Artisan Sourdough Loaf
A reliable loaf depends more on observing the dough than following a clock. When the surface bubbles and the structure wobbles like gelatin under tension, it is ready for the oven.
Consistency is your best ingredient
Keep your starter active and your kitchen warm. If the room is cool, the fermentation will take longer; if hot, keep a close watch to prevent over-proofing.
- Digital kitchen scale
- Large glass mixing bowl
- Dutch oven with lid
- Proofing basket or linen-lined bowl
- Lame or sharp razor blade
What goes in.
- 100gactive sourdough starter, fed 4-6 hours prior
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Building the structure
Rather than kneading, you will perform four sets of 'stretch and folds' every thirty minutes during the first two hours. This aligns the gluten without tearing the delicate structure.
The method.
Mix the leaven
Dissolve the starter into the water, then mix in the flour and salt until no dry patches remain. Cover with a damp cloth.
Perform folds
Every 30 minutes for the first two hours, grab an edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat four times.
Bulk rise
Let the dough sit undisturbed for 4 to 6 hours at room temperature. It should increase in volume by about 50% and show small bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight round. Flip it over so the seam is down and drag it across the counter to create surface tension.
Final proof
Place the dough seam-side up into a floured proofing basket. Cover and refrigerate for 12 to 18 hours.
Bake
Preheat your Dutch oven inside the oven at 450°F. Carefully drop the dough in, score the top with a sharp blade, cover, and bake for 20 minutes. Remove the lid and bake for another 20 to 25 minutes until the crust is deep brown.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or pumpkin seeds during the initial mixing stage.
Whole Wheat Blend
Replace 100g of bread flour with stone-ground whole wheat for an earthier profile.
When it doesn't go to plan.
Check the temperature of your water; keep it around 80°F to give the yeast a head start.
If the dough sticks to your hands, wet them slightly with water instead of adding more flour.
Let the loaf cool on a wire rack for at least two hours; slicing too early makes the interior gummy.
The ones that keep coming up.
How do I know if my starter is ready?
Take a teaspoon of the starter and drop it into a glass of water. If it floats, it has enough gas trapped inside to leaven the bread.
Why is my crust pale?
The oven was likely not hot enough or the Dutch oven lid was removed too early. Ensure the pot is fully preheated for at least 45 minutes.
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