almost any ceramic, oven type lidded pot.  (I use my cast iron Dutch oven)

Ceramic Coated Dutch Oven with Lid

450 degrees.

Just before you transfer your bread into the Dutch oven, make about a ¼ inch slice across the top of your loaf.  This prevents your loaf from breaking along the edges as it bakes but rather gives a nice puffy artisan crack across the top.

At the 40 minute mark, transfer your bread dough, parchment paper and all into the hot pot by holding the edges of the paper.

If you like chewy crust, before you transfer the bread and parchment paper, put about 1/4 cup water in the hot Dutch oven.  Replace the lid quickly to capture the resulting steam.  Wait a few seconds and then remove the lid and transfer the sourdough cradled on the parchment into the steamy pot.  Quickly replace the lid.

Sourdough Artisan Bread

Bake for 12-15 minutes with the lid on.  Remove the lid and continue baking for another 12-13 minutes until golden brown.  Remove to a wire rack and cool at least 30 minutes before cutting.

After you master this wonderful bread, play around with it by adding garlic, onion, rosemary, etc. and less sweetener for a more earthy bread, or raisins, nuts, cinnamon, etc. with a tad more sweetener for a more festive bread.  Remember that if you add flax, chia or other yummy grains, pre-soak them and then add at the very beginning with the starter, water.  Let the added grains/seeds soak for a few minutes before adding the flour.  Most of all, HAVE FUN and be thankful for these microorganisms.

I look forward to hearing how yours turns out and if you need a start, I have one for you.  My sister, Brenda Mouritsen, said it's the best start she has ever tasted.