Crusty Artisan Sourdough Bread (Printable version)

Classic artisan sourdough with wild yeast, featuring chewy crumb and tangy flavor profile

# What you need:

→ Starter

01 - 1/2 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:

01 - Combine bread flour, whole wheat flour, and water in a large mixing bowl. Mix until just incorporated with no dry patches. Cover the bowl and let rest for 1 hour to hydrate the flour.
02 - Add the active sourdough starter and sea salt to the rested dough. Mix thoroughly by hand or using a spatula until the starter is fully distributed and salt dissolves throughout the dough.
03 - Cover the bowl and allow the dough to ferment at room temperature for 4 to 5 hours. Perform stretch and folds every 30 to 45 minutes, completing 4 sets total to develop gluten strength.
04 - Turn the dough onto a lightly floured work surface. Gently shape into a round ball without degassing. 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 the loaf seam-side up in a well-floured proofing basket or lined bowl.
06 - Cover and proof at room temperature for 2 to 3 hours until increased by 50 percent. For enhanced sour flavor, refrigerate overnight for 12 to 16 hours.
07 - Position a Dutch oven or heavy cast-iron pot with lid in the oven. Preheat to 480°F for at least 30 minutes to ensure proper heat retention.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade or lame. Transfer to the preheated pot, cover with lid, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake 25 minutes until deep golden brown.
09 - Remove the bread from the pot and transfer to a wire rack. Cool completely for at least 2 hours before slicing to allow the crumb to set properly.

# Expert Advice:

01 -
  • The satisfaction of creating something from nothing but flour and wild yeast
  • That magical moment when you score the dough and watch it bloom in the oven
  • The way your entire house smells like a European bakery
02 -
  • A cold proof overnight in the fridge develops complex flavors and makes handling much easier
  • Underproofed bread will be dense and tight while overproofed loaves spread flat in the oven
  • The Dutch oven creates steam which keeps the crust soft initially allowing maximum expansion
03 -
  • Use a kitchen scale instead of measuring cups—precision matters in sourdough
  • The poke test gently press the dough with a wet finger if it springs back slowly, it's ready to bake

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