Know-How
How to Make Artisanal Sourdough Bread
Intermediate24-48 hoursCooking

How to Make Artisanal Sourdough Bread

Contents

1Prepare the active starter2Mix the dough3Perform stretch and folds4Shape the dough5Cold proof the dough6Score and bake

Tools & Materials

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Digital Kitchen Scale

Essential for precise measurements of flour and water.

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Large Mixing Bowl

Used for combining ingredients and bulk fermentation.

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Bench Scraper

Helps in handling sticky dough during shaping.

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Proofing BasketOptional

Provides structure and shape to the dough during the final rise.

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Dutch Oven

Creates a steam-filled environment for a perfect crust.

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Lame or Sharp Razor

Used to score the top of the dough for controlled expansion.

Safety Warnings

  • Use caution when handling a hot Dutch oven to prevent burns.
  • Ensure the oven mitts are dry, as wet fabric conducts heat rapidly.
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BakingSourdoughBreadFermentationArtisan
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Master the art of traditional sourdough baking by harnessing wild yeast. This guide walks you through the multi-day process of creating a crusty, airy loaf from scratch.

Prepare the active starter
1

Prepare the active starter

4-8 hours

Feed your sourdough starter and wait for it to double in size.

Mix a small amount of mature starter with fresh flour and water. It is ready for baking when it is bubbly and passes the float test in water.

Use warm water to speed up the fermentation process if your kitchen is cold.

Mix the dough
2

Mix the dough

10 minutes

Combine the active starter, water, flour, and salt in a large bowl.

Use a digital kitchen scale to measure ingredients accurately. Mix until a shaggy, hydrated dough forms and no dry flour remains.

Autolyse the flour and water for 30 minutes before adding the starter to improve gluten development.

Perform stretch and folds
3

Perform stretch and folds

2 hours

Strengthen the dough by stretching the edges and folding them over the center.

Repeat this process every 30 minutes for a total of four sets. This builds structure without the need for intensive kneading.

Wet your hands slightly before touching the dough to prevent sticking.

Shape the dough
4

Shape the dough

15 minutes

Turn the dough onto a surface and form it into a tight boule.

Use a bench scraper to create tension on the outer surface of the dough. This tension is crucial for a good oven spring.

Do not overwork the dough; handle it gently to preserve the gas bubbles.

Cold proof the dough
5

Cold proof the dough

12-24 hours

Place the shaped dough into a floured proofing basket and refrigerate.

A long, cold proof develops the characteristic sour flavor and makes the dough easier to score before baking.

Cover the basket with a plastic bag to prevent the dough from drying out.

Score and bake
6

Score and bake

45 minutes

Score the top of the dough and bake in a preheated Dutch oven.

Use a lame to create a deep slash on the surface. Bake with the lid on for 20 minutes, then remove the lid to brown the crust.

Use heavy-duty oven mitts when handling the scorching hot Dutch oven.

Keep the Dutch oven lid on during the first half to trap steam.

Pro Tips

  • ●Always weigh your ingredients in grams for consistency.
  • ●The ambient temperature of your kitchen significantly affects fermentation speed.
  • ●Let the bread cool completely on a wire rack for at least one hour before slicing to prevent a gummy texture.
  • ●Keep a baking journal to track hydration levels and fermentation times for future improvements.