Artisan Sourdough

How to Make Artisan Sourdough Bread at Home

There is something truly magical about baking your own bread, especially sourdough. The crackling crust, the tangy flavor, and the chewy texture make it a favorite for bread lovers everywhere. Nobody used to like sourdough in our household, now it's all that anyone wants to eat. A loaf barely lasts 1 day anymore. If you've always wanted to make artisan sourdough bread at home, this step-by-step guide will help you create a loaf that's both beautiful and delicious

Why Sourdough?

Sourdough bread isn't just about taste; it's also about health. Made with just flour, water, and salt, sourdough relies on a natural fermentation process that breaks down gluten and makes nutrients more bioavailable. Plus, the probiotics in the starter can aid in digestion and contribute to gut health. Using 100% natural stone ground flour adds an extra health benefit that makes it that much more gut friendly and nutritional.

What You'll Need

Before you begin, gather the following ingredients and tools:

Ingredients:

Tools:

  • A large mixing bowl

  • A kitchen scale (essential for accurate measurements)

  • A bench scraper or spatula

  • A proofing basket (optional, but helpful for keeping a nice shape)

  • A Dutch oven or baking stone

  • Parchment paper or silicone mat

  • A clean kitchen towel

 

Step 1: Feed Your Starter

Make sure your sourdough starter is active and bubbly before you begin. Feed it with 1:5:5 ration (1 part starter, 5 parts flour, 5 parts water)  about 4-6 hours before you plan to mix your dough. When it doubles in size and passes the "float test" (a small dollop floats in water), it's ready to use.


Step 2: Mix the Dough

In a large mixing bowl, combine 735g of water and 250g of sourdough starter. Mix until starter is completely dissolved. Add 1000g of All Purpose flour and mix until well combined. You can either add the 20g of salt to the flour and mix in right away or wait 30 minutes after adding your flour. Some people say the gluten development is better if you hold your salt. I've tried both ways, and I didn't really find a difference. Once dough is thoroughly mixed, cover with damp towel and let rest for 30 mins.


Step 3: Stretch and Fold

Instead of traditional kneading, sourdough relies on a stretch-and-fold technique:

1. Over the next 2 hours, perform 4 sets of stretch and folds, spacing them about 30 minutes apart.

2. To stretch and fold: Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat until all sides have been folded.

3. After the last stretch and fold, cover the dough and let it rest until it has doubled in size (this can take 2-6 hours, depending on the temperature). I usually mix my dough later in the afternoon (4 p.m.) and then after 2 hours of stretch and folds, let it sit until I go to bed (around 4 hours).


Step 4: Shape the Dough

1. Lightly flour your work surface and turn out the dough. Split dough into 2 equal portions using a bench scraper. Flatten dough into a rectangle shape and fold dough onto itself and roll up into a ball. Create tension in the dough by pushing away and pulling the dough ball toward you. Do this 4-6 times to attain good tension in the dough. Gently shape the first portion into a round or oval loaf, depending on your preference. 

2. Place the shaped dough seam-side up in a floured proofing basket (this is my preference) or a parchment lined/ greased loaf pan. Repeat for second portion of dough.

3. Cover with a kitchen towel and let it proof for 1-2 hours at room temperature, or cover with plastic (grocery bag or shower caps work well) and refrigerate overnight for a slower ferment and deeper flavour (this is what I do)

Step 5: Bake the Bread

1. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes.

2. Carefully transfer the dough to a piece of parchment paper or silicone mat, score the top with a sharp knife or razor blade, and place it in the hot Dutch oven.

3. Cover with the lid and bake for 25- 30 minutes. Then, remove the lid and bake for an additional 8-10 minutes, or until the crust is deep golden brown.

4. Let the bread cool completely on a wire rack before slicing.


Tips for Success

  • Patience is key: Sourdough is a slow process, but the results are worth it.

  • Experiment with flours: Adding whole wheat or rye flour can add complexity to the flavor.

  • Keep notes: Every bake is a learning experience. Write down what works and what doesn’t. There are so many factors that affect baking- temperature, humidity, strength of starter, type of flour being using. 


Final Thoughts

Baking artisan sourdough bread at home is a labor of love. It’s not just about creating food but about connecting with a centuries-old tradition. The more you practice, the better your bread will become. So, roll up your sleeves, get your hands in some dough, and enjoy the journey. There's nothing quite like the smell of freshly baked sourdough wafting through your home!


 

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