Artisan Loaf of Sourdough Bread

Crunchy outside and soft in the middle. You’re going to love this artisan loaf of sourdough bread. It pairs perfectly with soups, roasts, or turkey, which makes it perfect for holiday meals with family. This bread is sure to complete the meal.

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Why Are You So Shocked?

I used to have a reputation for being able to burn water. My family called me Ellie May for many reasons, but one of which was my inability to cook. After getting married I learned how to make some basic things like taco meat, mac and cheese from a box, and even mashed potatoes. Yes, I am aware of how sad that is. 

I had also moved across the state and away from my family. So when I started learning to make real homemade food, they were unaware. Then I started to explore baking with a sourdough starter and although there were some flops I found that baking was my thing. When I moved back, I brought an artisan loaf of sourdough bread to a family dinner. My dad took a bite and he looked shocked. He asked when I learned to do that and couldn’t believe I’d gone from reading the directions on the box of mac and cheese to making homemade bread. I asked him why he was so shocked. His response, “Because I know you!”

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Why Sourdough?

Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet. 

Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.

Artisan Loaf of Sourdough Bread Recipe

Ingredients

550 grams flour

325 grams water

10 grams salt

100 grams active sourdough starter

Instructions

1. First you will need to mix together the water and the flour until just combined. Allow it to sit for 30 minutes. This allows the flour to absorb the water and become hydrated.
2. Next add in the sourdough starter and salt. Mix it in the KitchenAid for 3 minutes. Then cover the bowl and let it rest for 30 minutes.
3. You will stretch and fold the dough 6 times. That simply means that you will pull the dough up and let it fold down on itself. Then rotate the bowl 90 degrees and do it again until you’ve gone all the way around the bowl. That’s one stretch and fold. Set a 15 minute timer and do it again. Then wait 15 minutes and do it again. You’re halfway there now. Now wait 30 minutes between stretch and folds for the last 3 times. 
4. Let the dough rest until it doubles in size. This can take anywhere from 2 to 8 hours depending on the warmth of your kitchen
5. Now form the dough into a ball. Let it sit uncovered for 20 minutes to develop a skin. While you wait, flour a banneton basket or a bowl draped in a flour sack towel. 
6. Put the loaf in the bowl or basket and cover it. I highly recommend using a disposable shower cap for this. Place it in the fridge for at least 12 hours. I’ve left them for close to a week and it’s been ok. 
7. Turn the dough out onto some parchment paper. Dust it with flour. You can score it with a razor blade or dough lame. Preheat your oven to 450 degrees with your cast iron dutch oven inside. Let it preheat for at least half an hour. Then pick up the parchment paper, bread and all, and place it in the dutch oven. Bake it for 20 minutes with the lid on and then 20 minutes with the lid off.  Let your artisan loaf of sourdough bread cool before slicing. 

Notes

This recipe works best when you weigh out the ingredients. I resisted doing so for a long time, but once I gave in the bread was so much better.

Weigh your ingredients in a separate bowl then add them to the mixer. 

You can make up the dough ahead of time then leave it in the fridge for up to a week before baking. 

Baker’s Schedule for Artisan Loaf of Sourdough Bread

8 am Feed your sourdough starter.

12 pm Combine the flour and water and let it rest for 30 minutes.

12:30 pm Add in the salt and starter. Then mix the dough for about 3 minutes. Let it rest for 30 minutes.

1:00 pm Start your stretch and folds. 15 minutes between the first three and 30 minutes between the last three. Then cover and let it double in size.

5:00 pm This time could be much sooner or later depending on the heat in your kitchen. Shape the dough into a ball. Then let it sit out for 20 minutes. 

5:20 pm Put the dough into a floured banneton basket or bowl draped in a flour sack towel. Cover it and put it in the fridge overnight. 

8:00 am the next day Preheat your oven to 450 degrees. Turn the dough out onto parchment paper, dust it with flour, and score it. 

8:30 am Put the parchment paper with the dough on it into the dutch oven. Bake for 20 minutes with the lid on then 20 more with the lid off. 

9:10 am Let the artisan loaf of sourdough bread cool before slicing.

The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.

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KitchenAid Mixer

Dough Hook

Cast Iron Dutch Oven

Banneton Basket

Bread Lame