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Artisan Sourdough Bread Recipe

A golden-brown, crusty loaf of sourdough bread with one slice cut, revealing a soft, airy interior.
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Bake a crusty, tangy sourdough loaf at home with this easy-to-follow recipe. Perfect for home bakers looking for bakery-quality results.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 10g fine sea salt

Instructions

  1. In a large bowl, mix the active sourdough starter and warm water until combined.
  2. Add the bread flour and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
  3. Add the salt and mix thoroughly into the dough.
  4. Perform a series of stretch and folds every 30 minutes for the next 2 hours.
  5. Let the dough rise at room temperature until doubled in size, about 4-6 hours, depending on room temperature.
  6. Gently shape the dough into a round or oval. Place in a floured proofing basket or bowl.
  7. Cover and refrigerate overnight for at least 12 hours.
  8. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
  9. Carefully turn the dough out of the proofing basket onto parchment paper. Score the top of the loaf with a sharp knife or lame.
  10. Transfer the dough to the preheated Dutch oven. Cover and bake for 20 minutes.
  11. Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C).
  12. Let the bread cool completely on a wire rack before slicing.

Notes

  • Ensure your sourdough starter is active and bubbly before you begin.
  • The long, cold fermentation in the refrigerator develops flavor and makes the dough easier to handle.
  • For a crispier crust, you can remove the bread from the Dutch oven for the last 5-10 minutes of baking and place it directly on the oven rack.

Nutrition

Find it online: https://kingscook.com/sourdough-bread-recipe/