Recipes

Signature Artisan Sourdough

A naturally leavened artisan sourdough made with a blend of Hard Red Sifted Flour, heritage Red Fife Sifted Flour and Khorasan Whole Grain Flour. The combination creates a flavourful everyday loaf with a crisp crust, open crumb and the character of fresh-milled Canadian grains.

YIELD

Makes 1 artisan boule or bâtard, approximately 875 g dough

EQUIPMENT

  • Mixing bowl
  • Dough scraper
  • Digital scale
  • Instant-read thermometer
  • Banneton
  • Lame or sharp blade
  • Dutch oven or baking stone/steel
  • Baking peel
  • Heavy pan for steam, if open baking
  • Cooling rack

TIMING

  • Levain Build: overnight
  • Autolyse: 30-60 minutes
  • Bulk Fermentation: approximately 4-5 hours
  • Preferred Final Proof: overnight retard
  • Same-Day Final Proof: as required
  • Oven Preheat: 45-60 minutes
  • Bake Time: approximately 40 minutes
  • Cooling Time: at least 90 minutes

Fermentation times are approximate and will vary with dough and room temperature.

INGREDIENTS

Levain

  • 16 g ripe sourdough starter
  • 64 g Hard Red Sifted Flour
  • 64 g water

Dough

  • 204 g Hard Red Sifted Flour
  • 123 g Red Fife Sifted Flour
  • 82 g Khorasan Whole Grain Flour
  • 313 g water
  • 144 g ripe levain
  • 10 g fine sea salt

METHOD

Step 1 - Make the Levain

  • Combine the starter, flour and water.
  • Cover and ferment overnight, until active and well risen.

Step 2 - Autolyse

  • Combine the flours and water.
  • Mix until no dry flour remains.
  • Cover and rest for 30-60 minutes.

Step 3 - Mix

  • Add the levain and salt.
  • By hand: Mix and stretch and fold for 5-8 minutes.
  • Stand mixer: Mix 2-3 minutes on low.
  • Mix another 3-5 minutes on medium-low.
  • Stop when the dough has good gluten strength.
  • Aim for a final dough temperature of 23-24°C (73-75°F).

Step 4 - Bulk Ferment

  • Bulk ferment for approximately 4-5 hours, until aerated and noticeably expanded.
  • Give 2-3 sets of folds, as required, during the first half of bulk fermentation.
  • Allow approximately 30 minutes between folds.

Step 5 - Shape & Proof

  • Dust the banneton with a 50:50 mixture of rice flour and wheat flour.
  • Pre-shape the dough into a round and rest for 15-20 minutes.
  • Shape into a boule or bâtard.
  • Place seam-side up in the prepared banneton.
  • For best results, refrigerate overnight immediately after shaping.
  • For a same-day bake, proof on the bench until the dough is light and aerated.

Step 6 - Bake

Dutch Oven

  • Preheat the oven and Dutch oven to 500°F (260°C) for 45-60 minutes.
  • Turn the loaf onto parchment and score.
  • Lower the loaf into the Dutch oven and reduce the oven to 450°F (230°C).
  • Bake covered for 20 minutes.
  • Remove the lid and bake for approximately 20 minutes more.

Baking Stone or Steel

  • Place the stone or steel on the middle rack, or one position lower.
  • Place a heavy pan on the lowest rack.
  • Preheat to 500°F (260°C) for 45-60 minutes.
  • Turn the loaf onto parchment and score.
  • Using a peel, gently slide the loaf onto the stone or steel.
  • Add 8-12 ice cubes to the preheated steam pan.
  • Reduce the oven to 450°F (230°C).
  • Bake for approximately 40 minutes.

Check & Cool

  • Bake until the crust reaches the desired colour.
  • Check for an internal temperature of at least 200°F (93°C).
  • Transfer to a cooling rack.
  • Cool for at least 90 minutes before slicing.

NOTES

  • Adjust the mix-water temperature to achieve a final dough temperature of 23-24°C.
  • Fermentation times are guides; follow the condition of the dough.
  • Red Fife and Khorasan contribute flavour but have more delicate gluten characteristics than modern bread wheat.
  • For a darker, crisper crust, continue baking beyond 200°F/93°C until the desired colour is reached.

SERVING

Allow the loaf to cool before slicing. Serve alongside meals, use for sandwiches, or toast and enjoy simply with butter.

STORAGE

Store cut-side down on a breadboard or in a bread bag for up to 3 days. For longer storage, slice and freeze.