• 3 cups (13 ounces) all-purpose flour
• 1 teaspoon fine sea salt
• 戮 teaspoon active dry yeast
• 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70掳F)

Instructions:

1. Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal blade. With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds. The dough should reach 80掳F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.)
2. Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using.
3. Preheat the oven to 450掳F.
4. Scrape dough onto a lightly floured work surface. Divide the dough into 3 uniform pieces. Shape the dough into rough balls and let the dough rest, covered for 15 to 20 minutes.
5. Roll out each piece of dough slightly longer than the length of the cavities in the mold.
6. Dust the cavities in the 多乐电竞 Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 陆 times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen.
7. Sift a light layer of flour over the dough if desired. Using a serrated knife, score the surface of the each loaf in three or four places.
8. Cover and place on the center rack of the oven. Bake for 20 to 25 minutes. Carefully remove the lid and continue to bake the baguettes for 10 to 15 more minutes until golden brown and crackling.
9. Cool the bread on a wire rack.

狈辞迟别蝉:听If you are using a baking stone. Thirty minutes before baking, put the oven rack on the second shelf from the bottom of the oven and place a baking stone on the rack. Place a small pan for water on the floor of the oven and preheat it to 450掳F. When the dough has proofed, pour 陆 cup of boiling water into the pan placed on the bottom of your oven to create steam.

Recipe adapted by Priscilla of from 'The Best Bread Ever: Great Homemade Bread Using Your Food Processor Charles Van Over, Broadway Books 1997'

Anyone can make naturally fermented or sourdough bread. The process of making crunchy, tangy sourdough loaves is rewarding, but it requires time, patience, and practice. Many home bakers who love making sourdough bread have a routine; they make sourdough bread every week to keep their starter active and to improve their skills.

To create delicious and beautiful sourdough bread you need to pay attention to a few things.

An Active Starter

You need an active, bubbling sourdough starter. (See recipe and tips from KingArthurBaking.com on page 10-11) This process takes time. It may take anywhere from 7-14 days to build a strong enough starter to raise a loaf of bread.

When you make your dough, your starter must be visibly active with large bubbles. A healthy strong (or ripe) starter will double or triple 6-8 hours after feeding.

Elastic, Springy Dough

The elastic network of proteins in yeast dough traps gases to make dough rise. Because there are fewer yeast organisms in natural starter than in commercial yeast, you must capture all the gas that escapes. To do this, your dough needs to be properly kneaded or folded until it is springy and elastic.

Warm Temperatures

Yeast loves the same temperatures as people do, 70掳F - 80掳F and yeast will be in heaven. In cooler temperatures, the yeast becomes sluggish.

Bread dough will rise very slowly at cool temperatures. At warm temperatures, the yeast becomes very active. And bread dough will rise quickly. Because there are fewer yeast organisms in natural starter, being aware of your room temperature is very important. Unless directed otherwise, keep your dough covered in a warm draft-free place. This will help it rise.

Dough made with natural starter may take twice as long to rise as dough made with prepared yeast. Maintaining steady, warm room temperatures is important when working with sourdough bread dough.

A Gentle Touch

When handling sourdough bread, use a gentle touch. Resist the urge to aggressively punch down your dough or flatten it out before shaping. You need to preserve the gas bubbles in the dough to help it rise during baking.

Steam in the Oven

A burst of steam in the oven helps sourdough bread rise when baked. Your covered 多乐电竞 bread baker traps moisture from the dough and turns it to steam. Properly prepared sourdough will bake into a well risen loaf with a crisp crust in your covered baker.

Sourdough Bread Recipes

Use your favorite sourdough bread recipe in your 多乐电竞 bread baker. Select a recipe

with the amount of flour recommended for your bread baker. Just remember to account for the flour in your starter, which is usually half the amount of starter. In other words, 1/2 cup of starter contains approximately 1/4 cup of flour and 1/4 cup of water. Account for the 1/4 cup of flour in your calculation of how much flour your recipe uses.

Homemade Sourdough Starter

Recipe and tips provided by:

Ingredients:

To begin your starter:

• 1 cup King Arthur Whole Rye (pumpernickel) or Whole Wheat flour
• 1/2 cup cool water

To feed your starter:

• scant 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)

Directions:

Day 1:听Combine the pumpernickel or whole wheat flour with the cool water in a non- reactive container. (If you have only all-purpose flour, you can use it. But it may take an additional day or two to get going.) Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as听听 it grows; we recommend at least 1-quart capacity. Stir everything together thoroughly; make sure there鈥檚 no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70掳F) for 24 hours. See TIPS* for advice about growing starters in a cold house.

Day 2:听You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it鈥檚 cold). Mix well, cover, and let the mixture rest at room temperature for 24 hours.

Day 3:听By the third day, you鈥檒l likely see some activity 鈥� bubbling, a fresh, fruity aroma, and some evidence of expansion. It鈥檚 now time to begin听two feedings daily, as evenly spaced as your schedule allows. For each feeding, stir down the starter and measure out a generous 1/2 cup. Discard any remaining starter. Add a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the reserved starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.

Day 4:听Measure out a generous 1/2 cup of starter and discard any remaining starter. Repeat steps from听Day 3.

Day 5:听Measure out a generous 1/2 cup of starter and discard any remaining starter. Repeat step from听Day 3. By the end of Day 5, the starter should have at least doubled in volume. You鈥檒l see lots of bubbles; there may be some little 鈥渞ivulets鈥� on the surface, full of finer bubbles. Also, the starter should have a tangy aroma 鈥� pleasingly acidic, but not overpowering. If your starter hasn鈥檛 risen much and isn鈥檛 showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary 鈥� as long as it takes to create a vigorous (risen, bubbly) starter. See TIPS*.

Once the starter is ready, give it one last feeding. Measure out a generous 1/2 cup of starter and discard any remaining starter. Feed as usual. Let the starter rest at room temperature for 6-8 hours; it should be active, with bubbles breaking the surface.

Remove however much starter you need for your recipe 鈥� typically no more than about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you鈥檝e made enough for your recipe plus 1/2 cup to keep and feed again.

Transfer the remaining 1/2 cup of starter to its permanent home: a crock, jar, or whatever you鈥檇 like to store it in long-term. Feed this reserved starter with 1 scant cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before covering it. If you鈥檙e storing starter in a screw-top jar, screw the top on loosely rather than airtight.

Store this starter in the refrigerator. Feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.

TIPS*

Why do you need to discard half the starter?听It seems so wasteful... But unless you discard starter at some point, eventually you鈥檒l end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it鈥檚 not fighting with quite so many other little yeast cells to get enough to eat. You don鈥檛 have to actually discard it if you don鈥檛 want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on KingArthurBaking.com using 鈥渄iscard鈥� starter, including pizza crust, pretzels, and waffles, and even chocolate cake. If you鈥檙e still uncomfortable dealing with discard, though, try maintaining a smaller starter: the smaller the starter, the smaller the amount of discard.

Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour. What if all you have is all-purpose flour, no whole wheat? Go ahead and use all-purpose; you may find the starter simply takes a little longer to get going. Also, if you feed your starter on a long-term basis with anything other than the all-purpose flour called for here, it will probably look different (thicker or thinner, a different color) and act differently as well. Not to say you can鈥檛 feed your starter with alternate flours; just that the results may not be what you expect.

Should you use bottled water?听Unless your tap water is so heavily treated that you can smell the chemicals, there鈥檚 no need to use bottled water; tap water is fine.

A note about room temperature:听the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68掳F, we suggest finding a smaller, warmer spot to develop your starter. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Your turned-off oven 鈥� with the light turned on 鈥� is also a good choice.

Regarding the duration of everyday feeding, here is some great advice: 鈥淐onditions vary so widely that 7 days can be far too little. I鈥檝e learned the key is to watch for a dramatic and consistent rise in the jar 鈥� at least doubling between 1 and 4 hours after feeding. This could be 7 days or less after you begin, or it could be three weeks (for me it was 12 to 14 days). Bakers may want to watch for this phenomenon, rather than watch the calendar.鈥�

听

/pages/bread-101

3 cups (680g) lukewarm water

8 cups (964g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (18g) salt

1 tablespoon instant yeast

Instructions

Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.

Place the water directly into the bowl or other large container.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.

Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.

Refrigerate overnight, or for up to 7 days.

To bake bread: Scoop out about scant 2 pounds of dough (about 30 oz.). Place on a greased work surface.

Divide the dough into 5 equal pieces and shape each piece of dough into a rough, slightly flattened oval.

Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.

With the seam side down, cup your fingers and gently roll the of dough into an 8" log.

Lightly grease and flour the cavities of the 多乐电竞 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise till very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450掳F.

Slash the baguette three or four times on the diagonal.

Put the lid on and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Starter (poolish)

1/2 cup (113g) water, cool

1/16 teaspoon active dry yeast or instant yeast

1 cup (120g) King Arthur Unbleached All-Purpose Flour

Dough

1 1/2 teaspoons active dry yeast or instant yeast

1 cup + 2 tablespoons (255g) water, lukewarm

all of the starter

3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*

2 teaspoons (12g) salt

Instructions

1. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
2. To make the dough: Mix and knead everything together 鈥� by hand, mixer or bread machine set on the dough cycle 鈥� to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
3. Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
4. Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into five equal pieces.
5. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour.
6. Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough around, and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
7. With the seam side down, cup your fingers and gently roll the dough into a 8" log. Your goal is a 7" baguette, so 8" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
8. Preheat your oven to 450掳.听Lightly grease and flour the cavities of the 多乐电竞 Mini Baguette Baker. Place the logs seam-side down onto the pan. Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68掳F).听
9. Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45掳 angle, make three to five long lengthwise slashes in each baguette.
10. Put the lid on and load the baguettes into the oven.
11. Bake the baguettes for 22-24 minutes, remove the lid and bake for an additional 3-4 minutes or until they're a very deep golden brown. Remove them from the oven and cool them on a rack.

2. Stir in the remaining ingredients, and mix and knead 鈥� by hand, mixer, or bread machine 鈥� until you have a smooth, elastic, slightly sticky dough.

3. Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 90 minutes.

4. Gently deflate the dough, divide it into three equal pieces, and shape each piece into a flat 10" x 4" oval. Fold each oval in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, then fold and seal on the other side.

5. With the seam side down, gently roll each piece of dough into a 13" log. Place the logs seam-side down into the wells of a lightly greased or floured stoneware baguette baker. Cover the baker with the lid, and let the baguettes rise until very puffy, 45 to 60 minutes.

6. Preheat the oven to 400掳F.

7. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water.

8. Return the lid to the baker and bake the baguettes for 20 to 25 minutes. Remove the lid and bake for 5 to 10 minutes longer.

9. Remove the baker from the oven, and turn the baguettes out onto a rack to cool.

10. Yield: three 13 1/2"-baguettes.