SOURDOUGH BREAD

Artisan Sourdough Bread with Open Crumb Structure

Sourdough Bread

By Patrick Hogan

Traditional sourdough bread, featuring a long fermentation process for complex flavor and perfect texture.

Prep Time

1 hour

Total Time

1 day

Yields

1  loaf

Instructions

    Levain

  1. Step 1

    Mix starter with water and flour

  2. Step 2

    Cover and rest at 78°F for 5h

    3. Autolyse

  3. Step 1

    Mix flour and the first portion of water (290g) until shaggy

  4. Step 2

    Pinch in the second portion of water (15g) until dry bits and chunks are gone

  5. Step 3

    Cover and rest at 78°F for 3h. Add levain to autolyse dough and mix until just combined (fermentalyse) + cover and rest at 78°F for 20m

    6. Bulk Fermentation

  6. Step 1

    Gently pinch in salt + remainder of water (15g). Rubaud and stretch in the bowl for 8m + cover and rest at 78°F for 20m (30m elapsed in bulk)

  7. Step 2

    Strong fold + cover and rest at 78°F for 30m (1:00h elapsed in bulk)

  8. Step 3

    Strong fold + cover and rest at 78°F for 30m (1:30h elapsed in bulk)

  9. Step 4

    Coil fold + cover and rest at 78°F for 30m (2:00h elapsed in bulk)

  10. Step 5

    Coil fold + cover and rest at 78°F for approximately 2:00h (2:30h elapsed in bulk)

  11. Step 6

    End of bulk when risen approximately 50% in volume (approximately 4:30h elapsed in bulk)

    12. Shape

  12. Step 1

    Preshape and rest at 70°F for 30m

  13. Step 2

    Shape and place in banneton and rest at 70°F for 30m

  14. Step 3

    Place in 38°F refrigerator for 12-18h

    15. Bake

  15. Step 1

    Preheat oven at 550°F for 30m

  16. Step 2

    Score loaf at 45° down center and bake in a covered dutch oven at 500°F for 6m

  17. Step 3

    Reinforcement expansion score, cover and bake for 14m

  18. Step 4

    Bake uncovered at 500°F for 25m

  19. Step 5

    Transfer to cooling rack and cool for 2h before cutting

Tips & Tricks

  1. Keep your starter healthy and active for best results

  2. Temperature control is crucial throughout the process

  3. Don't rush the fermentation process - time develops flavor

  4. Use a kitchen scale for accurate measurements

  5. Watch stretch and fold technique for proper bulk fermentation

  6. Master preshaping technique for better final shape

  7. Learn batard shaping technique for oval-shaped loaves

  8. Learn proper scoring techniques for optimal oven spring

  9. Try the 6-minute reinforcement score technique for better ear development

  10. Read about percent rise to help understand when bulk fermentation is complete

Notes

  1. The autolyse process allows flour to fully hydrate and develops gluten naturally

  2. Bulk fermentation timing can vary based on temperature and starter activity

  3. Cold retarding in the refrigerator develops flavor and makes shaping easier

  4. Proper scoring allows controlled expansion during baking

  5. High initial heat creates steam for crust development