Why Make This Recipe
Artisan sourdough bread is a delicious staple that brings warmth and comfort to any meal. It has a delightful crispy crust and a soft, chewy interior, making it perfect for slicing or enjoying fresh out of the oven. The unique flavor comes from the natural fermentation of the sourdough starter, creating a tangy taste that is hard to resist.
Making your own sourdough bread at home is not only satisfying but also allows you to control the ingredients. You can use organic flour, adjust the salt to your liking, and enjoy the health benefits of homemade bread. The process may seem lengthy, but the rewards in flavor and texture are worth every minute.
Equipment Needed for Artisan Sourdough Bread
To make artisan sourdough bread, you’ll need a few essential pieces of equipment. A large mixing bowl is crucial for combining the ingredients and allowing the dough to rest. A dough scraper is a handy tool for handling the dough and keeping your workspace tidy.
A kitchen scale will help you measure your ingredients accurately for the best results. A Dutch oven is ideal for baking, as it traps steam to create the perfect crust. Finally, a wire rack will be necessary for cooling the bread once it’s baked.
What You Need to Make Artisan Sourdough Bread
- 1 1/4 lb. water
- 7 oz. active sourdough starter
- 1 lb. organic all-purpose flour
- 1 Tbsp. unrefined sea salt
How to Cook Artisan Sourdough Bread Step by Step
Begin by mixing the active sourdough starter with the water in a large mixing bowl. Stir until the starter is well incorporated. Gradually add the organic all-purpose flour to the mixture, combining all the ingredients until no dry flour remains. This forms a shaggy dough. Cover the bowl with a damp cloth or plastic wrap and let it rest for one hour. This step is known as autolyse and allows the dough to hydrate properly.
After the resting period, add the unrefined sea salt to the dough. Mix it in by pinching and folding the dough over itself to ensure the salt is evenly distributed. Over the next two and a half to three hours, perform a series of stretch and folds every 30 minutes. To do this, wet your hand, grab one edge of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl and repeat this process on all sides. This builds strength in the dough.
Once you have completed the stretch and fold process, it’s time for bulk fermentation. Cover the bowl again and place it in the refrigerator to allow the dough to rise for 12 to 22 hours. This slow fermentation enhances the flavor and texture of your bread.
After the fermentation period, take the dough out of the refrigerator and lightly flour your work surface. Gently turn the dough out onto the floured surface and divide it into two equal pieces. Shape each piece into a round loaf by tucking the edges underneath to create surface tension on top.
Once shaped, place the loaves into proofing baskets or bowls lined with a floured cloth. Cover them loosely with a damp cloth and return them to the refrigerator for their final rise, which should be around three to four hours.
About 30 minutes before you bake the bread, preheat your oven to 500°F and place a Dutch oven inside to heat up. After preheating, carefully remove the hot Dutch oven from the oven. Gently flip one loaf onto a piece of parchment paper and score the top with a sharp knife or a razor blade. This allows the bread to expand while baking.
Transfer the loaf along with the parchment into the hot Dutch oven, cover it with the lid, and reduce the oven temperature to 450°F. Bake covered for 30 minutes, allowing the steam to create a perfect crust. After 30 minutes, remove the lid and continue baking for an additional 10 to 15 minutes until the loaf is a deep golden brown.
When the bread is done, carefully remove it from the Dutch oven and place it on a wire rack to cool. Allow the bread to cool for at least 1 to 2 hours before slicing. This resting period helps improve the crumb structure of the loaf.
How to Make Artisan Sourdough Bread
Making artisan sourdough bread is an art as much as it is a science. You’ll begin with a good sourdough starter, which is the key to great flavor. If you don’t have a starter yet, you can create one using just flour and water, but keep in mind it requires patience and care.
Once you have your starter, you mix it with water and flour to create the dough. The autolyse phase is crucial—giving the flour time to absorb water ensures a better dough. After mixing in the salt, the stretch and folds work on developing gluten, making the dough strong and elastic.
The long fermentation time in the refrigerator develops flavor and texture, achieving that perfect sourdough taste. Shaping the dough correctly will help it maintain its structure while it rises.
Baking in a preheated Dutch oven replicates the conditions of a steam oven, which is essential for the crust. Scoring the dough creates beautiful patterns while allowing for steam to escape during baking. Cooling is vital; slicing too soon can make the crumb gummy.
How to Serve Artisan Sourdough Bread
Artisan sourdough bread is incredibly versatile. You can serve it warm straight from the oven, or let it cool completely and slice it for sandwiches. It pairs beautifully with spreads like butter or olive oil, perfect for a simple snack or appetizer.
For breakfast, serve slices topped with avocado and a sprinkle of salt, or slathered with homemade jam. At lunch, it makes excellent sandwiches filled with meats, cheeses, and your favorite veggies. The chewy texture and robust flavor really elevate any meal.
At dinner, serve slices alongside soups or salads. The tangy flavor of the sourdough enhances the meal, making it more enjoyable. You can even use it to soak up sauces from hearty dishes.
What to Serve with Artisan Sourdough Bread
Sourdough bread makes a great companion to many dishes. Pair it with hearty soups like tomato basil or minestrone for a comforting meal. The bread is perfect for dipping and adding flavors you enjoy.
It also pairs well with salads, especially those with bold dressings or ingredients. A simple green salad or a more elaborate grain salad can be enhanced with fresh slices of sourdough.
At a charcuterie board, slices of artisan sourdough work wonderfully with a variety of cheeses and cured meats. Add olives, nuts, and fruits for a delightful appetizer or snack. You can also serve it with spreads like hummus or bruschetta for a tasty treat.
How to Store Artisan Sourdough Bread
Storing your artisan sourdough bread properly preserves its freshness. If you plan to eat it within a few days, wrap it in a clean kitchen towel and store it at room temperature away from direct sunlight. This will help maintain its crust and soft interior.
If you have leftovers that you want to keep for a longer time, consider freezing the bread. Slice the loaf before freezing so you can easily take out what you need. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to three months.
To enjoy the frozen bread, take out as many slices as you wish and let them thaw at room temperature. You can also toast slices directly from the freezer for a quick, delicious snack.
Tips to Make Artisan Sourdough Bread
To achieve the best results with artisan sourdough bread, follow a few simple tips. First, ensure your sourdough starter is active and bubbly before you begin. This indicates that it is ready to use.
Measure your ingredients using a kitchen scale for accuracy, as a little variation can lead to differences in taste and texture. When handling the dough, keep your hands slightly wet to prevent sticking.
Temperature plays a key role in the fermentation process. A warmer environment encourages faster fermentation, while cooler temperatures slow it down. Adjusting your room temperature can help control the timing of fermentation and rising.
Don’t rush the cooling process! Allowing your bread to cool completely lets the crumb set and enhances the overall flavor. This patience will result in a far superior loaf.
Variation
There are many ways to customize your artisan sourdough bread. You can add herbs, such as rosemary or thyme, for a fragrant twist. Mixing in grains like whole wheat or rye flour will yield a denser texture and richer flavor.
Incorporating seeds or nuts, such as sunflower seeds or walnuts, can also elevate the bread. Dried fruits like cranberries or apricots add a touch of sweetness and surprise in each bite, perfect for serving with cheese.
For a spicier version, consider adding ingredients like diced jalapeños. Whatever variation you choose, ensure that your main dough remains in balance.
Best Time to Make Artisan Sourdough Bread
There is no wrong time to make artisan sourdough bread, but certain times can make the process easier. A weekend is often the best time, as the long fermentation process requires times that most people can accommodate.
Alternatively, consider making bread during cooler months. This encourages a slower fermentation, which can enhance the flavor. If you live in a warm climate, you might want to bake on cooler days to avoid overly rapid fermentation.
Baking bread can also be a comforting activity on rainy or snowy days. The warm aromas wafting through the house create a cozy atmosphere that is hard to beat.
Common Mistakes to Avoid
When making artisan sourdough bread, many beginners make a few common mistakes. One of the biggest is not allowing enough time for fermentation. Keep an eye on your dough, as each batch may require different timing based on environmental factors.
Another mistake is not handling the dough gently. Rough handling can deflate air bubbles that are essential for a light loaf. Practice stretching and folding with care, and embrace the sticky nature of the dough.
Using inactive or poor-quality sourdough starter is another issue. Always check to ensure your starter is healthy and bubbly before incorporating it into your recipe. Finally, be patient with the cooling process; slicing too early can ruin the loaf’s texture and taste.
Nutritional Notes
Artisan sourdough bread has several nutritional benefits due to its natural fermentation process. Sourdough is easier to digest than many other bread types, thanks to the lactic acid bacteria that break down gluten and phytates.
It can have a lower glycemic index compared to regular bread, making it a better option for people watching their blood sugar levels. The fermentation process also enhances the availability of nutrients, allowing for better absorption of vitamins and minerals.
Whole grain variations provide additional fiber, promoting digestive health. However, it’s important to note that portion control is key, as bread can still be calorie-dense.
FAQs
What if my sourdough starter isn’t bubbly?
If your starter isn’t bubbly, it may need more time to ferment or may need to be fed more frequently. Ensure you are taking care of it properly, feeding it regularly with equal parts flour and water.
Can I use different types of flour?
Yes, you can experiment with different flours, like whole wheat or rye. Just remember that this will affect the hydration level and rising time.
Why is my bread dense?
Dense bread can be a result of under-fermentation or using too much flour. Keep an eye on your dough while it rises and adjust flour amounts based on texture.
Conclusion
Making artisan sourdough bread at home is a rewarding process that offers countless flavors and a wonderful aroma that fills your kitchen. With patience and practice, you can create loaves that are not only delicious but also memorable for family and friends. Remember that each loaf is a little different, and that’s part of the charm of baking sourdough. So gather your ingredients, take your time, and enjoy the wonderful journey of baking artisan sourdough bread!
