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A classic artisan loaf with a tangy flavor, chewy crumb, and a beautifully crisp, golden-brown crust. Perfect for sandwiches, toast, or enjoying with a simple pat of butter. This recipe uses a Dutch oven to achieve professional bakery results at home.
Autolyse (1 hour)
Incorporate Starter and Salt (30 minutes)
Bulk Fermentation (4-5 hours)
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A classic artisan loaf with a tangy flavor, chewy crumb, and a beautifully crisp, golden-brown crust. Perfect for sandwiches, toast, or enjoying with a simple pat of butter. This recipe uses a Dutch oven to achieve professional bakery results at home.
This international recipe takes 1440 minutes to prepare and yields 10 servings. At 201.77 calories per serving with 7.22g of protein, it's a advanced recipe perfect for breakfast or brunch or lunch or snack or side.
Shaping (30 minutes)
Cold Proof (12-18 hours)
Preheat Oven and Dutch Oven (1 hour)
Score and Bake (45 minutes)
Cool Completely (2-4 hours)
Replace 100-150g of the bread flour with whole wheat flour for a nuttier flavor and denser crumb. You may need to add an extra 10-15g of water as whole wheat flour is thirstier.
During the last stretch and fold, laminate the dough with 100g of toasted seeds like pumpkin, sunflower, and sesame for added texture and flavor.
Incorporate 100g of shredded sharp cheddar or Gruyère cheese and 2 tablespoons of chopped fresh rosemary or thyme during the lamination step before shaping.
The long fermentation process uses wild yeasts and lactic acid bacteria to break down some of the gluten and starches in the flour, making the bread easier for many people to digest.
Sourdough fermentation reduces the levels of phytic acid, an antinutrient that can bind to minerals. This reduction allows your body to more easily absorb minerals like potassium, magnesium, and zinc from the bread.
Sourdough bread typically has a lower glycemic index (GI) than other types of bread. This means it causes a slower, more gradual rise in blood sugar levels, which is beneficial for sustained energy and blood sugar management.
A typical slice of homemade sourdough bread, based on this recipe (approximately 87g), contains around 220-240 calories, primarily from carbohydrates.
Yes, sourdough is often considered a healthier option than conventional bread. The fermentation process breaks down some of the gluten and phytic acid, making it easier to digest and allowing for better absorption of minerals like iron and zinc. It also has a lower glycemic index.
A dense, gummy crumb is usually a sign of under-fermentation or cutting into the loaf before it has completely cooled. Ensure your dough shows signs of sufficient bulk fermentation (30-50% rise, airy feel) and always wait at least 2-4 hours before slicing.
Yes, but a Dutch oven is highly recommended for its ability to trap steam. As an alternative, you can use a pizza stone or baking steel. Place a cast-iron skillet or metal pan on a lower rack while preheating. When you load the bread, carefully pour a cup of hot water into the skillet to create steam, and quickly close the oven door.
A ready starter will be very active, bubbly, and will have at least doubled in volume since its last feeding. A common test is the 'float test': drop a small spoonful of starter into a glass of water. If it floats, it's ready to use.