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Artisan Sourdough Bread with Open Crumb Structure

Sourdough Bread

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

Sides · European · Baking

Prep Time1 hr
Cook Time23 hr
Total Time1 day
Yield1 loaf

Ingredients

Levain

  • 20g starter
  • 20g bread flour
  • 20g whole wheat flour
  • 40g water

Bread

Instructions

Levain

  1. Mix starter with water and flour

  2. Cover and rest at 78°F for 5h

Autolyse

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

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

  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

Bulk Fermentation

  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)

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

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

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

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

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

Shape

  1. Preshape and rest at 70°F for 30m

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

  3. Place in 38°F refrigerator for 12-18h

Bake

  1. Preheat oven at 550°F for 30m

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

  3. Reinforcement expansion score, cover and bake for 14m

  4. Bake uncovered at 500°F for 25m

  5. Transfer to cooling rack and cool for 2h before cutting

Equipment

Tips & Notes

  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

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