Classic Artisan White Sourdough

Quick answer

Total time: 340 min
Level: Hard
Servings: 4 servings
Ingredients: 5

About this dish

This artisan bread is prepared using a traditional fermentation process to develop a deep, tangy flavor.

The recipe begins with a one-hour autolyse step, mixing bread flour, whole wheat flour, and water to hydrate the flour and build the dough structure. Active sourdough starter and salt are then incorporated. The gluten structure is developed through four rounds of stretching and folding at intervals of thirty to forty-five minutes. After a room-temperature bulk fermentation, the dough undergo a cold fermentation in the refrigerator for twelve to fifteen hours to build its complex acidity. Once shaped and proofed in a floured banneton basket, the loaf is baked in a preheated Dutch oven. Baking covered for twenty minutes traps the steam to yield a soft interior, while another twenty minutes uncovered creates a browned, crispy crust.

Ingredients

servings

IngredientAmountUnit

Sourdough starter100 gg

Bread flour400 gg

Whole wheat flour50 gg

Water330 mlml

Salt10 gg

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Season

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

Step

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

Step

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

Control

Remove the cold dough and shape it into a tight boule or batard.

Place it in a banneton for the final proof and cover it so the surface does not dry out.
6

Control

Place the dough in a Dutch oven preheated to 250 degrees, bake covered for 20 minutes, then remove the lid and bake for another 20 minutes until brown.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Slow cold fermentation and stretch-and-fold rounds develop a complex, tangy flavor.
Finish cue: Place the dough in a Dutch oven preheated to 250 degrees, bake covered for 20 minutes, then remove the lid and bake for another 20 minutes until brown.
Storage and reheating: After a room-temperature bulk fermentation, the dough undergo a cold fermentation in the refrigerator for twelve to fifteen hours to build its complex acidity.