Artisan sourdough bread is the epitome of homemade comfort. Its crispy crust, airy interior, and tangy flavor make it a favorite among bread enthusiasts. While the process may seem complex, this recipe breaks it down into manageable steps, allowing you to enjoy bakery-quality sourdough bread right from your own kitchen.
Ingredients:
- 3 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 1/4 cups water (room temperature)
- 1/2 cup active sourdough starter
- 2 tsp salt
Instructions: Artisan sourdough bread
Mixing the Dough:
In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix until a shaggy dough forms. Cover and let it rest for 30 minutes (autolyse process).
After 30 minutes, add the sourdough starter and salt. Knead the dough by hand until it becomes smooth and elastic, about 5-7 minutes.
Bulk Fermentation:
Transfer the dough to a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it ferment at room temperature for 4-6 hours, performing a stretch-and-fold every 30 minutes (4 times in total).
Shaping the Dough:
Turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges toward the center to create tension.
Place the shaped dough seam-side down in a floured proofing basket or bowl. Cover and refrigerate overnight (cold fermentation).
Scoring and Baking:
Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
Carefully transfer the dough onto parchment paper. Score the top with a sharp knife or razor blade to allow the bread to expand.
Place the dough in the hot Dutch oven or on the baking stone. Cover with a lid or foil and bake for 20 minutes.
Remove the lid/foil and bake for an additional 20-25 minutes until the crust is golden brown Artisan sourdough bread
Cooling:
Let the bread cool completely on a wire rack before slicing. This step is crucial to achieve the best texture and flavor.
Tips for Success:
Active Starter: Ensure your sourdough starter is bubbly and active before using it.
Hydration: Adjust water based on your flour’s absorbency, but avoid a dough that’s too sticky or dry.
Timing: Sourdough is all about patience—don’t rush the fermentation process for optimal flavor.
Steam: Baking with steam helps create a crisp crust. If you don’t have a Dutch oven, place a tray of water in the oven during baking.
Preparation Time:
- Active Time: 30 minutes
- Fermentation Time: 12-18 hours
- Baking Time: 45 minutes
- Total Time: ~13-19 hours
Calories Per Slice:
Approximately 120 calories per slice (based on 10 slices).
Why This Works:
The long fermentation process allows the natural yeasts to develop a tangy flavor and a soft, airy crumb. The whole wheat flour adds depth and nuttiness, while the bread flour provides structure. This no-rush recipe is perfect for beginners and seasoned bakers alike Artisan sourdough bread
Conclusion:
There’s nothing quite like the satisfaction of baking your own artisan sourdough bread. The process may take time, but the reward is a loaf that’s full of flavor, texture, and rustic beauty. With each bite, you’ll taste the effort and love that went into making this classic bread. So, roll up your sleeves and start baking your own sourdough masterpiece today!