ARTISAN BREAD13 min readDec 28

Classic Artisan Sourdough Bread

Master naturally fermented sourdough bread with a crisp crust, open crumb, and exceptional flavor.

TOTAL TIME

24 Hours

ACTIVE PREP

45 Mins

YIELD

1 Loaf

SKILL LEVEL

Intermediate

Baker Note

Use a mature and active starter to achieve optimal fermentation and oven spring.

Method

Feed the Starter

Feed your sourdough starter 4–6 hours before mixing. It should be active, bubbly, and at peak strength.

Mix Flour and Water

Combine flour and water until no dry flour remains. Cover and rest for 30–45 minutes to begin gluten development through autolyse.

Add Starter and Salt

Incorporate the active starter and salt thoroughly into the dough until evenly distributed.

Bulk Fermentation

Allow the dough to ferment at room temperature for 4–5 hours.

Stretch and Fold

Perform a series of stretch-and-folds every 30 minutes during the first 2 hours to strengthen the dough.

Pre-Shape

Turn the dough onto a lightly floured surface and shape it loosely into a round. Rest for 20 minutes.

Final Shape

Shape the dough tightly into a boule or batard, creating sufficient surface tension.

Proof in Basket

Place the dough seam-side up into a floured proofing basket.

Cold Fermentation

Cover and refrigerate for 10–14 hours. This develops deeper flavor and improves handling.

Preheat Oven

Place a Dutch oven inside and preheat to 250°C for at least 45 minutes.

Score the Dough

Transfer the dough onto parchment paper and score the surface using a bread lame or sharp blade.

Bake Covered

Bake with the Dutch oven lid on for 20 minutes to trap steam and maximize oven spring.

Bake Uncovered

Remove the lid and continue baking for 20–25 minutes until the crust is deep golden brown.

Cool Completely

Allow the bread to cool on a wire rack for at least one hour before slicing to preserve crumb structure.