Sourdough Artisan Bread

Name: Sourdough Artisan Bread
Cook time: 345 min
Total time: 345 min
Ingredients: 50g Bread Flour, approx.; 35g Lukewarm Water, approx.; 10g Active Sourdough Starter, approx.; 1g Sea Salt, approx.; Some Flour, for dusting

This sourdough artisan bread bakes up with a crisp, deeply caramelized crust and a chewy, airy interior. A long fermentation and overnight chill develop its tangy flavor and help the dough hold a beautiful decorative score. Baked in a preheated Dutch oven, it rises with excellent oven spring for a bakery-style loaf at home.

This sourdough artisan bread bakes up with a crisp, deeply caramelized crust and a chewy, airy interior. A long fermentation and o... Show more

By Aisha Ba ·
Variation of Pain de Campagne

Health Grade

D+ · Occasional

Time

5 hrs30 min

Price

0,15 €

Calories

199 kcal

vegan

budget

low calorie

low fat

low sugar

comfort food

Method

Mix the dough

In a large bowl, combine the active sourdough starter, lukewarm water, bread flour, and sea salt. Stir with your hand or a sturdy spoon until no dry patches of flour remain, then squeeze and fold the dough in the bowl for a few minutes until it comes together into one shaggy mass. The dough should feel sticky and a little rough at this stage, but it should hold together.

Bulk ferment and fold

Cover the bowl and let the dough rest at room temperature until it looks noticeably puffed, aerated, and alive with bubbles. During this bulk rise, give it a few sets of folds to build strength: with damp hands, lift one edge of the dough, stretch it up, and fold it over itself, then rotate the bowl and repeat until you have gone all the way around. Keep fermenting until the dough feels lighter and has expanded well.

Shape the loaf

Turn the dough onto a lightly floured surface and shape it into a tight round by gently folding the edges toward the center, then flipping it seam-side down and dragging it against the counter to create surface tension. Dust a proofing basket or a bowl lined with a towel generously with flour for dusting, then place the dough in it seam-side up.

Cold proof overnight

Cover the basket or bowl well and refrigerate the shaped dough overnight so it can slowly proof and develop a deeper, more complex flavor. The dough should feel chilled and slightly firmer when you are ready to bake.

Preheat oven and pot

Place a heavy Dutch oven with its lid in the oven and preheat to 450° F for at least 30 minutes. Heating the pot thoroughly is what gives the loaf its strong oven spring and crisp crust.

Turn out and score

Cut a piece of parchment paper large enough to act as a sling. Turn the chilled dough out onto the parchment so the smooth side is facing up, then dust the top lightly with a little more flour. Using a very sharp lame or razor, score a leaf pattern or one confident slash across the top, cutting about 1/4 inch deep so the loaf has room to expand.

Bake covered then uncovered

Carefully lift the dough by the parchment and lower it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid, then continue baking for 20 to 25 minutes, until the loaf is deeply golden brown with a crisp, well-developed crust.

Cool and serve

Lift the bread out of the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing so the crumb can finish setting inside. Slice and serve once fully cooled.

Ingredients

Method

Servings:

0.5

Uncategorized

100g Bread Flour, approx.
70g Lukewarm Water, approx.
20g Active Sourdough Starter, approx.
2g Sea Salt, approx.
Some Flour, for dusting

Nutrition

Per Serving.

Calories

199 kcal

10% of Daily kcal

Protein

5.7 g

11% RDI

Fat

0.6 g

0.1g sat fat

Carbs

42 g

15% RDI

Sugar

0.2 g

0% RDI

Fiber

1.5 g

5% RDI

Salt

1 g

20% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D+ · 5.4 / 10

Comments

Click to rate

Ingredients

Servings:

0.5

Uncategorized

100g Bread Flour, approx.
70g Lukewarm Water, approx.
20g Active Sourdough Starter, approx.
2g Sea Salt, approx.
Some Flour, for dusting

Watch

Original video

Uploaded 7 days ago

Aisha Ba

12K1K

Sourdough Artisan Bread

Method

Mix the dough

Bulk ferment and fold

Shape the loaf

Cold proof overnight

Preheat oven and pot

Turn out and score

Bake covered then uncovered

Cool and serve

Ingredients

Method

Uncategorized

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Uncategorized

Watch

Aisha Ba

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