As requested here is the artisan sourdough bread recipe I use. I have combined this recipe with the Ken Forkish no need process found here. There are 11 videos ranging only a couple of minutes each.
https://www.youtube.com/watch?v=y0owQi_U44c&index=1&list=PLWqTac5vy0cfmXcQgnMAZl6z69kpmUzBI Or this lady shows the whole process in this video. Sorry about friendly.
https://www.youtube.com/watch?v=K-YXBP3HQZYThe real key here is the Dutch oven make sure to preheat in the oven. The Dutch oven works to trap the steam for a great crunchy crust.
Most artisan bread recipes say to bake @ 475 for 30 minutes take the lid off and bake for another 10 to 15. I find with the molasses that temperature is to high. I start off at 475 preheat then turn the dough into the preheated Dutch oven put the lid on close the door wait for the oven temperature to get back up to 475. I then lower the temperature to 440 for the remainder of the bake.
Ingredients (this recipe makes 2 loaves of bread)
•Water: 800 grams at 90 to 95 degrees
•Sourdough Starter: 170 grams (omit if making the instant yeast version)
•Instant Yeast: 2 tsp. (omit if making sourdough leavened version) this version really highlights the seed flavours but love both.
•Rye Flour: 500 grams light or dark
•Bread hard Flour: 500 grams
•Molasses: 90 grams
•Fennel Seed: 16 grams, 2 Tbs.
•Anise Seed: 4 grams, 2 tsp.
•Caraway Seed: 6 grams, 2 tsp.
•Salt: 20 grams