Classic Crusty Artisan Sourdough Bread (Printable Version)

Classic crusty artisan loaf with chewy crumb and tangy wild yeast flavor, naturally fermented.

# What You'll Need:

→ Starter

01 - 1/2 cup active sourdough starter, fed and bubbly

→ Dough

02 - 3 cups bread flour, plus extra for dusting
03 - 2 tablespoons whole wheat flour
04 - 1 1/4 cups water, room temperature
05 - 2 teaspoons sea salt

# How To Make It:

01 - In a large bowl, combine the bread flour, whole wheat flour, and water. Mix until just incorporated. Cover the bowl and let rest for 1 hour to hydrate the flour.
02 - Add the active sourdough starter and sea salt to the autolysed dough. Mix by hand or spatula until fully integrated and no dry flour remains.
03 - Cover and ferment at room temperature for 4 to 5 hours. Perform stretch and folds every 30 to 45 minutes, repeating 4 times to develop gluten structure.
04 - Turn the dough onto a lightly floured surface. Gently shape into a round boule. Cover and let rest for 20 minutes to relax the gluten.
05 - Shape the dough into a tight round loaf. Place seam side up in a well-floured proofing basket or lined bowl.
06 - Cover and proof at room temperature for 2 to 3 hours. For enhanced sour flavor, refrigerate overnight for cold proofing.
07 - Position a Dutch oven or heavy pot with lid in the oven. Preheat to 480°F for at least 30 minutes to ensure proper heat retention.
08 - Gently invert dough onto parchment paper. Score the surface with a sharp blade or lame. Transfer to preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake 25 minutes until deep golden brown.
09 - Remove bread from pot and transfer to a wire rack. Cool completely before slicing to ensure proper crumb structure.

# Expert Advice:

01 -
  • The crackle of that crust when it first comes out of the oven is music youll want to hear every weekend
  • Your kitchen will smell like the best bakery in town, making the whole house feel cozy and inviting
02 -
  • That Dutch oven needs to be fully preheated for at least 30 minutes or you won't get proper oven spring
  • Cold proofing overnight completely transforms the flavor, making it worth the extra patience
03 -
  • Weighing ingredients in grams rather than cups will transform your consistency
  • Use a razor blade instead of a knife for cleaner, more professional looking scores

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