Sourdough Bread Crusty Artisan (Printable)

Traditional crusty sourdough with tangy wild yeast flavor and chewy texture.

# What You'll Need:

→ Starter

01 - 0.44 cup active sourdough starter, fed and bubbly

→ Dough

02 - 3 cups bread flour, plus extra for dusting
03 - 2 tablespoons whole wheat flour
04 - 1.15 cups water, room temperature
05 - 2 teaspoons sea salt

# How to Make It:

01 - In a large bowl, mix the bread flour, whole wheat flour, and water until just combined. Cover and rest for 1 hour.
02 - Add the sourdough starter and salt to the dough. Mix by hand or spatula until fully incorporated.
03 - Cover and let ferment at room temperature for 4-5 hours. Every 30-45 minutes, stretch and fold the dough in the bowl 4 times.
04 - Turn the dough onto a lightly floured surface. Shape it gently into a round, cover, and let rest for 20 minutes.
05 - Shape the dough into a tight round loaf. Place seam side up in a well-floured proofing basket or bowl.
06 - Cover and let rise at room temperature for 2-3 hours, or refrigerate overnight for a more pronounced sour taste.
07 - Place a Dutch oven or heavy pot with lid in the oven and preheat to 480°F for at least 30 minutes.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade. Transfer to the preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake another 25 minutes until deep golden brown.
09 - Remove bread from pot. Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The crust develops these gorgeous blisters that shatter dramatically when you slice into it
  • That tangy complex flavor develops naturally over time without any commercial yeast
02 -
  • The windowpane test is your best friend stretch a small piece of dough and if it becomes translucent without tearing your gluten development is spot on
  • Under proofed dough will be dense and heavy while over proofed dough will spread flat and lose its shape during baking
03 -
  • Use a kitchen scale for everything because flour measurements by volume are notoriously inconsistent and can make or break your hydration percentage
  • The overnight cold proof is not just for convenience it develops enzymes that break down starches creating sweeter more complex flavors

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