🍞 Classic Artisan Sourdough Bread
🕒 Time: 24–48 hours (mostly resting/proofing)
🍽️ Yield: 1 large loaf
🌾 Ingredients:
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500g (about 3 1/3 cups) bread flour (or a mix of bread + whole wheat flour)
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350g (1 1/2 cups) water (room temp)
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100g (about 1/2 cup) active sourdough starter (fed and bubbly)
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10g (about 2 tsp) salt
🔪 Instructions:
1. Mix the Dough (Day 1 – Morning):
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In a large bowl, mix flour and water until no dry flour remains (this is called the autolyse).
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Let rest for 30–45 minutes.
2. Add Starter & Salt:
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Add the sourdough starter and salt.
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Mix well by hand or with a dough hook until fully incorporated (a shaggy dough is okay).
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Cover and let rest for 30 minutes.
3. Stretch & Folds (Bulk Fermentation):
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Over the next 4–6 hours, perform 3–4 sets of stretch and folds every 30–45 minutes:
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Grab one side of the dough, stretch it up, and fold it over itself.
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Rotate the bowl and repeat on all sides.
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Let the dough rest, covered, between sets.
4. Bulk Rise:
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After stretch and folds, let the dough rise at room temp until about doubled in size (total bulk time: 6–8 hours depending on temp).
5. Shape & Cold Proof (Evening):
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Lightly flour your surface and shape the dough into a tight ball.
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Place into a floured proofing basket or bowl lined with a towel.
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Cover and place in the fridge overnight (8–16 hours). This improves flavor and makes it easier to score.
🔥 6. Bake the Bread (Day 2 – Morning):
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Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
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Remove dough from the fridge and gently invert onto parchment paper.
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Score the top with a sharp knife or lame.
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Carefully place into hot Dutch oven. Cover with lid.
Bake:
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20 minutes with the lid on (steam helps crust form)
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20–25 minutes uncovered until deep golden brown
Let cool at least 1 hour before slicing—this helps finish the baking process inside.
🧠 Tips for Success:
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Use a digital scale for accuracy (essential for sourdough).
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Temperature is key—warmer kitchens = faster fermentation.
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If your starter isn’t bubbly and doubling in volume, feed it and wait before using.
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Don’t skip the cold proof—it’s a game changer for flavor and shape.
Would you like a whole wheat version, a no-knead shortcut, or help with starter care?