Artisan Sourdough Bread Recipe

Ingredients

• • 400 grams (3 cups) bread flour
  • 300 grams (1 1/4 cups) water
  • 11 grams (2 teaspoons) sea salt

• 100 grams (1/2 cup) sourdough starter
• Brown rice flour, for dusting

Instructions

1. Feed the Starter:

• Feed your sourdough starter 3-4 hours before starting the bread to ensure it’s active and bubbly.

2. Mix the Dough:

• In a large bowl, mix the water and sourdough starter using a dough whisk or your hands.
• Add the bread flour to the starter mixture and mix until it forms a shaggy dough.

3. Add Salt and Rest:

• Sprinkle salt over the dough and use the pincer method to incorporate it. Pinch and fold the dough until the salt is evenly distributed.
• Cover and let the dough rest for 20-30 minutes.

4. Stretch and Fold:

• Perform two sets of stretch and folds, spacing them 30 minutes apart.
• Cover the dough and allow it to ferment at room temperature (75°F) for 1 ½ to 2 hours until it becomes puffy and slightly risen.

5. Shape the Dough:

• • Gently shape the dough into a boule (round loaf) or batard (oval shape).
  • Dust a bread proofing basket (banneton) with brown rice flour. Place the shaped dough into the basket, seam-side up.
  • Dust the top of the dough with more brown rice flour and cover with plastic wrap.

6. Cold Proof:

• Place the dough in the refrigerator and cold-proof it for 12-18 hours.

7. Preheat the Dutch Oven:

• Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.

8. Bake the Bread:

• • Remove the dough from the fridge and turn it onto a piece of parchment paper.

• • Score the top of the dough with a sharp blade or lame.
  • Carefully transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
  • Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.

9. Cool the Bread:

• Remove the bread from the Dutch oven and place it on a cooling rack. Let it rest for 30-60 minutes before slicing.