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Sourdough

A step by step guide to make The BEST-better than a bakery Artisan style Sourdough bread.
Prep Time12 hours
Cook Time50 minutes
Cold proofing1 day 5 hours
Total Time1 day 17 hours 50 minutes
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.