Artisan Sourdough Bread
This Artisan Sourdough Bread Recipe simplifies the process of crafting the perfect loaf while infusing love into each step. Experience the joy of baking with a warm, crusty masterpiece that's perfect for any gathering.
Ingredients
Dough Ingredients
- 360 grams water
- 113 grams peaked sourdough starter Ensure it's active and bubbly.
- 10 grams kosher salt
- 30 grams whole wheat flour
- 450 grams white bread flour
Additional Ingredients for Adjustments
- 1.5 cups water (you may need up to an extra 1/4 cup) Use as necessary for dough hydration.
- 0.5 cups peaked sourdough starter
- 1.5 teaspoons kosher salt
- 0.25 cups whole wheat flour
- 3.75 cups white bread flour
Instructions
Preparation
- Mix the water and peaked sourdough starter in a large mixing bowl.
- Stir in the flours and salt until fully combined; a shaggy dough will form.
- Cover with a cloth and let it rest for 30 minutes.
Stretch and Fold
- Perform your first set of stretch and folds by pulling and folding the dough back into itself every 30 minutes for a total of four sets.
Bulk Fermentation
- Cover the dough and let it rise until it has puffed up about 75%, approximately five hours.
Shaping
- Turn the dough out onto a floured surface and shape it into a batard or boule.
- Place the loaf into a floured banneton, creating tension by stitching if desired.
- Cover and place in the fridge to rest overnight.
Baking
- Preheat the oven to 475°F and place the Dutch oven inside.
- Score the top of the dough to allow steam to escape.
- Lower the dough into the hot pot with parchment, cover, and bake for 30 minutes.
- Lower the temperature to 425°F, remove the lid, and bake for an additional 30 minutes.
- Let cool for at least two hours on a rack before slicing.
Notes
Store the bread in a paper bag at room temperature. For longer storage, slice and freeze. Experiment with adding herbs or cheese to enhance the flavor.