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Artisan Sourdough Bread

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Prep Time 2 hours
Cook Time 45 minutes
Bulk Rise and Proofing 20 hours

Equipment

  • Mixing Bowl
  • Dutch Oven
  • Razor or knife

Ingredients
  

  • 100 grams Sourdough Starter
  • 350 grams Water
  • 250 grams Bread Flour
  • 250 grams All-purpose Flour
  • 15 grams Salt

Instructions
 

  • Mix all ingredients in a mixing bowl until no dry flour remains. The dough will be quite sticky and won't come together into a nice ball. Let the dough sit on the counter for 15-30 minutes to autolyze.
  • Wet your hands, stretch one side of the dough, and fold it on itself. Rotate the bowl 45 degrees and repeat until you have gone all the way around the bowl. Repeat a round of stretches and folds every 15 minutes until you have completed 4 cycles. See the post above for instructional photos.
  • Cover the bowl with a damp towel and allow the dough to bulk rise overnight (8-12 hours) at room temperature.
  • In the morning or after 8-12 hours, the dough should have almost doubled in size. Wet your hands and put the dough on a clean surface.
  • Stretch the dough out into a rectangle. Fold the dough like you would a piece of paper going into an envelope. Then fold it in half again to create a square.
  • Cup your hands around the dough and bring the outside edges of your hands together while turning the dough. Turn a few times while creating a tight seam on the bottom as your hands come together.
  • Transfer your dough, seam side up, into a lightly floured banneton. You could also use a lightly floured kitchen towel inside of a mixing bowl.
  • Cover with a damp towel and place in the refrigerator to proof for 8-48 hours.
  • After proofing, preheat your oven to 450 degrees Fahrenheit. Place your dutch oven in the oven for 10-15 minutes to preheat.
  • Remove your dough from the refrigerator and place it, seam side down on a piece of parchment paper at least 1 1/2 times as big as your loaf. Score the dough so gasses can escape during baking.
  • Remove the dutch oven from the oven. Transfer the dough and parchment paper into the dutch oven and cover with the lid.
  • Bake covered for 25 minutes then return to the oven to finish baking for 15-20 minutes or until the top of the loaf is golden brown.
  • After baking, remove the bread from the dutch oven to cool. Allow it to cool for at least 30-60 minutes before slicing.

Notes

This bread is best when enjoyed within 3-4 days. If any bread is remaining, slice and store it in the freezer for up to 4 months. 
You can use only bread flour or only all-purpose flour for this recipe but the texture will change. Using only bread flour will make the bread more dense while using only all-purpose flour will give you a softer bread.