Sourdough Bread Artisan

A rewarding recipe for making delicious sourdough bread from scratch, featuring a beautifully crisp crust and airy crumb.

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Prep Time 1

Cook Time 35

Total Time 1 35

Servings: 12 slices

Course: Bakery, Breakfast

Cuisine: American, Artisan

Calories: 200

500 g bread flour Use high-protein bread flour for best results.
350 ml water Room temperature water is ideal.
100 g active sourdough starter Ensure your sourdough starter is active and bubbly.
10 g salt Sea salt or kosher salt works well.

In a large bowl, mix the bread flour and water until combined. Let it rest for 30 minutes. This step is called autolyse.
Add the active sourdough starter and salt to the dough. Mix by hand until everything is evenly incorporated.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 4 hours, or until doubled in size.
After the first rise, gently deflate the dough and shape it into a round loaf.
Let it rest for another hour while you preheat your oven to 450°F (230°C).
Place your dough on a piece of parchment. Use a sharp blade to score the top before baking.
Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove it from the oven and let it cool on a wire rack before slicing.

Serving: 1gCalories: 200kcalCarbohydrates: 40gProtein: 8gFat: 1gSodium: 200mgFiber: 2g

Store sourdough bread in a paper bag at room temperature for a couple of days. For longer storage, wrap in plastic and freeze.

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