How to Master Artisanal Sourdough Bread

Starter Vibrancy Assessment

Ensuring proper fermentation activity before beginning the bread-making process.

Gentle Dough Development

Building strength through strategic folding rather than aggressive kneading.

Cold Fermentation Mastery

Harnessing time and temperature for flavor complexity and dough manageability.

Steam Control Technique

Creating the ideal environment for maximum oven spring and crust development.

Baking Tips

Temperature matters significantly in sourdough baking. Use a kitchen thermometer to monitor dough temperature during bulk fermentation.

The starter should pass the 'float test' before using: a small piece should float when dropped in water, indicating proper activity.

Watch the dough, not the clock. Visual cues (increased volume, bubbles, dome shape) are more reliable than strict timing.

For best results, invest in a kitchen scale. Precise measurements make an enormous difference in bread baking.

Cold fermentation (the overnight refrigeration) not only improves flavor complexity but also makes the dough easier to handle and score.

A Dutch oven creates the perfect steamy environment for a crackling crust. If you don't have one, a baking stone with a metal bowl over the loaf can create a similar effect.

Resist the urge to slice into hot bread. The cooling period allows moisture to redistribute and the crumb structure to set.

Foolproof Sourdough Bread

Name: Foolproof Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 h
Yield: 1 large loaf (approximately 900g)
Cuisine: Artisinal
Ingredients: 150g active sourdough starter (100% hydration, fed 4-12 hours before use); 350g water (filtered or spring, at room temperature); 500g bread flour (preferably organic); 10g fine sea salt; Rice flour or cornmeal for dusting; Additional water for creating steam in the oven

This Foolproof Sourdough Bread recipe delivers artisanal results with straightforward techniques that minimize common pitfalls. Despite sourdough's reputation for complexity, this approach uses extended fermentation times rather than complicated handling to develop flavor and structure. The recipe requires patience and attentiveness to timing, but simplifies the process through measured hydration levels and clear visual cues, making it accessible for bakers with some experience while still producing impressive results with crackling crust and tender, open crumb.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

24H

Chef

JUE

Ingredients

Custard Cream

150g active sourdough starter (100% hydration, fed 4-12 hours before use)

350g water (filtered or spring, at room temperature)

500g bread flour (preferably organic)

10g fine sea salt

Rice flour or cornmeal for dusting

Additional water for creating steam in the oven

Instructions

Begin with a recently fed, active sourdough starter. It should be bubbly and have roughly doubled in size since feeding, usually 4-12 hours after feeding depending on your starter's vigor and ambient temperature.

In a large mixing bowl, combine 150g active starter with 350g room temperature water and stir until the starter is fully dissolved.

Add 500g bread flour to the water-starter mixture and mix with your hands or a wooden spoon until no dry flour remains. The dough will be shaggy and rough - this is perfect.

Cover the bowl with a damp kitchen towel or plastic wrap and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development.

After the 30-minute rest, sprinkle 10g salt evenly over the dough surface. With slightly wet hands, integrate the salt by gently pinching and folding the dough over itself several times until the salt is evenly distributed.

Cover the bowl again and begin the bulk fermentation period, which will last 4-6 hours at room temperature (70-75°F/21-24°C). If your kitchen is cooler, this may take longer; if warmer, it may be shorter.

During the first 2 hours of bulk fermentation, perform a series of stretch and folds every 30 minutes (4 sets total). To do this, wet your hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this a total of 4 times, completing a full circle.

After the 4 sets of stretch and folds are complete, allow the dough to rest undisturbed for the remainder of the bulk fermentation. The dough is ready for the next step when it has increased in volume by approximately 50%, shows several large bubbles on the surface, and feels puffy and alive.

Gently turn the dough out onto a lightly floured work surface, being careful not to deflate it. Using a bench scraper and floured hands, shape the dough into a rough circle.

Perform the initial shaping: fold the edges of the dough circle toward the center, working your way around, to create tension on the surface. Flip the dough over so the seam side is down, and using cupped hands, gently rotate the dough on the counter, pulling it toward you to create surface tension.

Let the shaped dough rest uncovered for 15-20 minutes (this is called the bench rest).

For final shaping, lightly flour the surface of the dough. Flip it over, gently flatten it somewhat, and fold it like an envelope: fold the bottom third up, the top third down, then the right third to the middle, and the left third over that. Flip the dough over so the seam side is down.

Using cupped hands, rotate the dough again to create good surface tension, forming a round loaf (boule) or an oval shape (batard) as preferred.

Generously dust a banneton (proofing basket) or a bowl lined with a clean kitchen towel with rice flour or a 50/50 mixture of wheat and rice flour. The rice flour prevents sticking.

Place the shaped dough into the prepared banneton with the seam side facing up. Dust the exposed surface lightly with flour.

Cover the banneton with a clean kitchen towel or place it inside a large plastic bag. Transfer to the refrigerator for 12-16 hours for the cold fermentation/final proof.

The next day, place a Dutch oven or combo cooker in the oven and preheat to 500°F (260°C) for at least 45 minutes.

When ready to bake, remove the dough from the refrigerator. Cut a piece of parchment paper slightly larger than your loaf and place it over the banneton. Carefully flip the banneton over so the dough releases onto the parchment paper.

Using a very sharp knife or razor blade (often called a "lame"), score the top of the dough with a decisive cut about 1/4 inch deep. A simple slash down the middle or a cross pattern works well for beginners.

Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough to the hot Dutch oven.

Cover with the lid and return to the oven. Reduce the temperature to 450°F (230°C) and bake for 20 minutes.

After 20 minutes, remove the lid (be careful of escaping steam) and continue baking for 20-25 minutes more, until the crust is deeply golden brown.

The bread is done when it sounds hollow when tapped on the bottom and registers an internal temperature of approximately 205°F (96°C) on an instant-read thermometer.

Transfer the finished loaf to a wire cooling rack and allow it to cool completely, at least 2 hours, before slicing. This resting period is crucial to allow the crumb to set properly.

Foolproof Sourdough Bread

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Artisanal Sourdough Bread

Foolproof Sourdough Bread

Ingredients

Instructions