Description
This classic artisan sourdough bread features a beautifully crisp crust and a soft, airy crumb with a delightful tangy flavor. Made with just a few simple ingredients, this naturally leavened bread develops deep complexity over a slow fermentation process. Perfect for sandwiches, toast, or enjoying with butter and jam!
Ingredients
Scale
For the Dough:
- 500g (4 cups) bread flour
- 100g (½ cup) whole wheat flour
- 350g (1½ cups) filtered water, room temperature
- 100g (½ cup) active sourdough starter (100% hydration)
- 10g (2 tsp) sea salt
For Dusting & Shaping:
- Extra flour (for dusting work surface)
- Rice flour or semolina (for dusting proofing basket)
Instructions
Step 1: Mix the Dough
- In a large bowl, mix the bread flour, whole wheat flour, and water until a shaggy dough forms.
- Cover and let it rest at autolyze for 30-45 minutes.
Step 2: Incorporate the Starter & Salt
- Add the sourdough starter and salt, and knead the dough for 5-7 minutes using the stretch-and-fold technique.
- Cover and let it rest for 30 minutes.
Step 3: Bulk Fermentation with Stretch & Folds
- Perform 3-4 stretch-and-folds every 30 minutes over 3-4 hours at room temperature.
- The dough should be smooth, elastic, and slightly domed by the end of bulk fermentation.
Step 4: Shape & Proof the Dough
- Lightly flour a work surface and shape the dough into a round or oval loaf.
- Place it into a proofing basket (banneton) dusted with rice flour.
- Cover and refrigerate overnight (cold proof for 12-16 hours).
Step 5: Bake the Sourdough Bread
- Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
- Carefully place the dough onto parchment paper, score the top with a sharp blade, and transfer it into the hot Dutch oven.
- Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown.
- Let cool for at least 1 hour before slicing.
Notes
- Flavor Development: A longer cold proof enhances the tangy sourdough flavor.
- Flour Substitutions: Can substitute whole wheat flour with rye flour for a deeper flavor.
- Hydration Tip: For a more open crumb, increase hydration to 75% by adding 25g more water.
- Gluten-Free Note: Traditional sourdough is not gluten-free; for a gluten-free version, use a mix of rice flour, sorghum flour, and psyllium husk.
- Serving Ideas: Enjoy with butter, olive oil, soups, or as a sandwich base.
- Prep Time: PT14H
- Cook Time: PT45M
- Category: Bread, Baking
- Method: Oven, Dutch Oven
- Cuisine: Artisan, European
Nutrition
- Serving Size: 1/10 of loaf
- Calories: 160 kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Sourdough bread, homemade bread, artisan bread, rustic bread, Dutch oven bread, fermented bread, no yeast bread, natural leavening