Artisan style Sourdough Bread crafted with love and makes the BEST loaf ever!

Better than a bakery! That’s right, I said it. I have spent many many hours perfecting this recipe and I am quite happy with where it is right now. If you are an advanced sourdough baker or just up for the challenge-this is the recipe for you.

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.

Here is a link to the banneton bread proofing basket I use. It also comes with a starter kit with all the tools you need to bake like a pro. https://www.amazon.com/dp/B09HH4K1LZ/ref=cm_sw_r_as_gl_apa_gl_i_VE716HZ63JKDY5RPATVM?linkCode=ml1&tag=jenniferbruma-20&fbclid=IwY2xjawIYwDBleHRuA2FlbQIxMAABHSZthikuKhLrl-AmLG6LnDuughO2gFnmRlnDdXp-a9W6dIXhckGNkzSuuw_aem_wf_GUaMO7sf_2mh1cJl0Xg&th=1

I use a Dutch oven to achieve the best loaf and use a the preheat method. I find that gets the best crust. 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!

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

Okay, let’s get started!

Print Recipe

Sourdough

A step by step guide to make The BEST-better than a bakery Artisan style Sourdough bread.

Prep Time12

Cook Time50

Cold proofing1 5

Total Time1 17 50

Keyword: 1 day bread, Advanced baking, Artisan bread, Best sourdough bread, bread baking, homemade bread, sourdough, sourdough bread, sourdough starter

Equipment

Dutch Oven
Banneton bread proofing basket
Scoring lame
Bowl scraper
parchment paper

Ingredients

3 cups Bread flour I like King Arthur brand (plus a bit more for dusting) Ap flour can be used
1 1/4 cups warm water
1 1/2 tsp salt
1/2 cup sourdough starter see post above for my recipe and tips on storing.

Instructions

Autolyse

Combine the flour and water in a large bowl. Mix with a dough wisk or fork until just combined.
Cover with plastic wrap or a damp towel and let it sit for 1 hour.
After 1 hour, add the salt and starter. It will be sticky. But you can wet your hands in a bit of water before you start or use gloves too.

Stretch and Fold

Mix and fold until the flour is mixed through and smooth.
Cover again and let it rest for 30 minutes.
Stretch and fold for a few minutes. 4-6 folds. Cover and then rest for 30 minutes.
2 more rounds of stretches and folds. Cover and rest again for 30 minutes each.

Bulk Fermentation

Give the dough 1 more round of stretches and folds. Now cover and let it rise at room temperature for 8 hours.
After 8 hours it should have increased by 50% in volume. There may be some bubbles and it will jiggle a bit too. If it has not doubled in size let it sit for a few more hours.

Shape

Lightly flour the work surface and carefully pour the dough onto the counter using a scraper.
Gently shape into a round dough ball.
Stretch the side up and down into the center, turning as you go. Repeat until you have made a full circle.
You can use a scraper to push and pull to create tension.

Rest

Let the dough rest seam side up for 30 minutes.
Prep the proof basket with the dough rests. If you have a flour sack leave it in the bowl.
Dust the bowl with flour all over the bowl.
After the rest, push and pull with the scraper and and place the dough into the proofing bowl seam side up.
Cover and let it rest for 30 minutes.

Cold proof

Make sure the basket well covered. Refrigerate for 24- 30 hours. You can go up to 48 hours.
When ready to bake preheat the oven to 550°F Put the Dutch oven and lid into the oven.
While that warms tear a strip of parchment paper to fit your Dutch oven. Place over the basket and flip over onto the paper.

Score

Now score any way you choose. A simple X works or play with different designs.
Carefully pick up the parchment paper and lower into the Dutch oven.Drop 3 ice cubes in the Dutch and put on the lid. (Ice cubes add steam to the baking)

Bake

Place in the oven, lower the temperature to 450°F.Bake for 30 minutes. Then remove the lid and bake for 10-15 minutes more
Pull out the parchment with the bread loaf and let it rest for 1 hour before slicing.
ENJOY!

Storing

After cutting and if you have leftovers, wrap in plastic wrap or if you have a food saver that will keep it fresh too. It will keep for 3-4 days.
You can also freeze it.