Sourdough Bread
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.
Sourdough Bread
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About this Recipe
Dreaming of that perfect loaf of sourdough bread, with its signature crackly crust and impossibly soft, airy interior? This recipe helps you master the art of sourdough, transforming simple ingredients into a truly artisan loaf right in your own kitchen.
This recipe works by focusing on the foundational elements of great sourdough: a robust starter, carefully measured flours, and the perfect balance of hydration. The result is a bread that isn't just delicious on its own, but toasts up beautifully for incredible sandwiches and maintains its quality for days, far surpassing anything you'd find pre-made.
Expect a deeply satisfying baking experience culminating in a loaf that delivers on every promise. You'll savor the rich, complex tang characteristic of well-fermented sourdough, complemented by a wonderfully chewy crumb. The crust will sing with a delicate crispness, providing a delightful textural contrast. While learning the 'art of sourdough' takes practice, this recipe guides you towards a truly rewarding outcome, yielding enough loaves to share or enjoy throughout the week.
Customization & Variations
This sourdough recipe features a specific blend of bread flour and whole wheat flour, but you can experiment with slightly adjusting the ratio of these flours to subtly alter the crumb texture and flavor profile. The key to success lies in using an active, ripe sourdough starter and levain; these living ingredients are what bring the bread to life. If you're new to sourdough, focusing on consistency with the specified flours will build a strong foundation.
Serving & Context
This versatile artisan sourdough bread is ideal for crafting gourmet sandwiches or serving simply with a good olive oil. Its robust flavor and texture make it perfect for any meal, from a hearty breakfast to a sophisticated dinner.