naturally leavened

<p>This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!</p>

A Simple Sourdough Focaccia

all-purpose flour

high-protein bread flour

extra virgin olive oil

water

salt

sourdough starter

Mix (9:00 a.m.)This dough can be mixed by hand or with a stand mixer (like a KitchenAid). To the bowl of a stand mixer fitted with the dough hook attachment, add both the flours, water, salt, and ripe sourdough starter (hold back the olive oil until later in mixing). 

Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes.

Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together.

Transfer your dough to a bulk fermentation container and cover.

Proof (11:15 p.m. to 3:15 p.m.)Liberally oil the inside of a rectangular pan or two 8&#8243; diameter circular baking pans. Gently scrape the dough out of the bulk fermentation directly into the rectangular pan (or onto a work surface, divide in two, and place each in a circular pan).

The dough will proof in the pan for 4 hours. Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan&#8217;s edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it&#8217;s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and let it proof for the remainder of the 4 hours.

About 30 minutes before the end of the 4-hour proof period, preheat your oven to 450°F (230°C) with an empty rack in the bottom third.

Top &amp; Bake (4:15 p.m.)When your oven is preheated, dimple the top of the dough all over with wet fingers. Then, liberally drizzle on olive oil to cover the surface of the dough. Spread on chopped herbs and coarse sea salt. Bake until golden on the top and bottom, about 30 minutes. Let the focaccia cool in the pan, then transfer to a cooling rack. It&#8217;s wonderful straight from the oven, and best the day it&#8217;s baked.

Bulk fermentation (9:15 a.m. to 11:15 a.m.)Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.

Sourdough Cardamom Knots

For the stiff starter(levain)

g mature 100% hydrated starter

g flour (all purpose or bread)

tsp sugar

For the dough

flour flour

above starter (all of it)

sugar

cardamom

room temperature water

room temperature milk

butter

For the paste

softened butter

light brown sugar

Egg wash

Pearl sugar

This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.

My Best Sourdough Recipe

medium-protein bread flour

whole wheat flour

Levain

(9:00 a.m.)In a small container, mix the following and keep at 78°F (25°C) for 5 hours.

Autolyse 

(12:30 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.

(2:00 p.m.)To the mixing bowl holding your dough, add:

Bulk Fermentation

(2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.

Divide and Preshape

(6:15 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.

Shape

(6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place in proofing baskets. Cover the baskets with a reusable plastic bag.

Proof

(7:00 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.

Bake

(Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).

The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. This dough is designed for Ooni pizza ovens, the Gozney Roccbox or indoors on the Baking Steel. When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland.I think of it as an &quot;artisan style&quot; dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days. Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.

Sourdough Pizza Crust

g Sourdough Culture

g Bread Flour

g Water (Room temperature filtered water.)

above)

Flour

g T85 Flour (or whole wheat mix, see video)

Salt

g Olive Oil

Water

Starter

Add 100g water to a 1-quart deli container.

Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.

Add flour to water and culture mixture, stir to all dry flour is absorbed.

Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Make the Starter (6-12 hrs before final dough mix)

Dough

Add &quot;00&quot; Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed

Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.

Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.

Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.

Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).

Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Final Dough Mix (at least 8 hours before baking pizza)

Balling

Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)

Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.

Lightly dust the top of the dough with flour.

Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.)  I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.

Place on half sheet pan or dough tray.  Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.

For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Balling the pizza dough balls

Tempering

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)

ripe levain

(9:00 a.m.)In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.

(12:00 p.m)In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.

(2:00 p.m.)To the mixing bowl holding your dough, add 95g water (holding back any as necessary if the dough is too wet), 17g sea salt, and the ripe levain (from step 1). Transfer your dough to a bulk fermentation container and cover.

(6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. Cover the baskets with a reusable plastic bag.

(7:25 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal them shut. Then, place both baskets into the refrigerator and proof overnight.

(Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.

https://www.youtube.com/watch?v=GkwQR5CnM6Y

My method for shaping bread dough into an oval shape, also called a bâtard.

In this video, I show my approach for shaping a batard when the dough is strong and when the dough is slack (like for high-hydration sourdough bread).

➡️ FULL SHAPING GUIDE
https://www.theperfectloaf.com/guides/shaping-a-batard/

🫙 EQUIPMENT
Bench scraper (bench knife):
https://www.rackmaster.co.uk/product/campbells-dough-knife/
Proofing baskets:
https://shop-sfbi.myshopify.com/collections/all
All my favorite baking tools: 
https://www.theperfectloaf.com/my-bak...


🎥 CHAPTERS
00:00 Intro
01:22 What are slack and strong doughs?
02:16 Equipment
02:45 Intro how to shape slack dough
02:56 Shaping slack dough into a batard
05:49 Intro how to shape strong dough
06:44 Shaping strong dough into a batard

#sourdough #baking #bread

The best way to shape a bâtard (bread dough)

A delicious loaf of sourdough bread with 50% whole grains. This bread is airy, light in hand, and it has a deep, complex flavor profile from the assertive wheat and fermentation flavor.

Fifty-Fifty Whole Wheat Sourdough Bread

medium protein bread flour (or all-purpose flour)

high protein flour (bread flour)

(12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.

(1:30 p.m)In a medium mixing bowl, add the 453g whole wheat flour, 214g medium-protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.

(3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it&#8217;s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.

(3:40 p.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.

(7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.

(7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.

(7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.

(The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!

Mix (9:00 a.m.)This dough can be mixed by hand or with a stand mixer (like a KitchenAid). To the bowl of a stand mixer fitted with the dough hook attachment, add both the flours, water, salt, and ripe sourdough starter (hold back the olive oil until later in mixing). Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes.Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together. Transfer your dough to a bulk fermentation container and cover.

Proof (11:15 a.m. to 3:15 p.m.)Liberally oil the inside of a 9&#215;13&#8243; rectangular pan or two 10&#8243; diameter circular baking pans. Gently scrape the dough out of the bulk fermentation directly into the rectangular pan (or onto a work surface, divide in two, and place each in a circular pan).The dough will proof in the pan for 4 hours. Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan&#8217;s edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it&#8217;s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and let it proof for the remainder of the 4 hours. About 30 minutes before the end of the 4-hour proof period, preheat your oven to 450°F (230°C) with an empty rack in the bottom third.

Top &amp; Bake (3:15 p.m.)When your oven is preheated, dimple the top of the dough all over with wet fingers. Then, liberally drizzle on olive oil to cover the surface of the dough. Spread on chopped herbs and coarse sea salt. Bake until golden on the top and bottom, about 30 minutes. Let the focaccia cool in the pan, then transfer to a cooling rack. It&#8217;s wonderful straight from the oven, and best the day it&#8217;s baked.

This recipe replaces water with marinara sauce for a rich and flavorful focaccia bread. Inspired by margherita pizza this focaccia is topped with more marinara sauce, mozzarella cheese and fresh basil.

Margherita Pizza Sourdough Focaccia

marinara sauce (1 ¾ cups)

garlic salt (1 ½ teaspoon)

sourdough starter, active and bubbly (½ cup + 2 Tablespoons)

bread flour (3 ⅔ cups)

garlic oil

marinara sauce (¼ cup)

mozzarella cheese (1 cup)

basil leaves

Mix together 400 grams of marinara sauce, sourdough starter, and garlic salt, creating a milky consistency.400 grams marinara sauce, 150 grams sourdough starter, active and bubbly, 10 grams garlic salt

Add in bread flour and mix with a dough whisk or by hand until a shaggy dough is formed and the flour is incorporated. Cover the dough and let it sit at room temperature, ideally in the 77-85F range.500 grams bread flour

About an hour later, perform a set of stretch and folds by lifting the dough up and then bring the dough on top of itself. Repeat this motion 3 more times rotating the bowl 90 degrees each time. This is one set.

Let the dough rise until it has doubled in size. Typically from the time it is made to when it is ready it takes about 6 hours.

Spray a 9x13&quot; pan with non-stick spray and then add 2 Tablespoons of garlic oil or olive oil to the pan. Dump the dough into the pan and cover. Let the dough rise for another hour or two until puffy and mostly fills the pan. 

Add the additional 2 Tablespoons of olive or garlic oil to the top of the dough. Then add 1/4 cup marinara sauce and 115 grams of mozzarella cheese in chunks. You can always add more or less depending on your preferences. Using the tips of your finger press down into the dough stretching it to fill the pan and dimpling it, creating craters in the dough.60 grams marinara sauce, 115 grams mozzarella cheese

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Top 8 naturally leavened recipes from across the web

The most viewed naturally leavened recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

A Simple Sourdough Focaccia

Sourdough Cardamom Knots

My Best Sourdough Recipe

Sourdough Pizza Crust

My Best Sourdough Recipe

Fifty-Fifty Whole Wheat Sourdough B...

A Simple Sourdough Focaccia

Margherita Pizza Sourdough Focaccia

The most viewed naturally leavened recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine