Artisan Sourdough Bread Recipe

This Artisan Sourdough Bread is a crusty and chewy recipe, which is made with a bubbly sourdough starter and just three other simple ingredients. It’s the ultimate reward for any home baker, ready after a multi-day fermentation process.

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Artisan Sourdough Bread Recipe Ingredients

• 1 1/4 lb. (567g) water, lukewarm
• 7 oz. (200g) active sourdough starter that passes the float test
• 1 lb. (454g) organic all-purpose flour, plus more for dusting
• 1 Tbsp. unrefined sea salt

How To Make Artisan Sourdough Bread

1. Mix Dough and Autolyse: In a large bowl, whisk the water and sourdough starter together. Add the flour and mix with a spatula until a shaggy dough forms and no dry clumps remain. Let this mixture sit, covered, for 1 hour. This resting period is called the autolyse.
2. Develop Gluten (Stretch and Folds): After 1 hour, sprinkle the salt on top of the dough. With wet hands, mix in the salt, then perform your first “stretch and fold.” To do this, grab one corner of the dough, stretch it up, and fold it over the center. Repeat for all four corners. Let the dough rest for 30 minutes. Repeat this folding and resting process 4 to 5 more times, for a total of 5-6 sets of folds over 2.5 to 3 hours.
3. Bulk Fermentation (First Rise): After the final fold, let the dough rest at room temperature for 1 hour. Then, cover the bowl and place it in the refrigerator for a long, cold fermentation of 12–22 hours.
4. Shape the Loaves: Pull the cold dough out of the fridge and scrape it onto a lightly floured surface. Divide the dough into 2 equal pieces, form each into a ball, and let them rest for 20–30 minutes. After the rest, shape each ball into a taut, round loaf by gently cupping your hands around it and pulling it towards you on the counter to create surface tension.
5. Proof (Second Rise): Generously flour a tea towel and use it to line a medium bowl (this will act as a proofing basket or banneton). Place a shaped loaf into the bowl, seam-side up. Fold the towel over to cover the dough. Repeat with the second loaf. Place both bowls in the refrigerator for the second rise, for 3–4 hours.
6. Bake the Bread: About 45 minutes before you’re ready to bake, place a Dutch oven with its lid on in the oven and preheat to 500°F. When the dough is done rising, invert one of the loaves onto a sheet of parchment paper. Dust the top with flour and score the surface with a sharp knife or a razor blade.
7. Finish Baking: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as handles, lower the dough into the pot. Cover it with the lid, place it back in the oven, and immediately lower the temperature to 450°F. Bake, covered, for 30 minutes. Remove the lid and bake for another 10–15 minutes, until the loaf is a deep brown color and sounds hollow when tapped.
8. Cool Completely: Carefully remove the loaf to a cooling rack and let it cool for at least 1–2 hours before slicing.

Recipe Tips

• How to get a crispy, artisan crust? The most important secret is baking the bread in a preheated Dutch oven with the lid on. This traps steam from the dough, creating a humid environment that allows the bread to rise fully before the crust hardens, resulting in a perfect, crackly crust.
• How do I know my starter is ready? The “float test” mentioned in the recipe is a vital check. Drop a small spoonful of your starter into a glass of water. If it floats, it’s active, bubbly, and ready to use. If it sinks, it needs to be fed and allowed to become more active before you start.
• Why stretch and fold instead of kneading? Sourdough is a very wet, high-hydration dough. Stretching and folding is a gentle technique that develops the gluten structure needed for a good rise, without the mess and difficulty of trying to knead a sticky dough.
• Can I rush the fermentation? The long, cold fermentation (the two rises in the refrigerator) is where the classic, tangy sourdough flavor develops. Rushing this process will result in a much milder, less flavorful bread.

What To Serve With Sourdough Bread

This versatile, crusty bread is the perfect accompaniment to almost any meal. It is fantastic served:

• Simply with a smear of good quality salted butter.
• For dipping into a hearty soup or stew.
• As the base for an artisan sandwich or a piece of avocado toast.
• Alongside a cheese and charcuterie board.

How To Store Sourdough Bread

• Room Temperature: This bread is at its best on the day it is made. Store it, cut-side down, on a cutting board at room temperature or in a paper bag for up to 3-4 days. Avoid storing it in plastic, which will make the crust soft.
• Freeze: For longer storage, let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. It can be frozen for up to 3 months.

Sourdough Bread Nutrition Facts

• Serving: 1 slice
• Calories: 190 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 1g
• Sodium: 480mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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