Classic Artisan White Sourdough
Quick answer
- Total time
- 1060 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 5
About this dish
The rise comes entirely from a sourdough starter with no packaged yeast, and 12 to 15 hours of cold fermentation in the refrigerator give the crumb a gentle sourness.
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The starter should have roughly doubled and be full of bubbles when it is used; having fed it the night before is not proof that it is ready. A preheated Dutch oven with the lid on traps the dough's own steam so the interior stays moist, and once the lid comes off the crust dries to a thick, crackling brown.
Ingredients
Instructions
- 1
Combine 400g bread flour and 50g whole wheat flour with 330ml water until no dry spots remain, then let rest for 1 hour to autolyse.
- 2
Add 100g of active starter and 10g of salt to the mixture, then incorporate by hand or machine until the dough texture becomes smooth and elastic.
- 3
Perform 4 rounds of stretch and folds at 30 to 45 minute intervals, pulling the dough from all sides to build gluten and strengthen the structure.
- 4
Bulk ferment at room temperature until the volume increases by 1.5 times, then transfer to the fridge for slow cold fermentation for 12 to 15 hours.
- 5
Shape the chilled dough into a boule or batard and place it in a floured banneton, covered.
Proof at room temperature until expanded and light. Press gently with a floured finger: if the mark springs back immediately, allow more time; bake when the indentation remains.
- 6
Preheat the oven and an oven-safe Dutch oven to 250°C (480°F).
Carefully transfer the dough, score the surface, and bake covered for 20 minutes, then uncovered for another 20 minutes until browned. Cool completely on a rack before slicing.
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