Who doesn\’t love a good sourdough bread? I, myself am a huge fan and envy those bakers that just get it right time after time. It is a process, a love, that takes time and patience. This recipe is sharing Schuyler\’s love for sourdough bread that he gets to enjoy regularly when at my ex-husband\’s house at King\’s Farm in Sunapee, New Hampshire. The recipe directions here are straight from Mario – an expert (in my opinion) at this age old art. He still does a few private chef gigs on top of his consulting business to stay in the art of being a chef – something he truly loves! Since his direction didn\’t include ingredients (I am sure he does it all by \”feel\”) – I am linking to the King Arthur recipe I found to help guide me a little better. So – if you are so inclined to try…. let me know, I hope to be in the sourdough workshop of my own kitchen this weekend!
Tips from the Sourdough Master – Mario Capozzoli
- Start with KA European or French flour. It already has small amounts of ascorbic acid in it.
- Mix a tablespoon of rapid rise yeast (fresh) in like warm to cool water. Let it foam. More on the cool side. I use around 2 cups of water.
- Then add a cup of the KA flour. Mix. Let it sit for three hours with the windows open. Don’t cover it.
- Then re mix. Adding more European flour. Still moist.
- Rest 3-5 hours or overnight to begin the flavoring. Cover. It will rise.
- Then add salt. Sea salt. Maybe a couple tablespoons of vital wheat gluten if you need more structure.
For Schuyler’s bread, I add two tablespoons of potato flour to make the crumb tighter. He doesn’t like big holes.
Knead. Rest. Knead. Rest.
Then for the final rest, I place it in the bakers basket your mom gave me for Christmas. It’s the best!!! (Yes, gramma Jan is always part of Schuyler’s bread!)
- Oven with a stone on 450F. Spray bottle with water.
- Use your peel to place the loaf on the baking stone. Spray the top so it glistens.
- Bake. Adjusting heat so your crust doesn’t get too burnt.
- Insta read thermometer: 175F or until it comes out clean.
- Rest before cutting. Or you’ll ruin it.
The vitamin C in the bread flour is good. Because it feeds the yeast and makes it stronger.
If over fed, the yeast will become lazy like a human.
It’s Alive. Let it work a bit.
Dig your hands in. Feel it.
And fresh, hot out of the oven — it\’s amazing! Enjoy!