Artisan Sourdough Bread
A classic artisan sourdough loaf with a crisp crust, chewy crumb, and deep tangy flavor. Perfect for toast, sandwiches, or serving warm with butter.
Equipment
- 1 Large mixing bowl
- 1 Bench scraper
- 1 Proofing basket or bowl
- 1 Parchment paper
- 1 Dutch oven
- 1 Bread lame or sharp knife
Ingredients
- 100 g active sourdough starter
- 350 g warm water
- 500 g bread flour
- 10 g fine sea salt
Instructions
Mix the dough
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved. Add the bread flour and salt, then mix until a shaggy dough forms.
Rest the dough
- Cover the bowl and let the dough rest for 30 minutes.
Stretch and folds
- Perform 4 sets of stretch and folds, spaced 30 minutes apart. Cover the dough between each set.
Bulk ferment
- After the final stretch and fold, cover the dough and let it bulk ferment at room temperature for 4 to 6 hours, or until it looks puffy and has increased in size.
Shape the dough
- Turn the dough out onto a lightly floured surface. Shape it into a round loaf and let it rest for 20 minutes. Tighten the shape, then place it seam side up into a floured proofing basket or towel-lined bowl.
Cold proof
- Cover and place the dough in the refrigerator overnight, or for 8 to 12 hours.
Preheat the oven
- The next day, place a Dutch oven in the oven and preheat to 450°F.
Score and bake
- Turn the dough onto parchment paper, score the top with a sharp blade, and carefully transfer it to the hot Dutch oven. Cover and bake for 30 minutes.
Finish baking
- Remove the lid and bake for another 15 minutes, or until the crust is deep golden brown.
Cool before slicing
- Transfer the loaf to a wire rack and let it cool completely before slicing.
Notes
- Your sourdough starter should be active and bubbly before mixing the dough.
- Bulk fermentation time will vary depending on the temperature of your kitchen.
- For best results, let the bread cool fully before cutting to avoid a gummy crumb.