Homemade bread is so rewarding to make BUT it doesn’t have to be so difficult. I will show you how to make a gorgeous loaf of sourdough in just over 6 hours. (With an established sourdough starter)
Warm sourdough out of the oven is quite a wonder for the senses. The smell, the taste, and of course it’s gorgeous looks! I really love the artisan loaf style as it is perfect for big sandwiches, toast, and dipping.
Now if you do not have a Dutch oven, you can still make this recipe. To substitute, you can use a stock pot with lid, a cast iron pan, a pizza stone, or just a baking sheet. Now a baking sheet and pizza stone will not yield the same result BUT it will still give you a great sourdough bread. The reason a Dutch oven is the perfect vessel, and my method of choice is it creates steam within the pan. It makes a tall, moist center and crunchy perfect ears on the crust! To do this we will actually be preheating the Dutch oven before adding the dough. So, you will want to do this when your dough is 30 minutes away from being ready to cook. This is the best and my favorite way to get the BEST Artisan bread!
You will need a sourdough starter to achieve the perfect loaf. If you do not have one already here is my recipe, and note it takes 6 days to make the starter. Sourdough Starter
Let’s get started!
Sourdough Bread – Artisan Style
Equipment
- Dutch Oven
Ingredients
- 3 cups AP Flour plus, more for dusting.
- 1 1/2 tsp Salt
- 1 1/4 cups water
- 3/4 cup sourdough starter See inside post for my recipe.
- 1 tbsp. honey
You will also need…
- Olive oil
- parchment paper
- lame, razor, or sharp knife.
Instructions
- Combine all the ingredients into a standing mixer bowl. With the dough hook attachment stir until just combined. Then stir on medium for 5 minutes. If you do not have a mixer, stir all the ingredients into a bowl and knead on a floured surface for 10 minutes. We want the texture to be a bit sticky and stretchy.
- After the dough is mixed, oil a large bowl with extra virgin olive oil. About 2 tbsp. Form the dough into a ball and place in the bowl. Cover with plastic wrap and let rise for 3 hours.
- After 3 hours fold the dough from the sides to the middle. Grab the left side and fold to the middle. Now the right side. Next, fold those sides to the middle to form a ball. Squish the ends together and make a ball.
- If you have a proofing basket, flour it well and. place the dough ball in the center of the basket. (SEAM SIDE UP) Cover with plastic wrap or a tea towel. If you do not have a basket, place a well-floured tea towel in a large bowl and put the dough ball in the center, sprinkle the top with flour, and cover with plastic wrap. Let the dough rise for an additional 2- 2 1/2 hours.
- 30 minutes before the rise time is up, move the oven rack down to a low spot to fit the Dutch oven. Heat the oven to 450° Place the Dutch oven in with the lid and let it warm up for 30 minutes.
- If you are using the cast iron, baking sheet or pizza stone method. Preheat in the over for 15 minutes.
- After the preheat, carefully remove and set aside. It will be VERY hot.
- Flip the proofed dough onto a piece of parchment paper. Score the top of the dough with a lame, razor, or sharp knife.Try for a simple side swipe at a flat angle. This will open the dough up while cooking and get a great crust.
- Now carefully pick up the parchment paper with the dough in the middle, and place in the Dutch oven. Put on the lid back on.
- If using a cast iron, sheet or stone place dough on parchment and on to the middle.
- Bake for 15 minutes, and then remove the lid. Bake for an additional 15 minutes.
- Remove from the oven and move the bread onto a wooden cutting board or baking rack. The bread should be golden brown, and bottom of the loaf should sound hollow if you knock on it. That is how you know it is done!
- Let it rest for a few before slicing. Eat with warm butter or dip in oil right away. That is an order!
- Enjoy!!!
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