Artisan Sourdough Bread Recipe
This basic Sourdough Bread Recipe produces an artisan loaf with a crisp crust and chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
servings
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Ingredients
- 8 ounces active sourdough starter (1 cup (100% hydration))
- 8 ounces warm water (1 cup)
- 12 ½ ounces bread flour (2 ½ cups, see note)
- 1 ½ teaspoons table salt
- Rice flour for proofing basket
Instructions
- Combine 8 ounces active sourdough starter, 8 ounces warm water and 7 ½ ounces bread flour of the flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- Switch to the dough hook and add 1 ½ teaspoons table salt and remaining 5 ounces bread flour. Mix until combined and the dough begins to clear the sides of the bowl, about 5 minutes.If mixing by hand, stir with a wooden spoon or bowl scraper. The dough will be sticky and cannot be kneaded by hand—structure will develop through fermentation and folding.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and leave at room temperature.
- After 60 minutes, uncover the dough. Lift one side and fold it into the center. Repeat with the remaining three sides, then flip the dough over. Repeat this folding process every hour for 3–5 hours, until the dough is lively, elastic, and airy. If the dough still feels sluggish, allow another hour or two at room temperature.
- Cover tightly and refrigerate overnight.
- Turn the cold dough out onto a lightly floured surface. Without kneading, fold each side into the center to form a compact package. Flip the dough and use cupped hands to shape it into a smooth ball. Cover lightly and rest for 20–30 minutes. If the dough spreads, reshape and rest again—this helps confirm the dough has enough strength to hold its shape.
- Lightly reshape the dough. Place seam-side up in a well-floured proofing basket (I use a 50/50 mix of rice flour and all-purpose flour). If you don’t have a basket, place the dough seam-side down on parchment and lightly dust the top with flour. Cover and let rise in a warm place until nearly doubled and the dough springs back slowly when pressed, about 3–4 hours.
- Preheat the oven to 425°F with a Dutch oven with the lid inside.
- Turn the loaf out onto parchment, score the top, and carefully lower it into the preheated Dutch oven. Cover and bake for 20 minutes. Remove the lid and continue baking another 20 minutes until the loaf is well browned.
- Remove the loaf from the pot and place it directly on the oven rack. Bake an additional 5–10 minutes until deeply browned and very crisp. Total baking time is about 40–50 minutes.
- Cool completely on a wire rack before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
100% hydration starter means the starter is made and refreshed with equal weights of starter-flour-water.
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