How to Make Artisan Sourdough Bread at Home

There’s something magical about the process of making sourdough bread. The tangy aroma, the crackling crust, and the soft, airy crumb make it a favorite among bread lovers. While it may seem intimidating at first, crafting artisan sourdough bread at home is a rewarding experience that connects you to centuries of baking tradition. Here’s a step-by-step guide to help you create your own delicious loaf.

What You’ll Need

Before you begin, gather these essential tools and ingredients:

• Sourdough starter (active and bubbly)

• Bread flour (high protein content for better structure)

• Whole wheat flour (optional, for added flavor)

• Water (filtered, at room temperature)

• Salt (fine sea salt works best)

• Kitchen scale (for precise measurements)

• Mixing bowl

• Bench scraper

• Banneton (proofing basket) or a bowl lined with a towel

• Dutch oven (for baking)

• Parchment paper

Step 1: Prepare Your Sourdough Starter

Your sourdough starter is the heart of your bread. Make sure it’s active and ready to use. Feed it equal parts flour and water (e.g., 50g starter, 50g flour, 50g water) 4-6 hours before you plan to mix your dough. It should be bubbly and doubled in size when ready.

Step 2: Mix the Dough

1. Autolyse: In a large bowl, mix 500g of bread flour, 50g of whole wheat flour (optional), and 350g of water. Stir until no dry flour remains. Let it rest for 30 minutes to an hour. This process, called autolyse, helps hydrate the flour and develop gluten.

2. Add Starter and Salt: After the autolyse, add 100g of active sourdough starter and 10g of salt. Mix thoroughly until everything is well combined.

Step 3: Bulk Fermentation

1. Stretch and Fold: Over the next 4-6 hours, perform a series of stretch-and-folds every 30 minutes to an hour. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides. This strengthens the dough and develops its structure.

2. Let It Rest: After the final fold, let the dough rest at room temperature until it has increased in volume by about 50% and looks puffy with small bubbles on the surface.

Step 4: Shape the Dough

1. Pre-Shape: Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval, depending on your preference. Let it rest for 20-30 minutes, uncovered.

2. Final Shape: Dust your banneton or bowl with flour. Shape the dough again, creating surface tension by pulling it toward you. Place it seam-side up in the banneton.

Step 5: Cold Proof

Cover the dough and place it in the refrigerator for 8-12 hours (or overnight). This slow fermentation enhances the flavor and makes the dough easier to score before baking.

Step 6: Bake the Bread

1. Preheat the Oven: Place your Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.

2. Score the Dough: Carefully remove the dough from the fridge and turn it onto a piece of parchment paper. Use a sharp knife or lame to score the top of the dough. This allows the bread to expand during baking.

3. Bake: Transfer the dough (on the parchment paper) into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.

4. Cool: Let the bread cool completely on a wire rack before slicing. This allows the crumb to set and prevents it from becoming gummy.

Tips for Success

• Patience is key: Sourdough is a slow process, but the results are worth it.

• Experiment: Adjust hydration, flour types, and fermentation times to suit your taste.

• Keep a journal: Track your process to learn what works best for you.

Enjoy Your Homemade Sourdough

There’s nothing quite like the satisfaction of pulling a freshly baked loaf of sourdough bread from your oven. With practice, you’ll develop a feel for the dough and create loaves that rival those from your favorite bakery. Happy baking!