Classic Artisan Sourdough Bread
The recipe & method I follow for a classic loaf of sourdough bread
There’s something about walking into a restaurant and being greeted with warm bread before a meal — it feels like an invitation to slow down and savor. My family and I have always been bread lovers, a little bit of bread connoisseurs, really. I wanted that same feeling at home, so I set out to learn how to bake the kind of bread that makes you close your eyes with the first bite — crusty on the outside, soft inside, and so fragrant it fills the whole house. This is the recipe that started it all for me at Leaf & Loaf Bakery. I bake it as an artisan boule or with my viral Two Pan Method, and every time, it’s the smell of it coming out of the oven that my kids will always remember when they think of home.
Ingredients for a 900 grams loaf
472 grams of high-quality organic bread flour (13% or more protein content)
90 grams of active sourdough starter - at peak, fed at a 1:4:4 ratio
328 grams of filtered water
10 grams of sea salt
But first, a word about your sourdough starter:
For this and any sourdough recipe to work out as intended you must start with a starter that is well-established, mature, and well-fed and cared for. Your starter must be at least 14 days old and doubling or tripling after each feeding. I recommend you feed it at a 1:4:4 ratio or higher for this recipe. Use it at peak.
Mixing
Begin by combining 308 grams of the water with the starter in a large bowl. Once mixed, add the flour. Use your hand to mix until all the flour is hydrated. The dough should feel shaggy. Let this mixture rest, covered, for an hour.
This rest period is known as fermentolyse and it is part of the bulk fermentation (or first rise) that started the moment you mixed the water, flour and starter.
Combine 10 grams of the water with the salt and reserve for the next step.
Reserve 10 grams of the water in case you need it in the next step (I always add it, but I am comfortable working with dough that’s a bit higher hydration)
Bulk Fermentation or First Rise
After the fermentolyse, add the salty water to the mixture. Integrate it thoroughly using your hands.
Please note the dough will come apart, so keep working the dough until it comes together again into a shaggy dough.
Add the remaining 10 grams of water if you think it is necessary during this re-mixing step.
Cover the bowl with a cloth and let the dough rise at room temperature until it has risen at least 30%. During this period, perform a series of 3-4 “stretch and folds” or “Coil Folds” to strengthen the dough and improve its structure.
Stretch & Folds or Coil Folds
Stretch and Folds: This technique involves gently pulling and folding the dough over itself. Start about 30 minutes after adding the salt. Perform this action 3-4 times at ~30-minute intervals. This helps align the gluten network and adds strength to the dough.
Coil Folds: Instead of traditional stretch and folds, you can use coil folds for a more delicate dough handling. Using both hands, lift the dough from the center and allow it to fall underneath itself, turn the bowl slightly and repeat until you've gone all the way around. This method is gentle and helps preserve air pockets, leading to a more open crumb structure.
After your 3rd or 4th stretch and fold or coil fold, allow the dough to rest covered for the remaining time of the bulk fermentation.
When the dough has risen at least 30%, bulk fermentation is done. The dough should not feel shaggy or sticky. It should feel airy and consistent.
How to Know When the Bulk Fermentation is Done
Temperature and Time Chart: Learn the essential aspects of sourdough fermentation with The Sourdough Journey's comprehensive temperature and time chart. This resource provides a clear guide to how dough temperature impacts bulk fermentation, helping you achieve the perfect rise and flavor in your sourdough bread. Access the chart here for detailed insights: The Sourdough Journey Chart.
Dough Float Test: Using a bench scrapper gently get a small piece of dough. Do not touch it too much to not degas it. Drop it in a cup of lukewarm filtered water. If it floats, it means the dough has formed enough gas and it is strong enough to contain it, meaning it is ready to be shaped.
Aliquot Jar Method: After mixing, place a 40-gram sample of dough in a 2 oz clear container with a lid and mark the starting level. When the dough reaches the lid of the container, it indicates that the bulk fermentation of your main dough is complete and it has risen 30%. This method helps you track fermentation progress without guessing.
Pre Shapping & Bench Rest
Once bulk fermentation is complete, transfer the dough onto a lightly floured surface. Start pre-shaping by folding the edges toward the center and gently rotating the dough to form a boule. Allow it to rest for 20 minutes under a cloth.
Final Shaping
For the final shape, gently stretch the dough into a rectangle.
Batard: Fold one side to the middle and the other side over the previous fold. Roll the dough towards you, sealing the seam with each roll. Seal the sides with your thumbs. Place it seam-side up in a well-floured oval banneton or an oval container lined with a floured towel, or seam down in a well greased loaf pan
Boule: Fold one side to the middle and the other side over the previous fold. Roll the dough towards you, sealing the seam with each roll. Seal the sides with your thumbs. Cup your hands around the dough and rotate gently, allowing the surface tension to pull it into a round shape. Place seam-side up in a well-floured round banneton or a round bowl lined with a floured towel
Proofing
Cover the shaped dough and let it proof on the counter at room temperature for 2 to 4 hours, or until it slightly puffs up. For a deeper flavor and easier scoring, consider a long cold proof in the refrigerator for 12-36 hours.
Scoring
While preheating the oven, use a sharp lame or razor blade to make decorative, small, shallow cuts and one or more deep cuts (about 1/4 inch deep) on the surface of the dough. This will allow the dough to expand predictably in the oven and enhance the bread's aesthetic.
If using a banneton: cover the banneton with parchment paper and turn the banneton upside down, so that the dough comes out. Dust it with flour and score.
If using a loaf pan: do not take the dough out. Simply dust the top with flour (optional) and score.
Baking
Preheat your oven to 450°F (230°C)
Steam during the initial phase of baking is crucial as it keeps the dough from forming a crust too early, allowing the bread to grow and expand freely before forming a crust. A Dutch Oven (a heavy cast iron pot) or the Two-Pan Method will help you trap the steam released from the bread itself. Another alternative is to open bake while adding a source of steam to your oven.
Baking using a Dutch Oven: Preheat the oven with the Dutch oven inside about 30 minutes before baking. Transfer your dough into the hot Dutch oven by holding the parchment paper. Bake covered for 30 minutes, then remove the lid and continue baking for another 10-15 minutes until golden brown.
Two Pan Method: Preheat the oven. Cover your loaf pan with another identical loaf pan. Bake covered for 30 minutes and uncovered for 10-15 minutes until golden brown.
Open Bake Method: Place a metal pan with boiling water on the bottom rack of your oven to create steam and start preheating the oven. Transfer your dough to a baking stone or a heavy baking sheet by holding the parchment paper. Transfer to the oven and add ice cubes (about a cup or 2) to the bottom of your oven during the first few minutes of baking to ensure there is sufficient steam. Bake for 30 minutes and carefully remove the hot metal pan with boiling water. Bake for 10-15 minutes until golden brown.
The bread is done when it sounds hollow if tapped on the bottom and/or when it reaches an internal temperature of 200°F or more.
Cutting
Allow the bread to cool on a wire rack for at least two hours before slicing. Cutting into the bread too soon can result in a gummy texture, but hey, warm bread is irresistible and YOLO!
Preserving
Keep your bread dry to maintain freshness. Store it at room temperature in a cotton bread bag or a bread box, cut side down, for 2-3 days. For longer storage, slice and refrigerate in a sealed bag for up to 10 days, or freeze for up to four months. Reheat frozen bread in a 350°F oven, covered with foil for 20 minutes or so.
Tips For Success
Measure Precisely: Use a digital scale for all ingredients to ensure accuracy and consistency.
Reserve some water when mixing: Keep 5-10% of the water during the first mix and fermentolyse, This will give you more control over the stickiness of your dough. Add it slowly when mixing in the salt if needed or reserve it to wet your hands during the process of stretch and folds and shaping.
Temperature Control: Dough temperature can greatly affect fermentation. If your dough is warmer than 75F, it will ferment faster than what is indicated in the instructions, and if it is colder, it will ferment slower, so plan accordingly.
Scoring: Use a sharp lame to score the dough. This controls where the bread will expand and helps create an artisanal look. It’s easier to score after a cold fermentation (in the fridge rather than the counter).
Steam: Ensure there is enough steam while baking, which is crucial to achieve a nice oven spring and a shiny, crackly crust.
Patience: Sourdough takes time. Respect the process and give your dough the time it needs to develop flavor and texture. Do not rush these steps or you will end up with underproofed bread that is dense and dry, but also do not forget your dough or you might end up with overproofed bread that cannot hold its shape, it is flat and sticky.
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