Description
This recipe guides you through making a standard, high-quality artisan sourdough loaf with a good crust and open crumb.
Ingredients
Scale
- 350g strong bread flour
- 150g whole wheat flour
- 350g water (around 85°F)
- 100g active sourdough starter (100% hydration)
- 10g fine sea salt
Instructions
- Mix flour and water in a bowl until just combined. Cover and let rest for 30 minutes (autolyse).
- Add the starter and salt to the dough. Mix thoroughly by hand until fully incorporated.
- Perform four sets of stretch and folds, spaced 30 minutes apart, over the next two hours.
- Let the dough bulk ferment at room temperature until it has increased in volume by about 30-50% (this depends on room temperature, usually 3-5 hours).
- Gently shape the dough into a tight round or oval.
- Place the dough seam-side up in a floured banneton basket. Cold proof in the refrigerator for 12-18 hours.
- Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
- Carefully turn the cold dough out onto parchment paper. Score the top surface deeply with a razor blade.
- Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover.
- Bake for 20 minutes covered. Remove the lid, reduce the temperature to 450°F (230°C), and bake for an additional 25-30 minutes until deep golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Use filtered water if your tap water is heavily chlorinated.
- For a better oven spring, make sure your starter is very active and recently fed before mixing.
- If you do not have a Dutch oven, bake on a preheated baking stone and use a steam pan in the bottom of the oven.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0.5
- Sodium: 450
- Fat: 1.2
- Saturated Fat: 0.2
- Unsaturated Fat: 1.0
- Trans Fat: 0.0
- Carbohydrates: 52
- Fiber: 3
- Protein: 10
- Cholesterol: 0