In the winter, the rise time will take longer. In summer, a hot kitchen will mean that the rise time is shorter. Keep in mind that making sourdough bread is affected by the temperature. Use the example timeline to plan your schedule for baking this artisan honey sourdough bread recipe. The bread will not rise as much in the oven, but will probably still taste good.īaking Time Schedule for Artisan Honey Sourdough Bread Unfortunately, you can not go back and correct that stage, but it can still be baked. If the dough springs back quickly, it is probably under-proofed and it needs to proof longer.ĭough that does not spring back at all, is over proofed. Carefully poke the dough with flour on your finger, about half an inch deep.ĭough that is properly proofed will very slowly spring back, and leave a small indention in the dough, meaning that this is a good sign the dough has risen enough. If in doubt that the sourdough is ready, do the poke test. The dough should be springy, and almost doubled. Re-cover the bowl each time, leaving on the kitchen counter.Īfter the last stretch and fold technique, cover the bowl with a damp linen towel and leave on the counter to ferment overnight, for eight to ten hours.Īt the end of fermentation period, the dough should have bubbles on the surface, and be slightly domed on the edges of the bowl. Perform the stretch and fold technique another three to four times, over the next three to four hours. Do this about 20 times at the most until it is a smooth ball.Ĭover the bowl and leave on the kitchen counter.
Turn the bowl a one-quarter of the way and repeat the process and until you have come full circle. Grab a portion of the dough from one side of the bowl, lift it up and fold it over the dough to the other side of the bowl.
Stretch and Fold the DoughĪfter one hour, dip your fingers in water (to prevent dough from sticking), and begin the stretch and fold technique. Cover with a damp linen cloth and leave on the kitchen counter for one hour. You should not be able to feel any granules of salt once it has been incorporated into the dough. Using your hands, mix the dough together thoroughly and be sure to incorporate the salt into the dough. Measure and add 100g sourdough starter, 25g honey and 10g salt. It also helps the dough become more stretchy, making the dough easier to work with and produces a softer, taller crust. This step, called autolyse, is a process in bread making which allows the flour to completely become hydrated in water. Cover with a damp linen towel and let rest for thirty minutes to one hour. Mix dough together with your hands, dough will be sticky. Using a digital kitchen scale, measure 475g of flour and 300g of water into a large mixing bowl. If it sinks, your starter should be fed again, or left a bit longer to activate. If it floats to the top it’s ready to use. Drop a small amount of starter, about 1 tsp, into a glass of water. If you are still not sure if the starter is ready to be used, do a float test. This helps to see when the starter has doubled in volume and is therefore ready to be used.
For example, feed 100 grams sourdough starter, 100 grams water, 100 grams all purpose organic flour.Ĭover the starter, and allow to double in volume after feeding.Ī quick tip: every time the starter is fed, place a rubber band around the jar it is in to mark its height. I feed a 1:1:1 ratio for my artisan sourdough bread recipe. Remove sourdough starter from fridge, bring to room temperature and feed.