Artisan Sourdough Bread Recipe

Imagine the aroma of freshly baked sourdough bread wafting through your home. This recipe is not just any bread; it’s a rustic delight that creates a crispy crust and a tangy flavor that will leave you wanting more. Sourdough bread is a true staple, perfect for sandwiches or simply enjoyed with butter.

What makes sourdough special? The secret lies in the fermentation process that develops its unique taste and texture. This is a rewarding recipe that might take a bit of time, but the results are absolutely worth it. With a little patience and the right technique, you’ll be able to create a loaf that rivals your favorite bakery.

The Allure of Sourdough Bread

The aroma of freshly baked sourdough bread can transform any space into a warm, inviting haven.

This artisan loaf is more than just food; it’s a comforting experience that brings back memories of cozy kitchens and the art of traditional baking.

With its golden-brown crust and chewy interior, sourdough bread is a delight that many cherish.

Characteristics of Artisan Sourdough

Artisan sourdough bread stands out with its complex flavor profile, combining tanginess and earthy notes.

The bread’s exterior is characterized by a crispy crust, while the inside remains soft and airy, creating a perfect balance.

Each slice reveals the airy crumb that is ideal for sandwiches or simply enjoying with butter.

The Craft of Sourdough Baking

Creating sourdough bread requires a commitment to the process, often involving lengthy fermentation to develop its unique taste.

This patience pays off with a loaf that rivals those from artisanal bakeries.

Embracing the time it takes to let the dough rise and develop character allows for a more flavorful loaf.

Preparing the Dough

Mixing the right ingredients is crucial for achieving the perfect sourdough loaf.

The combination of active sourdough starter, warm water, bread flour, and salt forms the foundation of this recipe.

Kneading the dough ensures it gains the elasticity needed to rise beautifully, leading to that desirable texture.

The Importance of Rising Times

Rising is a key step that cannot be rushed.

The first rise allows the dough to double in size, creating air pockets essential for the loaf’s structure.

The second rise enhances the flavor even further, especially if allowed to develop overnight in the refrigerator.

Bringing It All Together

Once the dough is risen and shaped, it’s time for baking.

Preheating the oven with a dutch oven inside helps achieve that perfect crust.

Baking the loaf covered ensures it retains moisture, resulting in an impressive golden-brown exterior when removed.

The Perfect Sourdough Bread Recipe

This artisan sourdough bread has a crunchy, golden-brown crust and a soft, chewy interior with delightful tang. The flavor is complex yet approachable, making it a perfect complement to any meal or a delicious snack on its own.

Ingredients

• 1 cup (240g) active sourdough starter
• 1 1/2 cups (360ml) warm water
• 4 cups (480g) bread flour
• 1 1/2 teaspoons salt

Instructions

1. Mix the Dough: In a large bowl, combine the sourdough starter and warm water, stirring until smooth. Gradually mix in the bread flour and salt until a shaggy dough forms.
2. Knead: On a lightly floured surface, knead the dough for about 10 minutes until it’s smooth and elastic. Alternatively, you can use the stretch and fold technique in the bowl for about 30 minutes.
3. First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
4. Shape: Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a round or oval loaf as desired, then place it seam side down in a floured proofing basket.
5. Second Rise: Cover the dough and let it rise for another 2-3 hours at room temperature, or overnight in the refrigerator for enhanced flavor.
6. Preheat and Bake: Preheat your oven to 450°F (232°C) with a dutch oven inside. When ready, carefully place the dough into the hot dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
7. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 6-8 hours (including rising time)

• Servings: 1 loaf
• Calories: 120kcal (per slice)
• Fat: 0.5g
• Protein: 3g
• Carbohydrates: 25g