Hello lovelies! I am so excited to share this beginner recipe for artisan sourdough bread with you! This past summer, I took a bread baking class, and since then, I have been baking many sourdough loaves. Although I have not been baking sourdough bread for long, I thought I can share with you the process I go through to get these beautiful and delicious loafs! It is a long process, but trust me, it is worth it! This beginner sourdough bread recipe will make a gorgeous loaf that tastes so good. It makes for great toast with butter and berry jam. Or enjoy it by dipping it in your chicken-noodle soup! Overall, this artisan sourdough bread recipe is to-die-for, and I hope that you give it a try!
Note:
In baking terms, hydration is the total amount of water (or liquid) divided by the total amount of flour. This dough is considered high hydration at 75% and is a wet dough. Doughs that are lower in hydration tend to be drier with smaller holes. They fall into the 50%-68% range.
Ingredients:
- 50 grams (1/4 cup) bubbly, active starter
- 375 grams (1 1/2 cups plus 1 tbsp) warm water
- 500 grams (4 cups plus 2 tbsp) bread flour
- 9 grams (1 1/2 tsp) fine sea salt
Instructions:
Make the Bread Dough:
- First, grab a large ceramic bowl
- Get your measurement tools ready. It is best to have a scale, however it is not vital.
- Begin by mixing the starter (a cultured special mixture of flour and water) and the lukewarm water together in the large bowl with a fork.
- Then, add bread flower and salt. Mix to combine.
- Finish by using hands to incorporate all the ingredients and to form a rough dough.
Bulk Rise:
- Cover the dough with plastic wrap, and let it sit for 1 hour
- Once the hour is up, prepare to stretch and fold the dough.
- With lightly wet hands, grab a section of the dough and stretch it upward.
- Fold the dough over toward the center of the bowl.
- Give your bowl a one-quarter turn and repeat the stretching and folding process until you have come to a full circle, completing 4 folds.
- Repeat this process 5 more times, in 30 minute increments.
- Once you have stretched and folded your dough 6 times, cover your bowl with plastic wrap and let rise overnight (8-10 hours) at room temp.
Shape the Dough:
- Time to shape your dough. In the morning, coax the dough onto a lightly floured surface.
- Then gently shape it into a round and let rest for 5 to 10 minutes. Meanwhile, line your proofing basket with a towel and dust with flour.
- Using a bench scraper, scoop up the dough and flip it over so the smooth side is facing down.
- Shape it again, then flip it back over.
- Use your hands and gently pull the dough towards you to tighten the shape. Place your dough into the lined, floured bowl, seam side up.
Second Rise in Fridge:
- Cover the dough with plastic wrap and set in refrigerator for 1 hour to set its structure.
- When the hour is up, Preheat your oven to 500 degrees Fahrenheit and remove from fridge while the oven is heating up.
Score the Dough:
- Cut a piece of parchment paper to fit the size of your Dutch oven or baking pot.
- Place the parchment over the dough and invert the bowl to release. Dust the surface with flour and rub gently with your hands to coat.
- Using the tip of a razor blade or the tip of a sharp knife, score the dough with bird wings patter, or any pattern that you like.
- Use the parchment paper to transfer the dough into the Dutch oven or baking pot.
Time to Bake:
- Place the pot on to the center rack, and Reduce the heat to 450 degrees Fahrenheit. Bake the dough for 20 minutes, covered.
- Remove the lid, score your bread again, in the same spots, and continue to bake for 25-30 minutes.
- Once your bread is done baking, remove it from the baking pot and let cool on a wire rack for 1 hour before slicing.
Tips:
- I use King Arthur unbleached bread flour and King Arthur whole wheat organic bread flour to make my sourdough bread. You can use either kind of flour, or use both by adding your preferred ratio to the water and starter mixture.
- Video demonstration on how-to stretch & fold: https://youtube.com/shorts/MEHHjVj15Uw?si=_HblZykfVD2pvOVN
- Video demonstration on how-to shape your dough into a round: https://youtube.com/shorts/j4a1knyyaZk?si=Gy2g78OLqaJcGOh6
- Using a scale to measure your ingredients is highly recommended because it enables you to have exact measurements.
- After the bulk rise is done, you can tell your sourdough is ready once it has doubled in size, and has a few bubbles on the surface.
- I got my starter from my break baking class instructor. You can try to make your own, or purchase King Arthur Fresh Sourdough Starter :https://shop.kingarthurbaking.com/items/classic-fresh-sourdough-starter?utm_term=
- Sourdough bread proofing basket kit: https://www.amazon.com/RORECAY-Proofing-Banneton-Sourdough-Fermentation/dp/B08G4ZPZBZ/ref=sr_1_5?keywords=sourdough%2Bproofing%2Bbasket&sr=8-5&th=1
I hope you enjoyed this artisan sourdough bread recipe! If you have any questions or are willing to share how your bread turned out, please leave a comment on my blog! I would love to hear from you.
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