Crusty Artisan Sourdough Bread (Printable)

Traditional fermented loaf with crispy crust and tangy taste

# What You'll Need:

→ Starter

01 - 100 grams active sourdough starter (fed and bubbly)

→ Dough

02 - 375 grams bread flour (plus extra for dusting)
03 - 25 grams whole wheat flour
04 - 275 grams water (room temperature)
05 - 10 grams sea salt

# How to Prepare:

01 - In a large bowl, mix the bread flour, whole wheat flour, and water until just combined. Cover and rest for 1 hour.
02 - Add the sourdough starter and salt to the dough. Mix by hand or spatula until fully incorporated.
03 - Cover and let ferment at room temperature for 4-5 hours. Every 30-45 minutes, stretch and fold the dough in the bowl 4 times.
04 - Turn the dough onto a lightly floured surface. Shape it gently into a round, cover, and let rest for 20 minutes.
05 - Shape the dough into a tight round loaf. Place seam side up in a well-floured proofing basket or bowl.
06 - Cover and let rise at room temperature for 2-3 hours, or refrigerate overnight for a more pronounced sour taste.
07 - Place a Dutch oven or heavy pot with lid in the oven and preheat to 480°F for at least 30 minutes.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade. Transfer to the preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake another 25 minutes until deep golden brown.
09 - Remove bread from pot. Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The crust develops a professional bakery quality crackle that shatters beautifully when you slice into it
  • Your kitchen will smell like an artisan bakery, making the long fermentation feel absolutely worth it
02 -
  • The Dutch oven creates steam that gives you that incredible crispy crust, so do not skip this piece of equipment
  • Cold proofing overnight in the fridge develops deeper flavor and makes scoring much easier because the surface firms up
03 -
  • Use a kitchen scale for every ingredient because sourdough is precise chemistry and volume measurements can lead to inconsistent results
  • Let your dough tell you when it is ready during bulk fermentation rather than watching the clock, looking for bubbles and increased volume

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