Artisan Sourdough
Traditional sourdough bread with a 24-hour fermentation process
Ingredients
- Strong bread flour 500g
- Active sourdough starter 100g
- Warm water 300ml
- Sea salt 10g
- Rice flour (for dusting) As needed
Method
1
In a large bowl, mix the flour and salt. Make a well in the centre and add the sourdough starter and warm water.
2
Mix the ingredients together to form a shaggy dough. Cover with a damp cloth and let rest for 30 minutes.
3
Perform the first stretch and fold: gently pull the dough up and fold it over itself. Rotate the bowl and repeat 4 times.
4
Cover and let rest for 30 minutes, then perform another set of stretch and folds. Repeat this process 3 more times.
5
After the final stretch and fold, cover the dough and let it bulk ferment at room temperature for 4-6 hours.
6
Turn the dough out onto a lightly floured surface and shape it into a round loaf. Place seam-side up in a floured banneton.
7
Cover and refrigerate overnight (8-12 hours) for the final proof.
8
Preheat your oven to 250°C with a Dutch oven inside. Score the top of the loaf with a sharp knife.
9
Carefully transfer the loaf to the hot Dutch oven, cover, and bake for 20 minutes.
10
Remove the lid and bake for a further 25-30 minutes until the crust is deep golden brown.
Pro Tips
- Maintain your sourdough starter by feeding it equal parts flour and water every day.
- The dough should feel tacky but not sticky when properly hydrated.
- Use a digital scale for precise measurements - sourdough is sensitive to ratios.
- Don't rush the fermentation process - the longer, slower rise develops better flavor.
- Let the bread cool completely before slicing to allow the crumb to set properly.