Sourdough Bread Crusty Artisan (Printable version)

Create artisan sourdough with wild yeast for a crusty, tangy loaf featuring perfect chewy crumb texture.

# What you need:

→ Starter

01 - 3.5 ounces active sourdough starter, fed and bubbly

→ Dough

02 - 13.2 ounces bread flour, plus extra for dusting
03 - 0.9 ounces whole wheat flour
04 - 9.7 ounces water, room temperature
05 - 0.35 ounces sea salt

# How to make it:

01 - Combine bread flour, whole wheat flour, and water in a large mixing bowl. Stir until just incorporated and no dry flour remains. Cover the bowl and let rest for 1 hour at room temperature to hydrate the flour.
02 - Add the active sourdough starter and sea salt to the autolysed dough. Mix by hand using a squeezing and folding motion or use a spatula until fully incorporated. The dough should feel smooth and elastic.
03 - Cover the bowl and let the dough ferment at room temperature for 4 to 5 hours. Every 30 to 45 minutes, perform a stretch and fold: grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat 4 times per session to build strength.
04 - Turn the dough onto a lightly floured work surface. Gently shape it into a round by folding the edges toward the center. Cover with a kitchen towel and let rest for 20 minutes to relax the gluten.
05 - Shape the dough into a tight round loaf by folding and creating surface tension. Place the dough seam side up in a well-floured proofing basket or lined bowl. Dust the top with rice flour or additional bread flour.
06 - Cover and let rise at room temperature for 2 to 3 hours until increased in volume and slightly puffy. For enhanced sour flavor, refrigerate overnight for 8 to 12 hours of cold proofing.
07 - Position a Dutch oven or heavy oven-safe pot with lid in the oven. Preheat to 480°F for at least 30 minutes to ensure thorough heating of the cooking vessel.
08 - Gently invert the dough onto a piece of parchment paper. Use a sharp blade or bread lame to score the surface with a shallow cut. Transfer to the preheated pot, cover with the lid, and bake for 20 minutes. Remove the lid, reduce temperature to 430°F, and continue baking for 25 minutes until deep golden brown with a crispy crust.
09 - Remove the bread from the pot and transfer to a wire cooling rack. Allow to cool completely for at least 1 hour before slicing to prevent the crumb from becoming gummy.

# Expert tips:

01 -
  • The crust creates this incredible shatter when you slice into it, giving way to a tender open crumb that tastes like patience and care
  • Once you master the timing, you will wonder why anyone ever buys bread from the store
02 -
  • Underproofed dough will be dense and have a tight crumb, while overproofed dough will spread flat and lose its shape in the oven
  • The Dutch oven creates steam which is essential for that crispy, blistered crust you see in bakery loaves
03 -
  • Use a kitchen scale instead of measuring cups because precision matters more than you think in bread baking
  • Preheat your Dutch oven for longer than you think necessary, at least 45 minutes, to get that oven spring

Go back