Artisan Sourdough Loaf

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
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Creating an artisan sourdough loaf at home is a delightful culinary journey. With just a few simple ingredients and some patience, you'll craft a bread with a crisp crust and chewy crumb that rivals any bakery loaf.

Ingredients for Artisan Sourdough Loaf

All-purpose flour is the backbone of our loaf, providing structure and chewiness. Water hydrates the flour, helping gluten to develop. Your sourdough starter is the magic ingredient, giving the bread its rise and signature tangy flavor. Finally, salt enhances the taste and strengthens the dough's structure.

Tips & Tricks

  • Keep your sourdough starter fed and active for the best rise.
  • If the dough is too sticky during folding, lightly wet your hands instead of adding flour.
  • For a more pronounced sour flavor, let the shaped dough rise in the fridge overnight before baking.

Serving Suggestions

This sourdough loaf is perfect for rustic sandwiches. Try it with avocado and poached eggs for breakfast, or alongside a hearty soup for dinner. The possibilities are endless with its versatile flavor.

Frequently Asked Questions

Can I use a different type of flour?
Yes! You can substitute some of the all-purpose flour with whole wheat for a nuttier flavor. Just adjust the water as needed.
What if I don't have a banneton?
No worries! Use a bowl lined with a heavily floured tea towel instead.
How long does the bread stay fresh?
This loaf is best consumed within 2-3 days. Store it in a paper bag or bread box to maintain the crust.

Artisan Sourdough Loaf Recipe Walkthrough

Start by grabbing your large mixing bowl. Combine the sourdough starter and water, stirring until they're well mixed. This mixture acts as the foundation of your dough.

Gradually add the flour and salt into the bowl. Mix until the ingredients come together to form a sticky dough. Don't worry if it's a bit shaggy — it'll smooth out as you work with it.

Cover the bowl with a damp cloth. Let the dough rest for 30 minutes. This rest period, known as autolyse, allows the flour to fully absorb the water.

Now, it's time for stretch and folds. Every 30 minutes for the next 2 hours, gently pull up one side of the dough and fold it over itself. Rotate the bowl a quarter turn and repeat. This develops gluten strength without kneading.

After the last fold, shape the dough into a round by tucking the edges underneath. Place it in a floured banneton or a bowl lined with a floured towel. Let it rise for 3-4 hours at room temperature, or until it doubles in size.

About 30 minutes before your dough is ready, preheat your oven to 450°F with your Dutch oven inside. This ensures a hot environment for your loaf to rise and develop a crust.

Carefully transfer the dough onto a piece of parchment paper. Use a sharp blade to score the top — this helps control the expansion during baking. Now, transfer the dough into the hot Dutch oven using the parchment as a sling.

Cover with the lid and bake for 20 minutes. Then, uncover and bake for an additional 25 minutes, or until the crust is a deep golden brown.

Remove the loaf from the Dutch oven and let it cool on a wire rack before slicing. This cooling step ensures the crumb sets properly.

Why You'll Love This Recipe

  • Achieves a perfect balance of tangy flavor and texture.
  • Only four ingredients needed — pantry staples!
  • Great way to utilize your sourdough starter.
  • Impressive results with minimal equipment.

Ingredients

3 cups All-purpose flour
1 1/2 cups Water
1 cup Sourdough starter
1 1/2 tsp Salt

Step-by-step Instructions

1. Combine the sourdough starter and water in a large mixing bowl.
2. Gradually add the flour and salt, mixing until a sticky dough forms.
3. Cover the bowl with a damp cloth and let it rest for 30 minutes.
4. Perform a series of stretch and folds every 30 minutes for 2 hours.
5. Shape the dough into a round and let it rise in a floured banneton for 3-4 hours or until doubled in size.
6. Preheat your oven to 450°F and place a Dutch oven inside to preheat.
7. Carefully transfer the dough to the hot Dutch oven, score the top with a blade, and cover.
8. Bake for 20 minutes covered, then uncover and bake for another 25 minutes or until deep golden brown.
9. Cool on a wire rack before slicing.

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