Sourdough Bread Crusty Artisan (Printable Version)

Create bakery-worthy sourdough with naturally fermented wild yeast for exceptional depth.

# What You Need:

→ Starter

01 - 0.5 cup active sourdough starter (fed and bubbly)

→ Dough

02 - 3 cups bread flour (plus extra for dusting)
03 - 2 tablespoons whole wheat flour
04 - 1 1/4 cups water (room temperature)
05 - 2 teaspoons sea salt

# How To Make:

01 - In a large bowl, combine the bread flour, whole wheat flour, and water until just incorporated. Cover the bowl and let rest for 1 hour to hydrate the flour.
02 - Add the active sourdough starter and sea salt to the dough. Mix by hand or spatula until fully integrated and no dry flour remains.
03 - Cover and let ferment at room temperature for 4-5 hours. Every 30-45 minutes, perform a stretch and fold: grab one edge of the dough and pull it upward, then fold it over the center. Repeat on all four sides. Complete 4 sets of stretches and folds throughout fermentation.
04 - Turn the dough onto a lightly floured surface. Gently shape it into a round boule. Cover with a towel and let rest for 20 minutes to relax the gluten.
05 - Shape the dough into a tight round loaf, creating surface tension. Place seam side up in a well-floured proofing basket or bowl lined with a floured towel.
06 - Cover and let rise at room temperature for 2-3 hours until increased by about 50%. Alternatively, refrigerate overnight for 12-16 hours for enhanced sour flavor development.
07 - Position a Dutch oven or heavy oven-safe pot with lid in the oven. Preheat to 480°F for at least 30 minutes to thoroughly heat the vessel.
08 - Gently invert the dough onto parchment paper. Use a sharp blade or bread lame to score the surface with a swift, decisive cut. Transfer to the preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake for another 25 minutes until deep golden brown with a hollow sound when tapped.
09 - Remove bread from pot and transfer to a wire rack. Cool completely for at least 2 hours before slicing to ensure proper crumb structure.

# Expert Advice:

01 -
  • Nothing beats the satisfaction of turning flour and water into something that makes your whole kitchen smell like a professional bakery
  • The tangy flavor and chewy texture put store bought bread to shame, and you control exactly what goes into it
02 -
  • The float test is real, drop a spoonful of starter in water and if it floats you're good to go
  • Cold proofing in the fridge develops incredible flavor and makes scoring much easier
03 -
  • Use the windowpane test, stretch a small piece of dough gently until translucent to check gluten development
  • Rotate your pot halfway through baking for even browning, especially if your oven has hot spots

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