Artisan Sourdough by Casper Andre Lugg

Author:Casper Andre Lugg
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2019-01-13T16:00:00+00:00

INGREDIENTS

FOR THE LEAVEN

3 tablespoons (40 g) mature starter

2 tablespoons (30 g) water at 86˚F

1 tablespoon plus 2 teaspoons (15 g) white bread flour

2 tablespoons plus 1 teaspoon (15 g) fine whole-grain spelt flour

FOR THE BREAD DOUGH

2¼ cups (250 g) fine whole-grain spelt flour

1¾ cups plus 1 tablespoon (250 g) white bread flour

1⅔–2 cups (400–450 g) water at 86˚F

2 teaspoons (10 g) finely ground unrefined sea salt

1 quantity of leaven

1

SET THE LEAVEN

Measure out 3 tablespoons (40 g) starter (which has been at room temperature for 6–24 hours since the last feeding), 2 tablespoons (30 g) water, 1 tablespoon plus 2 teaspoons (15 g) white bread flour, and 2 tablespoons plus 1 teaspoon (15 g) fine whole-grain spelt flour. Mix well, cover the bowl, and let the newly mixed leaven mature for 2–4 hours. Put the starter back into the refrigerator.

2

MIX FLOUR, WATER, AND LEAVEN (AUTOLYSIS)

Pour 1⅔–2 cups (400–450 g) water into the bowl with the leaven. Dissolve the leaven in the water with your fingers. Add the specified amount of flour. Use your hands to make sure everything is well mixed together. Gather the dough by scraping down the excess from the edges with a spatula. Cover the bowl and let it sit for 1 hour (set the timer). Then follow the Basic Bread Recipe from step 3.

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