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Sourdough Artisan Bread

Tricia Knutson
This recipe will turn your active sourdough starter to a beautifully crafted crusty artisan bread.
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Course Side Dish

Equipment

  • Large Mixing Bowl
  • Kitchen Scale
  • Danish Dough Hook
  • 2 Banneton Baskets or bowls lined with tea towels
  • Bread Lame
  • Dough Scraper
  • Dutch Oven (cast iron or ceramic)
  • Parchment Paper

Ingredients
  

  • 700 g warm water
  • 200 g active sourdough starter
  • 800 g white flour
  • 200 g whole wheat flour
  • 35 g salt

Instructions
 

  • Add 700 grams warm water to large mixing bowl
  • Pour 200 grams active starter into the warm water. (Be sure it floats)
  • Using your fingers, mix starter and water to dissolve the yeast
  • Add 800 grams white flour, 200 grams whole wheat flour, and 35 grams salt to the yeast mixture
  • Using dough hook, mix until it is a wet shaggy dough.
  • Cover dough with a tea towel and let rest 20-30 minutes
  • Wet hands. Now you will do a stretch and fold method. You will reach under the dough at the top of the bowl, grab the dough, stretch it up, and fold it over the rest of the dough. Turn the bowl a quarter turn to the right. Repeat the stretch and fold. You will do this a total of 4 times.
  • Let dough rest under a tea towel for about 45-60 minutes. (if it goes longer than that, it's just fine. Just do not go shorter)
  • Repeat the stretch and fold procedure rotating the bowl 4 times.
  • Let dough rest under a tea towel for about 45-60 minutes. (if it goes longer than that, it's just fine. Just do not go shorter)
  • Repeat the stretch and fold procedure rotating the bowl 4 times.
  • Let dough rest under a tea towel for about 45-60 minutes. (if it goes longer than that, it's just fine. Just do not go shorter)
  • Now it is time to pre-shape the dough. Dump your dough onto a floured surface. Using the dough scraper, cut your dough in half. Roll the dough tightly and tuck the ends underneath. Do this several times until you have a tight, round boule. Do this to both pieces of dough. Lightly flour the tops and cover with a tea towel.
  • Let rest 20-30 minutes
  • Prepare your proofing baskets-lightly flour your banneton basket or lightly flour a tea towel lined bowl. Time to final shape your dough. Using the dough scraper, gently scrape underneath the round boules tightening up the dough. Once you have your desired shape, flip the dough into the proofing baskets seam side up.
  • Cover with a towel and place in the refrigerator for a minimum of 4 hours. I prefer to let mine stay in the fridge overnight.
  • Place dutch oven inside oven, and preheat oven to 500 degrees Fahrenheit. This will create the steam you need to get that nice crispy crust
  • Remove your dough from the fridge. You can bake one now and leave the other to bake later in the day, or it could stay in your fridge for several days before baking.
  • Take a piece of parchment paper, big enough for the dough. Flip your dough onto the parchment paper. Using your bread lame or razor blade, score the top of your bread. You can make a design, or just give it a nice slice down the middle. I try to make my cut at least a half inch deep to allow the gas to escape while baking. Get creative!
  • Lift the lid off the dutch oven and carefully place your dough with the parchment paper into the dutch oven. Put the lid on.
    Keep it at this temperature for 20 minutes.
  • After 20 minutes, remove the lid and lower the temperature to 450 degrees.
  • Bake for another 20 minutes.
  • Remove from oven! Do not cut until completely cool otherwise the center will be doughy and dense. Enjoy!