CLASSIC ARTISAN SOURDOUGH LOAF RECIPE

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

💰Cheaper: store-bought yeast

Store-bought yeast is easier to find for beginners.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is more cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is less expensive.

Feed the sourdough starter 12 hours before making the bread.

Measure 250 g of bread flour and 250 g of all-purpose organic flour into a bowl.

Add 350 g of room temperature filtered water, 70 g of sourdough starter, and 10 g of salt to the bowl.

Stir the mixture with damp fingers or a silicone spatula until combined; the dough will be wet and messy.

Let the dough rest for 30 minutes.

Perform a series of stretch and folds by lifting the edges of the dough around the bowl in a clockwise direction, doing this 3 to 4 times around the bowl.

Let the dough rest for 30 minutes between each set of stretch and folds; repeat this process for a total of three sets.

Cover the bowl with a plate and let the dough undergo bulk fermentation for about 12 hours, until doubled in size.

Flour the counter and remove the dough from the bowl, shaping it into a ball.

Cover the shaped dough with a glass bowl and let it rest for 20 to 30 minutes.

Shape the dough again and transfer it to a proofing basket.

Cover the proofing basket with a Meyer's bag, shower cap, or plastic wrap to prevent drying out and refrigerate until ready to bake.

When ready to bake, remove the dough from the refrigerator and make deep cuts on top with a lame or razor blade.

Preheat the oven to 500°F (260°C) with the Dutch oven inside.

Transfer the dough onto parchment paper and place it in the warm Dutch oven.

Bake at 500°F (260°C) for 20 minutes, then lower the temperature to 450°F (232°C) and bake for an additional 10 minutes.

Remove the lid and bake for another 10 minutes for a total of 40 minutes baking time.

Remove the bread from the Dutch oven and let it cool on a wire rack for about 2 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens