Easy Artisan Sourdough Bread
Delicious sourdough artisan bread easy for beginners and enjoyable for all.
Equipment
- 1 Mixing bowl
- 1 bread whisk
- Measuring Cups
- 1 kitchen scale
Ingredients
- 327 g water
- 200 g active & bubbly sourdough starter
- 500 g bread flour
- 18 g fine pink sea salt
Instructions
- Feed your sourdough starter the night before or morning you plan to bake
- Once your sourdough starter has risen (double its size) use kitchen scale to measure ingredients into the bowl. Zero out your scale each time you add ingredients.
- Mix all together and cover. Dough should be shaggy at this point. Cover with bowl cover or plate and let it rest for 45 minutes - 1 hour.
- Add in salt and knead dough in a round motion mixing in the dough thoroughly. Cover and let sit for 1 hour.
- Stretch and fold (depending on the consistency of your dough) every 15-30 minutes or 30 minutes - 1 hour. Cover dough in between folds. Stretch and fold a total of 4 times.
- After final stretch and fold flour a countertop and lay dough out and press flat with hands into a small rectangle. Take the corners and fold them in on themselves. Roll the dough up and place into a floured banneton basket for a final rest.
- After two hours in the basket (or longer in the fridge) pre heat oven to 500 degrees with a dutch oven in the oven.
- When the oven is pre heated turn the loaf out on to some parchment paper score your loaf with the design you want and place in the pre heated dutch oven and cover.
- Bake at 500 degrees for the first 20 minutes. Then reduce the heat of the oven to 450 degrees. Keep the lid on for a softer crumb. Take the lid off for the last 20 minutes to have a harder crust.
- Remove from the dutch oven and let loaf cool completely.
- Enjoy!