Artisan Sourdough Bread
Tags: #bread #sourdough #fermentation #artisan
Serving: 1 large loaf
Total time: 3 days
Rustic sourdough with complex flavors from natural fermentation and a perfect crust.
Ingredients
- 100g active sourdough starter
- 375ml warm water
- 500g bread flour
- 10g salt
- Rice flour for dusting
Steps
- Mix starter with warm water in large bowl
- Add flour and mix until shaggy dough forms
- Let rest for 30 minutes (autolyse)
- Add salt and knead until smooth and elastic
- Place in oiled bowl and cover
- Perform 4 sets of stretch and folds every 30 minutes
- Bulk ferment at room temperature for 4-6 hours
- Pre-shape dough and rest for 30 minutes
- Final shape and place in banneton seam-side up
- Cold retard in refrigerator overnight
- Preheat Dutch oven to 250°C
- Score dough and bake covered for 20 minutes
- Remove lid and bake 20-25 minutes until golden
- Cool completely before slicing
Notes
Timing depends on starter activity and ambient temperature. Look for 50% size increase during bulk ferment.