ARTISAN SOURDOUGH BREAD

  • By Zain123
  • /

HERITAGE-CRAFT SOURDOUGH LOAF

(With optional flavor inclusions)

Ingredients

  • 375g warm water
  • 80g cold, unfed sourdough discard
    (You may swap with active starter — both work beautifully.)
  • 11g fine sea salt
  • 450g Bob’s Red Mill Artisan Unbleached Bread Flour
    or King Arthur Unbleached Bread Flour
  • 50g organic rye flour

Method: The Slow-Risen Rustic Loaf

1. Blend & Rest

  1. Pour warm water into a bowl. Mix in the starter just until it loosens and begins to dissolve.
  2. Add sea salt, bread flour, and rye flour.
  3. Combine until no dry bits remain.
  4. Cover the bowl with plastic wrap or a shower cap and let it rest for 30 minutes.

2. Stretch-and-Fold Ritual

You’ll perform four rounds — each separated by a 30-minute rest.

  • Round 1: Stretch & fold, then rest 30 minutes.
  • Round 2: Stretch & fold, rest 30 minutes.
  • Round 3: Stretch & fold, rest 30 minutes.
  • Round 4: Final stretch & fold. Cover again and let the dough rise in a warm room (68–75°F).

Allow the dough to increase 50–75% in volume, or reach an internal temp around 75°F. The surface will look lightly bubbly, soft, and tacky.

3. Pre-Shape & Bench Rest

  1. Lightly flour your counter.
  2. Turn out the dough, give it a gentle fold, and use a bench scraper to create surface tension as you form a loose ball.
  3. Let it relax for 30 minutes.

4. Final Shape & Chill

  1. Line a round banneton with a clean cloth and dust generously with rice flour.
  2. Tighten the dough one more time, then place it upside down into the banneton.
  3. Cover with the cloth and a shower cap (top and bottom fully covered).
  4. Refrigerate for a 24–48 hour slow ferment, depending on how tangy you want your loaf.

5. Bake Your Artisan Crown

  1. Preheat your oven to 450°F with your Dutch oven inside.
  2. Place a pan of water on the bottom rack for steam.
  3. Remove dough from the fridge. Lay a sheet of parchment on top, place a plate over it, and flip.
  4. Dust lightly with rice flour for clean scoring lines.
  5. Trace your design with a toothpick, then score confidently.
  6. Lift the parchment and dough onto a silicone bread sling if using.
  7. Transfer to the hot Dutch oven, cover, and bake 60 minutes.

Check internal temperature:

  • If 204°F or below, add 2–3 minutes.
  • Perfect doneness: 205–207°F.

Cool on a rack. Brush the hot crust with butter for a softer, glossy finish. Allow 5 hours or overnight before slicing.

Inclusions (Optional Flavor Add-Ins)

Cinnamon Raisin Swirl

Add during shaping.

Raisins

  • 80g raisins (soak 1 hour, pat dry)

Cinnamon Filling

  • 4 tbsp unsalted butter
  • 2 ½ tsp cinnamon
  • 4 tbsp brown sugar

Layer the cinnamon mixture and raisins right before your final shaping. Add extra raisins if your heart says yes. Bake as usual.

Asiago • Roasted Garlic • Rosemary

Add during final shaping.

Roasted Garlic

  • Roast 3–4 garlic heads at 356°F for 1 hour with olive oil.

Add-Ins

  • Roasted garlic cloves (chopped)
  • 2–4 sprigs fresh rosemary (chopped)
  • Diced Asiago cheese (your preferred amount)

Mix these into your dough during shaping, place into the banneton, and cold-ferment 1–3 days. Bake using the standard instructions.


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