Artisan Sourdough Bread
Sourdough is perhaps the oldest form of leavened bread, dating back over 5,000 years. Unlike commercial yeast breads, sourdough relies on wild yeast and lactobacilli bacteria naturally present in flour and the environment. This symbiotic culture not only leavens the bread but also creates complex flavors, improves digestibility, and extends shelf life naturally.
Our recipe teaches you the fundamentals of sourdough baking, from maintaining an active starter to understanding fermentation timing, shaping techniques, and achieving that coveted 'ear' when scoring. We cover the science behind each step, helping you understand how temperature, humidity, and timing affect your final loaf. Whether you're drawn to the pronounced tang of San Francisco-style bread or prefer a milder flavor profile, this guide adapts to your taste preferences.
The beauty of sourdough lies in its simplicity - just four ingredients can create infinite variations. Yet mastering it requires understanding the living culture you're working with. Our detailed instructions help you read the signs of proper fermentation, troubleshoot common issues, and consistently produce bakery-quality loaves at home.
Sourdough Style
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Ingredients
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Ingredients
- Bread flour425 g
- All-purpose flour75 g
- Water350 ml
- Active sourdough starter150 g
- Salt10 g
- Honey10 ml
Substitution Options:
Instructions
Feed starter 4-8 hours before use. It should double and pass float test.
💡 Drop spoonful in water - should float
💡 Peak activity is key
Mix flour and water. Autolyse (rest) 30-60 minutes.
💡 No starter or salt yet
💡 Develops gluten naturally
Add starter and salt. Mix by hand until well combined.
💡 Pinching method works well
💡 Dough will be sticky
Bulk ferment with folds every 30 minutes for first 2 hours.
💡 Stretch and fold builds strength
💡 Watch for 50% size increase
Pre-shape and rest 20-30 minutes.
💡 Gentle handling preserves gas
💡 Creates surface tension
Final shape and place in banneton. Cold proof as specified.
💡 Seam side up in banneton
💡 Cold proof develops flavor
Preheat Dutch oven to 475°F. Score and bake covered 20 min.
💡 Deep score for good ear
💡 Steam is crucial
Remove lid, reduce to 450°F, bake 20-25 min until deep brown.
💡 Dark crust = flavor
💡 Internal temp 205-210°F
Expert Tips
Starter Maintenance
Feed daily if kept at room temp, weekly if refrigerated. 1:1:1 ratio (starter:flour:water) is standard. Discard prevents acidity buildup.
Fermentation Timing
Watch the dough, not the clock. Temperature affects timing dramatically. 70°F is ideal. Use the poke test: dough should spring back slowly.
Scoring Patterns
Single deep slash for batards, cross pattern for boules. Angle blade 45° for best "ear". Score decisively and quickly.
Creating Steam
Dutch oven traps steam naturally. Alternatives: ice cubes in a pan, spraying walls, or lava rocks. Steam is crucial for crust development.
Troubleshooting Guide
Dense loaf = weak starter or underproofed. Gummy interior = underbaked or cut too soon. No oven spring = overproofed or weak gluten.
Flour Choices
Higher protein = more gluten = better structure. Mix flours for complexity. Ancient grains add flavor but need more hydration.
Nutrition Information
Per 1 slice (50g)
Lower glycemic than regular bread
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