Classic Crusty Artisan Sourdough Bread (Printable)
Classic crusty artisan bread with chewy crumb and tangy wild yeast flavor.
# What You'll Need:
→ Starter
01 - 3.5 ounces active sourdough starter (fed and bubbly)
→ Dough
02 - 13.2 ounces bread flour (plus extra for dusting)
03 - 0.9 ounce whole wheat flour
04 - 9.7 ounces water (room temperature)
05 - 0.4 ounce sea salt
# Directions:
01 - Combine bread flour, whole wheat flour, and water in a large bowl. Mix until just incorporated. Cover bowl and let rest for 1 hour.
02 - Add sourdough starter and sea salt to dough. Mix by hand or spatula until fully incorporated and smooth.
03 - Cover and ferment at room temperature for 4 to 5 hours. Perform stretch and fold every 30 to 45 minutes, repeating 4 times total.
04 - Turn dough onto lightly floured surface. Shape gently into round. Cover and let rest for 20 minutes.
05 - Shape dough into tight round loaf. Place seam side up in well-floured proofing basket or bowl.
06 - Cover and let rise at room temperature for 2 to 3 hours. For pronounced sour flavor, refrigerate overnight.
07 - Place Dutch oven or heavy pot with lid in oven. Preheat to 480°F for at least 30 minutes.
08 - Gently invert dough onto parchment paper. Score surface with sharp blade. Transfer to preheated pot, cover, and bake 20 minutes. Remove lid, reduce temperature to 430°F, and bake 25 minutes until deep golden brown.
09 - Remove bread from pot. Cool completely on wire rack before slicing.
# Expert Advice:
01 -
- Nothing compares to the satisfaction of turning wild yeast and flour into something this beautiful
- The crusty exterior and tender crumb will ruin you for store bought bread forever
02 -
- A properly fermented starter should double in size within 4 to 6 hours of feeding
- The windowpane test indicates when dough has developed enough gluten
03 -
- Cold proofing overnight develops deeper flavor and makes scoring easier
- Use a Dutch oven that can withstand high temperatures without cracking