Description
Create a tangy artisan sourdough bread from scratch using a levain starter and slow, cold proofing for optimal flavor and texture.
Ingredients
Scale
- 100g Bread Flour (unbleached, high protein)
- 100g Warm Water (around 85-90°F)
- 1 tablespoon Mature Sourdough Starter (active and bubbly)
- 400g Bread Flour (unbleached, high protein)
- 300g Warm Water (around 85-90°F)
- All of the Levain (from above)
- 10g Fine Sea Salt
- Rice Flour (for dusting the proofing basket)
Instructions
- In a clean bowl, combine 100g bread flour, 100g warm water, and 1 tablespoon of active sourdough starter.
- Mix until smooth.
- Cover and let sit at room temperature (70-75°F) for 4-6 hours, or until doubled/tripled in size and bubbly.
- In a large bowl, combine 400g bread flour and 300g warm water. Mix until just combined.
- Cover and let rest (autolyse) for 30-60 minutes.
- Add all of the levain to the bowl and gently incorporate it into the flour and water mixture.
- Add 10g fine sea salt.
- Mix thoroughly by hand (stretch and fold method) or with a stand mixer (8-10 minutes on low).
- With wet hands, reach under one side of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl 90 degrees and repeat. Do this a total of 4 times, stretching and folding from all sides of the dough.
- Cover the bowl and let the dough rest for 30 minutes.
- Repeat the stretch and fold process 3-4 more times, with 30-minute rests in between each set of folds.
- Cover the bowl and let the dough ferment at room temperature (70-75°F) for 3-5 hours, or until almost doubled in size.
- Gently turn the dough out onto a lightly floured surface.
- Shape the dough into a round or oval loaf.
- Flip the dough over so that the seam is on the bottom. Gently tighten the seam by pulling the dough towards you.
- Line a proofing basket (banneton) with rice flour.
- Gently place the shaped dough into the proofing basket, seam-side up.
- Cover and let proof in the refrigerator for 12-24 hours.
- Preheat oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the Dutch oven from the oven. Remove the dough from the proofing basket and gently place it into the hot Dutch oven, seam-side down.
- Score the top of the dough.
- Cover and bake for 20 minutes.
- Remove the lid and bake for another 25-30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
- Cool completely on a wire rack before slicing.
Notes
- The levain is crucial for flavor and texture. Ensure your starter is active and bubbly before using.
- Autolysing the flour improves dough texture and flavor.
- The stretch and fold method develops gluten gently.
- Bulk fermentation time depends on starter strength and temperature.
- Cold proofing enhances flavor and makes scoring easier.
- Preheating the Dutch oven is essential for a crispy crust.
- Cool the bread completely before slicing to prevent a gummy texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes