Mom’s Best Double Sourdough Artisan Loaves

Be prepared for the week ahead with a loaf of artisan sourdough loaf, and an extra loaf to spare or share!

Simple ingredients and simple steps make sourdough a tried and true staple in our home. From our wooden spoons, bread is a delight. And its not something I want my family to shy away from – I get it, it’s tasty! While we talk about balance in all parts of human life, I also want there to be options for an easy ‘yes’ when it comes to something yummy.

Catch us this week munching on toast, croutons, sandwiches, and more!

Why You’ll Love This Recipe

I found this recipe on the OG Instagram years ago when we were apartment living and newly married. I had started making white, yeasted bread from scratch, which was a great start. But this was the first sourdough recipe I followed.

We love this recipe because we are bread eaters! There’s hardly a day we don’t start with a slice of toast with butter and honey. Therefore, we like having two loaves on hand for our family of four. If we can see that we won’t crack into the second loaf before the end of the week, I will wrap it up and place it in the freezer as back up. Tender sourdough defrost easily in the oven, returning to a soft loaf with a crisp exterior. It also doesn’t hurt to know this bread is good for us!

Why Use Whole Grain Flour?

• More nutrition: using freshly milled, whole grain flour means we are getting all of the vitamins, minerals and protein that wheat has to offer!
• Lower gluten levels: a long fermentation (24-36 hours) breaks down the gluten without giving away much of the rise that makes the loaves fluffy and soft. Lower gluten levels means it is easier to digest for big and little tummies. 
• Depth of flavor: sourdough comes with a true flavor, sometimes nutty, sometimes sweet. It depends on the whole grain flour you include, and also comes from the fermentation process, bringing that tang we all appreciate.

What Equipment Do You Need?

You can get away with very few supplies for making homemade bread but these help greatly: 

1. Scale: for weighing ingredients instead of measuring
2. Banneton: or a small, round or oval basket for holding the bread during the fermentation process. 
3. Tea towel: when well sprinkled heavily with flour, dough ferments without sticking to the banneton

How Can Fermented Sourdough Help You?

There is so much information out there on sourdough benefits for your health, and I can barely skim the surface here. But what I can do is give you the specific things you can Google to learn more about this beneficial baked good and your gut:

• Lowers phytic acid (blocks mineral absorption)
• Lower gluten levels (better immunity, less digestive issues, mood stability)
• No need for additives (no preservatives, additives, colors)

How Can I Use My Sourdough in a Week?

1. Sandwiches, toast, etc. 
2. French Toast: dipping sliced bread in egg on both sides and sprinkling with cinnamon sugar before frying in butter on the range.
3. Bread crumbs: broil or allow bread to become stale naturally and then blitz in a food processor.
4. Croutons: cover cubed bread with olive oil and generously sprinkle with salt, pepper, garlic powder and dried herbs.
5. Sourdough Strata

Ingredients & Directions for the Levain

25g starter + 65g filtered water + 65g flour

• Mix in a clean, wide mouthed mason jar and allow to double (6-8 hours)

For Min’s Double Sourdough Artisan Dough

Ingredients:

725g + 50g water, divided

200g whole grain flour (hard red winter, spelt, kamut, einkorn, etc.)

800g organic all-purpose flour

150g levain

20g sea salt

Directions:

1. Start with 725g water in a large bowl, add the levain and make sure it floats. Mix completely.
2. Add 200g preferred whole grain flour and 300g of all-purpose flour. Then, add the remaining 500g of all purpose flour and mix by hand, making sure there are no dry clumps of lour remaining. Cover and allow to rest for 30 minutes.
3. After 30 mins, add 20g of salt and 50g of water. 
4. With wet hands, stretch and fold, rotating the bowl a quarter turn with each fold. Mix by hand for 1-2 minutes by coil-folding or stretch and folds. Allow to rest for 30 minutes. After each stretch and fold, cover dough with a plate or cloth. (Note: During the second stretch and fold, you can add fillings like herbs, olives, nuts, etc.)
5. Repeat the folding step three more times, for a total of four times over the course of 2 hours. (Note: I have let up to an hour go by between folds without errors!) 
6. After the final stretch and fold, allow the dough to rest for 1 hour.
7. Divide the dough in two and shape the loaves. Dust 2 tea towel lined baskets generously with flour. Shape by folding top to bottom, bottom to top, left to right then flip over and shape into a round. Gather the ball and place seam up into your basket. Repeat for second loaf. Cover and allow to rise for 1 hour.
8. Tuck the loaves into the refrigerator covered with damp towels or inside plastic bags. Allow them to remain in the fridge for 24-36 hours. 
9. Set Dutch ovens in the oven and preheat to 500F. While oven is heating, pull out loaves and allow to come to room temperature. 
10. Score the dough as desired and place on parchment paper.
11. With high heat rated oven mitts, remove pots and slide into the pots. Cover with a lid and return to the oven. Bake for 20 minutes. 
12. Remove the lid, lower the heat to 450F and bake 10-20 minutes longer. 
13. Allow bread to cool slightly before serving.
    1. Note: If you cannot bake both loaves at once, return the oven to 500F before beginning the second loaf.

Read More:

Sourdough Sandwich Bread

How to Plan Sourdough for the Week

Strawberry Jam