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Domed stoneware baker traps steam for artisan crust at home
Bread lame with replaceable blades — score patterns, control oven spring
Classic blend — oregano, basil, thyme, rosemary, marjoram
The sourdough bread bible — technique-focused
Comprehensive bread technique — pre-ferments, shaping, baking
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Domed stoneware baker traps steam for artisan crust at home
Bread lame with replaceable blades — score patterns, control oven spring
Classic blend — oregano, basil, thyme, rosemary, marjoram
The sourdough bread bible — technique-focused
Comprehensive bread technique — pre-ferments, shaping, baking
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SPONGE STARTER (This makes enough for two recipe batches or 6 loaves): Mix all the sponge starter ingredients together using a KitchenAid with dough hook, on medium speed for 1 to 2 minutes until a somewhat elastic and very stiff batter has formed. Scrape the sponge into a plastic container and cover it with a see-thru lid (or plastic wrap). Let the sponge rest about 6 hours at room temperature until it has risen to the point where it just begins to collapse. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge starter is now ready. NOTE: At this point you can refrigerate the starter and it can stay refrigerated for up to 1 month (just bring starter to room temperature before using). TO MAKE THE BREAD: Combine the warm water and yeast in your KitchenAid bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and 1/2 of the sponge starter to the yeast mixture and mix for about 1 minute, breaking up the sponge. The mixture should look milky and slightly foamy. Add the flour and salt and mix to incorporate the flour, scraping the sides of the bowl until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from the dough hook. If the dough is not sticky, add 1 tablespoon of water. Add a Tbsp or so of flour and knead for 2-3 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add too much flour. Turn off the mixer, and using a large dish towel or plastic wrap, cover the bowl while still on the mixer and allow the dough to rest for 15 minutes (autolypse stage). Remove plastic wrap and knead the dough again for 2-3 minutes, until it is stretchy and smooth yet still slightly sticky. Dump the dough onto the counter and shape it into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly wi