Artisan Sourdough Bread

There’s something magical about the aroma of freshly baked sourdough bread filling your kitchen. This artisan sourdough recipe will guide you through creating a beautiful loaf with a golden, crackling crust and a perfectly tangy, chewy interior.

What Makes This Special

This sourdough recipe focuses on traditional techniques that have been perfected over centuries. The long fermentation process not only develops incredible flavor but also makes the bread easier to digest and gives it that characteristic tangy taste that sourdough lovers crave.

Ingredients

For the Dough

• 500g strong white bread flour - High protein content is essential for structure
• 100g active sourdough starter - Should be bubbly and doubled in size
• 350ml filtered water - Chlorine can inhibit fermentation
• 10g sea salt - Enhances flavor and controls fermentation
• Semolina for dusting - Prevents sticking and adds texture

Instructions

Step 1: Mix the Dough

In a large bowl, combine the flour and water. Mix until just combined - don’t worry about lumps at this stage. Cover and let rest for 30 minutes (this is called autolyse).

Step 2: Add Starter and Salt

Add the sourdough starter and salt to the dough. Mix thoroughly until well incorporated. The dough will be sticky - this is normal.

Step 3: Bulk Fermentation

Perform 4 sets of stretch and folds, spaced 30 minutes apart. For each set, wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90° and repeat 3 more times.

Step 4: Final Rise

After the last fold, let the dough rise for 2-3 hours at room temperature until it increases by about 50% in size.

Step 5: Pre-shape

Turn the dough onto a lightly floured surface. Shape into a loose round and let rest for 20 minutes.

Step 6: Final Shape

Shape the dough into a tight boule or batard. Place seam-side up in a banneton or bowl lined with a floured cloth.

Step 7: Cold Retard

Cover and refrigerate overnight (8-24 hours). This develops flavor and makes scoring easier.

Step 8: Bake

Preheat your Dutch oven to 250°C (480°F). Score the dough with a lame or sharp knife. Bake covered for 20 minutes, then uncovered for 20-25 minutes until golden brown.

Pro Tips

• Temperature matters: Your starter should be active and bubbly before using
• Don’t rush: Good sourdough takes time - the longer fermentation develops better flavor
• Steam is key: The covered Dutch oven creates steam for a crispy crust
• Cool completely: Wait at least 2 hours before slicing to let the crumb set

Troubleshooting

Dense bread? Your starter might not be active enough, or the dough may be under-fermented.

Flat loaf? The dough may be over-proofed or need more gluten development through better shaping.

Gummy texture? Make sure to cool completely before slicing - patience is key!

Storage

Store at room temperature wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice and freeze for up to 3 months.

This recipe serves 8 and takes about 4 hours of active time spread over 2 days. The result is a bakery-quality sourdough that will impress family and friends alike.