Description
A sourdough artisan loaf is defined by its rustic appearance, its unique flavor profile, and the process by which it’s made. Unlike conventional bread that uses commercial yeast, sourdough relies on a live fermented culture known as a starter. This starter is a magical mixture of flour and water that captures wild yeast and beneficial bacteria from the air. This natural leavening agent is what gives sourdough its distinct taste and a structure that is both chewy and light. The process is a dance between time, temperature, and technique, but it’s far less intimidating than it sounds. The result is a deeply satisfying, wholesome bread that’s a world apart from anything you can buy at the store.
Ingredients
- 100g active sourdough starter: This is the heart of your bread. An “active” starter is one that has been fed 4–8 hours prior and is bubbly, active, and has at least doubled in size.
- 375g warm filtered water: The ideal temperature is around 80–85°F (27–29°C). Warm water helps to activate the yeast in the starter. Using filtered water can prevent any unwanted chemicals from tap water from affecting your starter.
- 500g unbleached all-purpose or bread flour: Bread flour has a higher protein content, which helps to create a stronger gluten network and a chewier crumb. All-purpose flour works perfectly well too and can result in a slightly softer loaf.
- 10g fine sea salt: Salt is crucial for flavor, controlling fermentation, and strengthening the dough’s structure.
Instructions
1. Mix the Dough
- In a large bowl, dissolve the starter in warm water.
- Add flour and salt. Mix until no dry spots remain. Dough will be shaggy and sticky.
2. Stretch & Fold
- Let rest for 30 minutes.
- Perform 4 sets of stretch-and-folds every 30 minutes to build gluten.
3. Bulk Fermentation
- Cover and let rise at room temp (70–75°F) for 6–10 hours until dough increases by ~50% in volume and jiggles slightly.
4. Shape
- Turn dough onto a floured surface. Shape into a round or batard.
- Place seam-side up in a floured proofing basket or bowl lined with a towel.
5. Cold Proof
- Cover and refrigerate for 12–48 hours. This enhances flavor and makes scoring easier.
6. Bake
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Turn dough onto parchment, score with a blade, and transfer to hot Dutch oven.
- Bake covered for 30 min, then uncovered for 15 min until golden and blistered.
Notes
This rustic sourdough loaf is crusty on the outside and soft, airy on the inside. Perfect for sandwiches, soups, or simply enjoyed with butter, it also stores well and tastes even better when lightly toasted the next day.
- Prep Time: 20 minutes (plus 12–18 hours resting/fermentation)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 160
- Sugar: 0g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: None
Keywords: Sourdough Loaf Recipe, Easy Sourdough Bread, Artisan Sourdough Loaf