Signature Artisan Loaf Recipes

Signature Artisan Loaf Recipes

For Pain au Levain (French Sourdough) 

4 1/4 cups/19.25 ounces/546 g unbleached bread flour

1/4 cup/1 ounce/28g whole wheat flour 

2 teaspoons/0.24 ounce/13g kosher or sea salt

*1 teaspoon/0.1 ounce/3 g/ instant yeast*

1 1/3 cups/8 ounces/227 g chef levain starter 

1 1/4 cups/10 ounces/284g filtered water (approximately 75-80 ° F)

*Use less yeast if you prefer a more tangy flavor, but allow for additional rising time.

 

Country French Sourdough

 

3 1/2cups/16.25 ounces/461 g unbleached bread flour

1 cup/4 ounces/ 113 g wholewheat flour

2 teaspoons/0.24 ounce/13g kosher or sea salt

*1 teaspoon/0.1 ounce/3 g/ instant yeast*

1 1/3 cups/8 ounces/227 g chef levain starter 

1 1/4 cups and 1 tbsp/10.5 ounces/299g filtered water (approximately 75-80 ° F)

*Use less yeast if you prefer a more tangy flavor, but allow for additional rising time.

 

Light Rye Bread

3 cups/14.25 ounces/404 g unbleached bread flour

1 1/2 cups/6 ounces/170g rye flour

2 teaspoons/0.24 ounce/13g kosher or sea salt

*1 teaspoon/0.1 ounce/3 g/ instant yeast*

1 1/3 cups/8 ounces/227 g chef levain starter 

1 1/4 cups/10 ounces/284g filtered water (approximately 75-80 ° F)

optional:1 tablespoon of caraway seed, 2 tablespoons of light molasses and 1 cup diced onions

*Use less yeast if you prefer a more tangy flavor, but allow for additional rising time.

 

Dark Rye Bread

3 cups/14.25 ounces/404 g unbleached bread flour

1 1/2 cups/6 ounces/170g rye flour

1/4 cup /0.7 ounces/ 25 g  cocoa powder

2 teaspoons/0.24 ounce/13g kosher or sea salt

*1 teaspoon/0.1 ounce/3 g/ instant yeast*

1 1/3 cups/8 ounces/227 g chef levain starter 

1 1/4 cups/10 ounces/284g filtered water (approximately 75-80 ° F)

optional:1 tablespoon of caraway seed, 2 tablespoons of light molasses and 1 cup diced onions

*Use less yeast if you prefer a more tangy flavor, but allow for additional rising time.

 

Multi-Grain Seeded Sourdough Bread

3 1/2 cups/20.25 ounces/574 g unbleached bread flour

1/4 cup rolled oats

1/4 cup cornmeal

1/4 cup sunflower seeds

1/4 cup sesame or pumpkin seeds

2 teaspoons/0.24 ounce/13g kosher or sea salt

*1 teaspoon/0.1 ounce/3 g/ instant yeast*

1 1/3 cups/8 ounces/227 g chef levain starter 

1 1/4 cups/10 ounces/284g filtered water (approximately 75-80 ° F) 

Option: Add 1 cup dried cranberries or raisins in addition to the seeds;

*Use less yeast if you prefer a more tangy flavor, but allow for additional rising time.

Add additional water, as needed, when mixing the dough, to achieve a supple dough- tacky but not sticky. The dough will firm up slightly as it rises and the seeds slowly absorb the water.

 

 

 

METHOD

  1. In a mixing bowl or the bowl of an electric mixer, stir together the flour and the salt. Add the mother starter and water.  Stir with a large metal spoon (or mix on low speed with the dough hook) to bring everything together into a ball, approximately 2 minutes. Increase the speed to medium and continue to mix (or hand knead) for an additional 4 minutes, adjusting the flour or water as needed, to form a smooth, supple dough, tacky but not sticky, with a dough temperature between 75-81 ° F. (If the dough is still very cool, continue mixing on medium speed. The friction from the mixer will gradually raise the temperature by about     2 °F for every minute of mixing)
  2. Sprinkle the counter with a small amount of flour, transfer the dough to the counter, and knead by hand for about 2 to 4 additional minutes, adding in sprinkles of flour if the dough is sticky or slack.  Allow the dough to rest for 5 minutes, and then stretch and fold the dough into a round ball. Lightly oil a clean bowl and transfer the dough into the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. After 30 minutes, stretch and fold the dough and re-form it into a ball and return it to the bowl and cover. Repeat this stretching, folding, and rounding two more times at 30-45 minute intervals.
  3. After the final stretch and fold, ferment the dough in the covered bowl at room temperature for 2 hours.
  4. Rub a teaspoon of vegetable on the work surface to form a 12” oil slick, then gently remove the dough from the bowl and place it into the center of the oil slick. If making two loaves, divide it in half with the Kook metal dough blade, (about 19 ounces/539 g each), or for a full size loaf, round it into a large ball, being careful to degas the dough as little as possible. Gently shape them into the banneton.)
  5. Proof the dough in the Kook bannetons that have been misted lightly with vegetable spray oil and dusted with flour. Lightly mist the exposed part of the dough with spray oil and loosely cover the dough with a shower cap, or with plastic wrap. At this point you can either proof the loaves for 3 to 6 hours at room temperature (or for as long as needed), or retard/chill the shaped dough overnight in the refrigerator. If retarding, remove the dough from the refrigerator the following day 3 to 6 hours before you plan to bake the loaves.

 

BAKING: 

 

  1. Shape the risen dough. Cut out a piece of parchment paper or a silicone sling to fit the inside bottom of the Dutch Baking Oven and set it in. Transfer the shaped dough into the Dutch Oven, cover with the lid and proof at room temperature for approximately 3 to 5 hours, or until it rises to just below the inside of the lid. 
  2. When it is time to bake, preheat the oven to 375 ° F.  Score the dough with a scoring lame. Place the Dutch Oven on the middle shelf of the oven and bake for 20 minutes, then rotate the pan 180 degrees for even baking and continue baking for another 20 minutes. With oven mitts or hot pads, move the Dutch Oven to the top of the kitchen range and use the Kook lid lifter to carefully remove the lid and place it on an heat-proof surface.  Return the pan to the oven and continue baking until the top of the loaf has turned a golden brown. Use a food thermometer to test the interior temperature. It should be at least 190 ° F in the center.  The loaf should be golden-brown all around and sound hollow when thumped on the bottom. If the side walls are still white or ivory colored, return the loaf to the oven directly onto the oven rack and continue baking for another 5 minutes or until the sides and bottom are all golden brown. Cool for at least one hour (2 hours is better) before slicing.

 

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