Artisan Sourdough Bread with Perfect Crust

Prep Time

20 hours (includes fermentation and proofing)

Cook Time

45 minutes

Total Time

20 hours 45 minutes

Servings

1 loaf

Yield

1 loaf

Calories

Approximately 180 calories per slice

Embark on a baking adventure with our Artisan Sourdough Bread, a testament to the timeless art of traditional bread-making. This bread boasts a shatteringly crisp crust and a tender, airy crumb, with a depth of flavor that only sourdough can provide. It’s a masterpiece of simplicity and skill, where the natural fermentation of the sourdough starter works its magic to create a bread that’s not only delicious but deeply satisfying to make. Whether you’re a seasoned baker or new to the world of sourdough, this recipe will guide you through the steps to achieving that perfect crust and complex, tangy flavor that makes sourdough bread so beloved.

Ingredients

1 cup (100g) active sourdough starter
1 1/2 cups (350ml) lukewarm water
3 1/3 cups (400g) bread flour, plus more for dusting
1 teaspoon (5g) salt
Rice flour or cornmeal, for dusting

Instructions

In a large mixing bowl, combine the sourdough starter with lukewarm water. Add the bread flour and salt, mixing until a shaggy dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes to hydrate the flour.
Perform a series of stretch and folds over the next 2 hours, doing this every 30 minutes to develop the gluten.
Cover the bowl tightly and let the dough ferment at room temperature for 12-14 hours, or until doubled in size.
Gently shape the dough into a round loaf on a lightly floured surface. Place it seam side up in a well-floured proofing basket or a bowl lined with a floured tea towel.
Let the dough proof for 2-4 hours, or until it passes the poke test.
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
Carefully invert the dough onto a piece of parchment paper, dust the surface with rice flour or cornmeal, and score the top with a sharp knife or lame.
Transfer the dough with the parchment paper into the preheated Dutch oven. Cover and bake for 20 minutes.
Uncover and continue baking for another 25 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least an hour before slicing.

Tips & Tricks

Maintaining a consistent room temperature helps in achieving a successful fermentation.
Scoring the dough just before baking allows it to expand beautifully in the oven.
Spraying the surface of the dough with a little water before baking can enhance crust development.

Mise en Place

Ingredients

Utensils

Active sourdough starter
Lukewarm water
Bread flour
Salt
Rice flour or cornmeal

Large mixing bowl
Damp cloth
Proofing basket or bowl with a tea towel
Dutch oven
Parchment paper
Sharp knife or lame
Wire rack

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