Description
This recipe produces a standard, high-hydration artisan sourdough loaf with an open crumb and crisp crust. It requires an active starter.
Ingredients
Scale
- 350g bread flour
- 150g whole wheat flour
- 350g water (80-90 degrees F)
- 100g active sourdough starter (fed 4-8 hours prior)
- 10g fine sea salt
Instructions
- Mix flour and water in a bowl until just combined. Cover and let rest for 30 minutes (autolyse).
- Add the starter and salt to the dough. Mix thoroughly by hand until incorporated.
- Perform four sets of stretch and folds every 30 minutes during the bulk fermentation period.
- Allow the dough to bulk ferment at room temperature (around 75 degrees F) until it has increased in volume by 30-50% and shows signs of activity (1 to 4 hours, depending on ambient temperature).
- Gently pre-shape the dough into a round. Let it rest on the counter, covered, for 20 minutes.
- Shape the dough tightly into your final desired shape (boule or batard). Place seam-side up in a floured banneton basket.
- Cold proof the dough in the refrigerator for 12 to 18 hours.
- Preheat your oven to 500 degrees F with a Dutch oven inside for at least 45 minutes.
- Carefully turn the cold dough out onto parchment paper. Score the top surface deeply with a sharp blade.
- Carefully place the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes at 500 degrees F.
- Remove the lid. Reduce the oven temperature to 450 degrees F and bake for an additional 20-25 minutes until the crust is deep brown.
- Cool completely on a wire rack before slicing.
Notes
- Use a 100% hydration starter for best results in this recipe.
- The total bulk fermentation time is highly dependent on your kitchen temperature. Watch the dough, not the clock.
- If you do not have a Dutch oven, bake on a preheated pizza stone with a pan of water on the bottom rack for steam.
- Prep Time: 30 min
- Cook Time: 45 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0.5
- Sodium: 200
- Fat: 1.5
- Saturated Fat: 0.3
- Unsaturated Fat: 1.2
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 9
- Cholesterol: 0