Classic Artisan Sourdough Loaf Recipe

This recipe guides you through the process of baking a “Classic Artisan Sourdough Loaf,” a quintessential rustic bread known for its chewy interior, crisp crust, and characteristic tangy flavor developed through natural fermentation. The image prominently features a beautifully baked sourdough boule, with a deeply caramelized, golden-brown crust and distinct scoring marks on its surface, indicating a well-developed rise and proper baking. The dusting of flour on the crust further enhances its artisanal appeal. Sourdough baking is a rewarding process that relies on a “sourdough starter,” a living culture of wild yeast and bacteria, which acts as the leavening agent. While it requires patience and a good understanding of your starter, the result is a truly exceptional bread that far surpasses anything store-bought. This recipe aims to demystify the process, providing clear steps to achieve a professional-quality loaf at home.

Ingredients:

• For the Sourdough Starter:
  • Active and mature sourdough starter (fed and bubbly, ready to use) – approximately 100g (½ cup)
• For the Dough:
  • 500g (about 4 cups) strong bread flour (or all-purpose flour for a softer crumb)
  • 350g (about 1 ½ cups) warm water (around 90-95°F / 32-35°C)
  • 10g (1 ¾ teaspoons) fine sea salt
• Equipment:
  • Large mixing bowl
  • Dough scraper or rubber spatula
  • Kitchen scale (essential for accurate measurements)
  • Banneton basket (floured, for proofing, or a bowl lined with a floured cloth)
  • Dutch oven with a lid (preferred for baking) or a baking stone/steel with a pan of water for steam
  • Razor blade or sharp knife (for scoring)
  • Parchment paper
  • Wire cooling rack

Instructions:

Part 1: Preparing Your Sourdough Starter

1. Activate Starter (if not already active): 4-12 hours before you plan to mix your dough, feed your sourdough starter. Combine 50g of mature starter with 50g of water and 50g of bread flour in a clean jar. Stir well, cover loosely, and let it sit at room temperature until it is bubbly, active, and has doubled in size. It should pass the “float test” (a small spoonful floats in water).

Part 2: Mixing the Dough (Autolyse & Main Mix)

1. Autolyse (Optional but Recommended): In a large mixing bowl, combine the 500g strong bread flour and 350g warm water. Mix with your hands or a dough scraper until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to 1 hour. This step, called autolyse, helps the flour fully hydrate and gluten development begin, making the dough easier to work with.
2. Incorporate Starter and Salt: After the autolyse, add the 100g active sourdough starter and 10g fine sea salt to the dough. Using your hands, mix thoroughly until the starter and salt are fully incorporated. It will be sticky at first. Squeeze and fold the dough repeatedly for 5-10 minutes until the dough starts to come together and gain some elasticity.

Part 3: Bulk Fermentation (Folding)

1. Initial Rest: Cover the bowl and let the dough rest at room temperature for 30 minutes.
2. First Set of Folds: Perform your first set of “stretch and folds.” With wet hands, gently grab a portion of the dough from one side, stretch it upwards, and fold it over itself towards the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times until you’ve stretched and folded all sides of the dough.
3. Repeat Folds: Cover the bowl and let the dough rest for another 30-45 minutes. Repeat the stretch and fold process. Perform 3-4 sets of these stretch and folds, every 30-45 minutes, over a period of 2-3 hours. The dough will become smoother, stronger, and more elastic with each set.
4. Final Rest: After the last set of folds, let the dough rest, covered, for the remainder of the bulk fermentation, which typically lasts 4-6 hours in total (depending on room temperature and starter activity). The dough should have increased in volume by about 20-30%, feel airy, and show signs of bubbles.

Part 4: Shaping the Loaf

1. Prepare Work Surface: Lightly flour your work surface. Gently turn the dough out onto the floured surface.
2. Pre-shape (Banneton Prep): Gently shape the dough into a round or oval (boule or bâtard) by pulling the edges towards the center to create tension on the surface. Let it rest, uncovered, for 20-30 minutes. Meanwhile, heavily flour your banneton basket or the cloth-lined bowl with rice flour (or all-purpose flour).
3. Final Shape: Gently flip the dough over. Perform a final shaping, creating maximum surface tension by pulling the edges of the dough to the center and then flipping it over to create a taut skin. For a boule, pull the sides towards the center and then cup your hands around the dough, rotating it to create a tight ball. For a bâtard, fold the dough into thirds like a letter, then roll it up.
4. Transfer to Banneton: Carefully transfer the shaped dough, seam-side up, into the floured banneton basket.

Part 5: Cold Proofing (Retarding)

1. Refrigerate: Cover the banneton with a plastic bag or plastic wrap and place it in the refrigerator for at least 8-12 hours, or up to 24 hours. Cold proofing slows down fermentation, develops deeper flavor, and makes the dough easier to score.

Part 6: Baking the Sourdough Loaf

1. Preheat Oven and Dutch Oven: About 45-60 minutes before you’re ready to bake, place your Dutch oven with its lid into the cold oven. Preheat the oven to 475°F (245°C). The Dutch oven needs to get very hot.
2. Prepare for Baking: Once the oven and Dutch oven are preheated, carefully remove the hot Dutch oven. Gently invert the cold, proofed dough from the banneton onto a piece of parchment paper.
3. Score the Dough: Using a very sharp razor blade (a “lame”) or a sharp knife, quickly and confidently score the top of the dough. This allows the bread to expand predictably during baking and creates beautiful patterns.
4. Bake Covered: Carefully lift the parchment paper with the dough and gently lower it into the hot Dutch oven. Cover with the lid.
5. Bake covered for 20 minutes. The steam trapped inside the Dutch oven creates a soft crust, allowing for maximum oven spring.
6. Bake Uncovered: After 20 minutes, remove the lid from the Dutch oven. Reduce the oven temperature to 450°F (230°C). Continue to bake uncovered for another 25-35 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
7. Cool: Carefully remove the baked loaf from the Dutch oven and transfer it to a wire cooling rack. Let it cool completely for at least 1-2 hours before slicing. Slicing too early will release steam and affect the crumb’s texture.

Part 7: Serve and Enjoy

1. Serve: Once cooled, slice and enjoy your homemade artisan sourdough loaf. It’s fantastic with butter, cheese, or used for sandwiches.
2. Store: Store leftover sourdough bread at room temperature in a bread box or a paper bag for 2-3 days. For longer storage, slice the loaf and freeze the slices in an airtight bag, toasting them as needed.