How to Make Artisan Sourdough Bread [Step-by-Step Process]

Learn how to make my favorite go-to Artisan Sourdough Bread! Naturally leavened, this sourdough bread recipe is made with a combination of high-protein bread flour (80%) and whole wheat flour (20%).

PRINTABLE FULL RECIPE + SAMPLE BAKING TIMELINE: abeautifulplate.com/artisan-sourdough-bread-rec…

This one-loaf recipe yields an airy, chewy, and open crumb with great flavor. Please remember that naturally leavened bread dough is a living thing. Timelines will need to be adjusted and adapted to meet your specific conditions. Always follow the dough's lead!

Recommended Challenger Breadware Pan: challengerbreadware.com/product/the-challenger-… (affiliate link)

CLICK TO PLAY VARIOUS STEPS:
0:17 - autolyse process
1:11 - preforming float test with sourdough starter
1:59 - adding ripe levain to autolyse; first mix
3:13 - adding salt; final mix
4:08 - optional mixing method demonstration (slap and fold or Rubaud method)
4:54 - preform six total stretch and fold sets
8:14 - end of bulk fermentation period
8:27 - pre-shape
9:08 - final shape into batard (oval) shape and dough retard
10:55 - preheat baking pan and poke test for proper proofing before baking
11:45 - transfer dough to preheated baking vessel
12:10 - score dough with bread lame
12:40 - bake covered for 25 minutes
12:45 - remove lid and continue baking
13:07 - final baked artisan sourdough bread and slicing after cooling

Ambient temperature, starter strength, and flour type (as well as other variables) affect fermentation and play a very important role in bread baking.

Note: This is a high hydration sourdough bread recipe and requires an active, mature sourdough starter. If you are new to sourdough bread baking, I recommend reducing the hydration. Please refer to the full recipe below for more details and instruction.

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Challenger Breadware Pan: challengerbreadware.com/product/the-challenger-…
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Serrated Bread Knife: amzn.to/2NhOspf

ADVANCED OPTIONAL EQUIPMENT:

Brod & Taylor Proofing Box: bit.ly/2zhbPgx

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WHAT YOU'LL NEED:

- 350 G bread flour
- 90 G whole wheat flour -
- 350 grams 90°F/32°C filtered water (see recipe for tips to reduce hydration if you're a beginner)
- 90 G ripe, just peaked sourdough starter (100% hydration)
- 9 G fine sea salt
- white rice flour, for dusting

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*Disclaimer: Product links may include affiliate links.

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