Sourdough artisan bread is a staple of traditional baking, celebrated for its rich flavor, unique texture, and natural ingredients. The process of making sourdough artisan bread is both an art and a science, combining time-honored techniques with the unique characteristics of wild yeast fermentation.
Ingredients
- 500g (4 cups) bread flour
- 100g (1/2 cup) active sourdough starter (fed and bubbly)
- 350g (1.5 cups) water, at room temperature
- 10g (1.5 tsp) sea salt
Instructions
- Mix the Dough: In a large mixing bowl, combine the bread flour, sourdough starter, and water. Mix until there are no dry bits of flour. Cover the bowl with a clean towel and let it rest for 30 minutes. This resting period is called “autolyse,” allowing the flour to fully hydrate.
- Add Salt: After the autolyse, add the salt to the dough. Mix well by pinching and folding the dough until the salt is fully incorporated. This process may take a few minutes. You can also stretch and fold the dough within the bowl.
- Bulk Fermentation: Cover the bowl with a towel or plastic wrap and let the dough rise at room temperature for about 3 to 4 hours, depending on the temperature of your kitchen. During this period, perform 3 to 4 sets of stretch and folds, spaced 30 minutes apart. To do this, wet your hands, gently lift one side of the dough, and fold it over to the opposite side. Repeat on all four sides.
- Shape the Dough: After the bulk fermentation, lightly flour your work surface and turn the dough out onto it. Gently shape the dough into a round by folding the edges toward the center. Flip the dough over and let it rest for 20 to 30 minutes to relax the gluten.
- Final Shaping: Gently shape the dough into a tight round or oval, depending on the shape of your proofing basket (banneton). Place the dough seam-side up in the floured proofing basket. Cover and refrigerate for 12-18 hours for a slow, cold fermentation (retardation), which will develop the flavor and improve the crust’s texture.
- Preheat the Oven: Place a Dutch oven or a heavy baking pot with a lid in the oven and preheat to 475°F (245°C). Let the Dutch oven heat for at least 30 minutes to ensure it’s very hot.
- Bake the Bread: Remove the dough from the refrigerator. Carefully invert the dough onto a piece of parchment paper. Use a sharp knife or a bread lame to score the top of the dough, allowing it to expand during baking. Transfer the dough to the hot Dutch oven using the parchment paper as a sling. Cover with the lid and bake for 20 minutes.
- Finish Baking: After 20 minutes, remove the lid and continue baking for another 20-25 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach around 210°F (99°C).
- Cool the Bread: Transfer the bread to a wire rack and let it cool completely before slicing. This step is crucial for the texture of the bread.
Enjoy your homemade sourdough artisan bread with butter, olive oil, or your favorite spread!
