Artisan Bread Recipe
Ingredients:
150g bubbly, active sourdough starter (approximately 3/4 cup starter)
275-325g warm water (approximately 1 1/3 to 1 2/3 cups)
*See below for note about water
25g olive oil (approximately 2 TBSP)
500g bread flour (approximately 4 cups)
10g sea salt (approximately 1.5-2 TSP)
Parchment paper (for baking)
Optional: 30g Honey (1.5 TBSP)
Instructions:
Mix and Combine:
In a large mixing bowl, use a fork or spatula to combine 150g (3/4 cup) bubbly, active sourdough starter with 275-325g (1 1/3-1 2/3 cups) warm water and 25g (2 TBSP) olive oil. Stir until the starter is dissolved in the water and the oil is incorporated. Add the optional 30G honey (1.5 TBSP) here. Gradually add 500g (4 cups) bread flour and 10g (2 TSP) sea salt to the mixture, and continue mixing until the ingredients are fully combined.
Combine by Hand:
Use your hands to bring the dough together. It will be rough and shaggy, but don’t worry—this is expected.
Rest the Dough:
Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes to 1 hour. This rest period helps the dough relax and makes it easier to proceed with the next steps.
Bulk Fermentation (First Rise):
After the rest, using the same bowl you mixed with, cover with a damp towel or plastic wrap, and let it rise at room temperature for about 4 to 12 hours, depending on your kitchen's warmth and environment. The dough should double in size during this period. The beginning of this rise is the time to start the Optional stretch and folds. See Below for instructions for the first few hours of the Bulk Rise.
Optional Stretch and Folds:
About 30 minutes into the bulk rise, you can do stretch and folds to help increase gluten development and improve the final bread structure. To do this: Grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat this process until you've completed one full set (all sides of the dough). Repeat the stretch and fold every 30 minutes to 1 hour during the first few hours of the bulk rise. You can do this 1 to 4 times at the beginning of the bulk rise. This step is optional, but it helps improve the volume and height of your bread.
Shape the Dough:
Divide your work surface in half—flour one side for cutting and leave the other side clean for shaping. Remove the dough from the bowl by tilting sideways as much as needed. It should “fall” out gently and slowly. Make sure to place it on the floured section. If making two loaves, cut the dough in half using a dough scraper, or leave it whole for one loaf. To shape, fold the dough over toward the center, give it a slight turn, and repeat until the dough is fully folded. Flip it over and place it seam side down on the non-floured side. Using the surface tension of the table, gently cup the dough with your hands and rotate it in quarter turns to shape it into a tight ball. The tension you create by pulling the dough towards you as you rotate it helps form the shape of the loaf. Excess flour will cause the dough to slide and not have tension, just brush it off.
See notes below for Fridge Option after you shape your dough.
Second Rise and Prepare for Baking:
Line a pot or Dutch oven with parchment paper. If using a bread pan, grease the pan lightly. After shaping the dough, transfer it into your prepared cooking vessel (Dutch oven, pot, or greased bread pan). Cover the dough with a damp cloth or plastic wrap and let it rise for another 1-2 hours or until it has puffed up and visibly expanded. The dough does not need to double in size during this time but it might.
Preheat the Oven and Score the dough:
Once the dough is ready, preheat your oven to 450°F. score the top of the dough with a sharp serrated knife or bread lame. The scoring line should be at least 3 inches or more in length to ensure the dough can expand properly during baking. You can score just a single line down the middle or get creative with your pattern!
Bake the Bread:
Turn the oven temperature down to 400°F as soon as the dough is ready for baking. If you're using a bread pan and not a Dutch oven, cover it with aluminum foil to create a tent. Bake for about 30-40 minutes. After 30-40 minutes, remove the foil or lid to allow the bread to brown and bake for an additional 20-30 minutes. Rest the bread on a wire rack and do not cut the bread for at least 30 minutes or more.
Notes:
Fridge Instructions:
THIS IS OPTIONAL. If you don’t have time to bake or complete the second rise after shaping your dough, you can cold proof (also called cold retard) the dough in the fridge. Simply refrigerate the dough after the bulk fermentation and shaping the dough steps. You can cold proof for 8 to 36 hours depending on your schedule. After you are done with refrigeration, go ahead and score and bake your dough. If you have less time, cold proof for less than 8 hours and allow the dough to warm up and rise before baking. The fridge helps with timing flexibility and also enhances the flavor of the bread by developing a stronger sourdough taste.
Water:
You have the option to use 275 g to 325 g. The more water you use the more hydrated/soft/ wet the dough/bread will be. The less water you use the more dense/firm/easier to shape the dough/bread will be. I find using less water helps in the shaping and less stickiness of the dough. Please note: if your dough is more hydrated, a banneton does help keep the bread from being as flat. Both loaves will turn out well either way.
Check the Internal Temperature:
You can also take the internal temperature of your bread to double-check that it is done. For sourdough, it should read about 205-210ºF .