Artisan Sourdough Bread

Ingredients:

• Unbleached bread flour – 520 g
• Fine sea salt – 12 g
• Filtered water – 385 g (room temperature)
• Active fed starter – 100 g
• Rice flour – for dusting the banneton and surface

Instructions:

1. Make the Levain (Starter Feed)

Before you start mixing the dough, make sure your starter is active and bubbly — this means it’s been fed about 4–6 hours before use, has doubled in size, and passes the float test (a spoonful should float in water).

2. Mix the Dough

In a large mixing bowl:

1. Whisk together the bread flour and salt.
2. In another bowl, combine filtered water and fed starter to form a slurry (this helps disperse the starter evenly).
3. Pour the slurry into the flour mixture and mix with a Danish dough whisk or your hands until no dry flour remains. The dough will look shaggy and sticky — that’s perfect.
4. Cover the bowl with a damp towel and rest for 30 minutes (autolyse). This rest helps develop gluten naturally.

3. Stretch and Fold Series

Over the next 2 hours, perform four sets of stretch and folds:

• Every 30 minutes, grab one side of the dough, stretch it up gently, and fold it over itself.
• Rotate the bowl and repeat 4–5 times per session.
• Each set strengthens the gluten and builds structure without kneading.
• By the last fold, the dough should feel smoother, tighter, and hold its shape better.

4. Bulk Fermentation (BF)

• After the last fold, cover and let the dough rise at room temperature until it has roughly doubled in size.
• Depending on your room temperature (ideally 75–78°F / 24–26°C), this can take 3–5 hours.
• Look for bubbles forming along the sides and a domed top.

5. Shaping

1. Lightly flour your counter and turn out the dough.
2. Gently pre-shape into a round and rest for 20 minutes uncovered.
3. Then, do your final shaping — either round (boule) or oval (batard).
4. Tighten the surface by tucking the dough under itself to create surface tension.

6. Cold Proof (Retardation)

• Dust your banneton generously with rice flour (it prevents sticking).
• Place the shaped dough seam-side up into the banneton.
• Cover with a plastic bag or wrap and refrigerate overnight (8–16 hours).
  This slow fermentation deepens flavor and improves texture.

7. Preheat and Bake

1. Place your Dutch oven (DO) in the oven and preheat to 450°F (230°C) for at least 45 minutes.
2. When ready to bake, take the dough from the fridge.
3. Flip it carefully onto parchment paper.
4. Score the top using a sharp razor blade or lame (one confident slash about ½ inch deep).
5. Transfer into the hot Dutch oven (be careful!).

8. Baking Time

• Bake covered for 30 minutes – this traps steam and gives that beautiful oven spring.
• Remove the lid and bake uncovered for another 15–20 minutes, until the crust is deep golden brown and the internal temperature reaches 210°F (99°C).
• If you like a darker, crispier crust, bake a few minutes longer.

9. Cooling

• Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing.
  (Cutting too soon releases steam and can make the crumb gummy.)

Notes for Perfect Crumb:

• Hydration (around 74%) – gives a tender, open crumb but still manageable for shaping.
• Gentle handling – don’t deflate the dough during shaping; keep the gas pockets intact.
• Overproofing warning: If your dough rises too much during bulk fermentation, it can weaken gluten and reduce oven spring.
• Underproofing warning: If it’s too tight and doesn’t rise enough, the loaf may burst unevenly when baked.

Tips & Variations:

• Add 10–20 g of whole wheat flour for a nutty flavor.
• For a tangier loaf, let your starter ferment longer before mixing.
• Brush the crust with water just before baking for extra shine.
• If you don’t have a Dutch oven, bake on a baking stone with a tray of water underneath for steam.

Benefits:

• Naturally fermented bread is easier to digest.
• Contains prebiotics and probiotics that support gut health.
• The long fermentation process helps break down gluten and improves nutrient absorption.
• Zero commercial yeast — just pure, slow-developed flavor.

Conclusion:

This sourdough recipe is a balance between art and patience. Every loaf tells a story — of your environment, your starter, and your hands. Once you find your rhythm and hydration sweet spot, you’ll bake sourdough that’s not just delicious but uniquely yours.