Classic Artisan White Sourdough
Quick answer
Healthy and savory authentic sourdough fermented slowly over a long time.
What makes this special
- Slow cold fermentation and stretch-and-fold rounds develop a complex, tangy flavor.
- Four stretch-and-fold rounds plus 12-15 hour cold proof develop complex tang
- 1-hour autolyse hydrates flour before gluten development begins
Key ingredients
Core cooking flow
- 1 Combine 400g bread flour and 50g whole wheat flour with 330ml water until no...
- 2 Add 100g of active starter and 10g of salt to the mixture, then incorporate...
- 3 Perform 4 rounds of stretch and folds at 30 to 45 minute intervals, pulling...
Healthy and savory authentic sourdough fermented slowly over a long time.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Step
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.
- 4Step
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.
- 5Step
Remove the cold dough and shape it into a tight boule or batard, then place it into a heavily floured banneton basket for the final proofing.
- 6Control
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.
After the steps
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Tips
Nutrition (per serving)
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