Shopping / Equipment List

Naturally Leavened Sourdough Bread


Ingredients

* starred items are recommended but not essential

Ingredient Notes
Deirdre has specified widely available King Arthur flours so all students have the same materials to work with. She will extensively discuss other flour options during class.

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For the Leaven:
* * Note: the leaven amounts listed below have changed since we first posted the class!
50g sourdough starter (the starter you'll have fed the night before class and left at room temp overnight)
50g King Arthur Unbleached Bread Flour
50g water (78-80ºF)
For the Dough
100g Leaven (see above; made Saturday morning by 8 a.m., before class)
375g water (78-82ºF)
375g (13.2 oz) King Arthur Unbleached Bread Flour (12.7% protein), organic or regular, plus extra for dusting
125g (4.4 oz) King Arthur Whole Wheat Flour (13.8-14% protein)
10g Sea salt or Kosher salt
1 to 2 Tbsp rice flour, for dusting
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Equipment

* starred items are recommended but not essential

Kitchen scale, or measuring cups and spoons
Bowl scraper or firm rubber spatula
* Bench scraper
1 banetton, bowl or small colander, 8-9 inches wide at the top and 4-5 inches high
2 or 3 non-shedding (not terry cloth) kitchen towels
1 large bowl
Small water glass or jar
* A teaspoon (not a measuring spoon)
Deli container or Mason jar, for storing starter
Lame or very sharp small knife
Cloche, Dutch oven with lid, or cast iron pans, for baking bread
Oven mitts

Pre-Class Prep

Pre-Class Notes
For pre-class activities on Friday and Saturday, be sure to follow *only* the instructions in the Tartine Style Bread Prep handout. Other class handouts contain slightly different information—we'll explain why during class.

Identify a warm spot (about 75-80ºF) where you can proof your bread
Email jen@civickitchensf.com with any class prep questions - Deirdre and I will be available to answer!
Friday
Follow the instructions in the Tartine Style Bread Prep handout (sent to you via email on May 9, and available to print from the class Reminder email) to feed your starter on Friday morning and evening. Leave the fed starter at room temp, covered, overnight.
Saturday
Do a float test and make your leaven by 8 a.m. Pacific time, per the instructions in the Tartine Style Bread Prep handout. Leave the leaven at warm room temp until class starts.