Sourdough Bread
Sourdough artisan bread is what sourdough dreams are made of. Crispy on the outside and soft on the inside. It toasts up to make delicious sandwiches and stays good for days. Learn the art of sourdough with this sourdough artisan bread recipe.
Ingredients
- 10 grams sourdough starter (ripe and active, see recipe notes for other options, about 2 teaspoons)
- 100 grams bread flour (scant 3/4 cup)
- 100 grams water (about 7 Tablespoons)
- 200 grams levain (ripe and active, about 3/4 cup)
- 750 grams water
- 900 grams bread flour (about 6.5 cups)
- 100 grams whole wheat flour (about 3/4 cup)
- 20 grams salt (about 1 Tablespoon)
Directions
- 1
Mix together ripe sourdough starter, bread flour and water. Set aside to ripen for 10-12 hours.
- 2
Fermentolyse: Once the levain is peaked and active (bubbly, doubled in size, milky sweet smell), mix 200 grams levain with 700 grams of water in a large bowl. Warm the water if the ingredients are too cold and cool the water if ingredients are too warm. Add the 900 grams bread flour and 100 grams whole wheat flour to the bowl and mix until incorporated and a shaggy dough forms. Let rest for 30 minutes.
- 3
Pre-heat the Oven: Put a dutch oven (top and all) into the oven and preheat to 500 degrees. Allow the dutch oven to heat for about 30 minutes to an hour at 500 degrees.