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Baking Homemade Bread
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Artisan Sourdough Bread

Sourdough bread is not difficult to make, but it does take some time and a healthy sourdough starter.
Course Bread
Keyword Sourdough

Equipment

  • Bread Proofing Basket (optional)
  • Scoring Lame (optional)
  • Stand mixer (optional)

Ingredients

  • 1 cup active sourdough starter
  • 1 cup warm water
  • 2½ cups unbleached all-purpose flour
  • 1½ tsp salt

Instructions

  • Combine the starter, water and 1½ cups of the flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes
  • If using a stand mixer, change to the dough hook. Add the salt and the rest of the flour and mix until the dough begins to form a ball around the hook. If mixing by hand, add the flour using a wooden spoon. This dough is sticky.
    Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside at room temperature for 30 minutes.
    After 30 minutes, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough and then flip the dough over. (This helps to redistribute the yeast). Cover and after 30 minutes repeat the procedure.
    Cover and after 60 minutes repeat the procedure again.
    Cover and after 60 minutes turn the dough one more time. by now the dough should be elastic and airy. If the dough is still sluggish, give it another hour or two at room temperature. Cover tightly and refrigerate overnight.
  • Remove the dough from the refrigerator and dump it onto a floured board. Without kneading, use your cupped hands to form the dough into a smooth ball. Cover lightly with a kitchen towel or plastic wrap and let the dough rest for 20-30 minutes. If the ball flattens during the 20 minutes, fold it onto itself and form the ball again. This step will help you check if your dough is elastic enough to hold it's shape during the final rise and baking.
  • Uncover the dough and knead 1-2 times. Reshape the dough into a smooth ball and place the dough into a well-floured proofing basket or directly onto a sheet of parchment paper.
  • Cover the dough and leave in a war, place until it's almost doubled in size and it springs back slowly when poked, about 1½-2 hours depending on the room temperature and dough temperature. Meanwhile, preheat the oven to 425°F. Place a Dutch oven with a lid into the oven to preheat.
  • If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Use a single edge razor or very sharp knife to cut a ¼" deep X across the top of the loaf. Remove the preheated pan from the oven and remove the lid. Use the parchment to lift the loaf into the Dutch oven.
  • Replace the lid on the pot and slide it into the oven, Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and pale in color.
  • Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes.
  • Cool completely on a wire rack before slicing.