Artisan Sourdough Bread

Artisan sourdough bread has a crispy crust, open crumb, and tangy flavor that comes from a long fermentation with a sourdough starter. This recipe uses a simple method: mix, fold, proof, shape, and bake with steam. The slow rise develops flavor and structure so the bread holds its shape and gets that signature crust.

Ingredients for Artisan Sourdough Bread

All-purpose flour forms the structure of the dough and builds strength through folding. Water hydrates the flour and activates the gluten. Sourdough starter (fed and active) ferments the dough over hours, developing the sour flavor and leavening power. Salt seasons the bread and slows fermentation so the dough rises at the right pace.

Why This Artisan Sourdough Bread Works

Sourdough starter contains wild yeast and bacteria that ferment slowly over 12 to 16 hours, creating organic lift and deep flavor. The long bulk fermentation at room temperature allows the dough to develop strength without aggressive kneading. Folding the dough every 30 minutes during the first few hours builds gluten structure and traps gas bubbles that become the open crumb.

The shaped dough rises in a banneton basket overnight in the cold, which slows fermentation and allows the flavors to deepen further. A very hot Dutch oven traps steam during the first part of baking, which keeps the crust soft long enough for the bread to expand fully before it sets. Once the crust firms, steam is released so the bread can brown and crisp.

Mistakes To Avoid

Using starter that is not active will result in flat, dense bread with no oven spring. A starter that looks sluggish or has a pink tint or mold is not ready. Always feed it 4 to 8 hours before mixing and wait until it doubles and passes the float test (a spoonful floats in water) before you use it.

Skipping the folds or folding too little makes the dough weak and the crumb dense and tight instead of open. The folds build gluten network and trap gas. Even if the dough feels slack, folding it strengthens it and improves the rise and final texture.

Baking without steam or without a preheated Dutch oven gives you a thick, tough crust that does not open properly and a crumb that is too tight. The steam is essential. If you do not have a Dutch oven, place a pan of boiling water on the bottom rack and cover the bread loosely with foil for the first 20 minutes of baking.

Slicing the bread while it is still hot breaks the crumb and makes it gummy. The inside continues to set as it cools. Wait at least one hour after baking, or the slice will fall apart and the texture will be wet instead of light and open.

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Ingredients

• 500 grams (3 3/4 cups) all-purpose flour
• 350 grams (1 1/2 cups) water, room temperature
• 100 grams (1/2 cup) active sourdough starter, fed 4 to 8 hours before mixing
• 10 grams (2 teaspoons) salt

Step-by-step Instructions

1. Mix 350 grams room-temperature water, 100 grams active starter, and 500 grams flour in a large bowl until no dry flour remains, about 2 minutes. Let it rest 30 minutes at room temperature.
2. Add 10 grams salt and 10 grams water to the dough, pinching and mixing it in until fully incorporated, about 2 minutes.
3. Fold the dough from the bottom up and over itself four times, turning the bowl 90 degrees between folds. Repeat this fold sequence every 30 minutes for 2 hours. The dough will look smoother and stronger each time.
4. Let the dough rest undisturbed at room temperature for 4 to 6 hours until it rises 50 to 75 percent in volume and jiggles slightly when you shake the bowl.
5. Turn the dough onto a lightly floured surface. Shape it by pulling the top edge toward you and pressing it down, turning the dough a quarter turn and repeating until the surface is taut and the dough feels like a ball. Place it seam-side up in a floured banneton basket.
6. Cover the banneton and refrigerate overnight, 12 to 16 hours. The dough will rise a little more and become very cold.
7. Place a Dutch oven with its lid on in the oven and preheat to 450°F (230°C) for 45 minutes. The pot must be very hot.
8. Turn the cold dough out onto parchment paper. Score the top deeply with a lame or sharp knife in a single slash or cross pattern.
9. Carefully place the parchment and dough into the hot Dutch oven, cover with the lid, and bake 20 minutes. Remove the lid and bake 25 to 30 minutes more until the crust is deep golden brown and the bottom sounds hollow when tapped.
10. Check the internal temperature with an instant-read thermometer inserted into the thickest part. It should read 205 to 210°F (96 to 99°C). Transfer the bread to a wire rack and cool completely, at least 1 hour, before slicing.