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

1. Mix starter with warm water in large bowl
2. Add flour and mix until shaggy dough forms
3. Let rest for 30 minutes (autolyse)
4. Add salt and knead until smooth and elastic
5. Place in oiled bowl and cover
6. Perform 4 sets of stretch and folds every 30 minutes
7. Bulk ferment at room temperature for 4-6 hours
8. Pre-shape dough and rest for 30 minutes
9. Final shape and place in banneton seam-side up
10. Cold retard in refrigerator overnight
11. Preheat Dutch oven to 250°C
12. Score dough and bake covered for 20 minutes
13. Remove lid and bake 20-25 minutes until golden
14. Cool completely before slicing

Notes

Timing depends on starter activity and ambient temperature. Look for 50% size increase during bulk ferment.