Basic Artisan Sourdough Bread Recipe | Taste of Artisan

Basic Artisan Sourdough Bread Recipe

Author: Victor
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Ingredients

  • 500 g bread flour
  • 450 g whole wheat flour
  • 50 g rye flour
  • 750 g water (around 85F)
  • 200 g levain
  • 25 g kosher salt

Instructions

  • Two nights before baking
    Feed mature sourdough starter using the levain formula above.
  • The night before baking, around 6:00PM
    Mix all of the ingredients in a large bowl, cover with a plastic wrap and let rest for 30 minutes to 1 hour.
  • Thirty minutes to one hour later, around 7:00PM
    Perform a set of stretch and folds. Cover and let rest.
  • Around 7:45PM and 8:30PM
    Perform two additional sets of stretch and folds. Cover and let rest.
  • Around 10:00PM
    Depending on your ambient temperature, the dough should double in size by around 10:00PM. In my case, at around 66F - 67F ambient temperature the dough doubles in size in about 4 hours. If not, wait until it does, about an hour or so.
    Turn the dough over onto a flat, smooth surface. Divide into two equal pieces, pre-shape, flip and let rest for 20 minutes.
  • Around 10:20PM
    Fold the loaves one more time, pinch the seams (optional), dip into sesame seeds and place into 14" oval proofing baskets, seam side up. Cover with each with a piece of paper towel, then wrap with a piece of plastic wrap. Proof in a cool place (around 66F or lower) overnight.
  • The morning of baking, around 7:00AM
    Place the baking stone on the rack about 3 positions from the top. Place a kitchen towel in a bread pan, or a small cake pan, fill with hot tap water and place on a rack below the baking stone, to the side of the stone. Preheat the oven to 500F.
  • Around 7:45AM - 8:00AM
    Prepare two pieces of parchment paper slightly bigger than the proofing baskets. Turn the dough pieces onto parchment paper. Score with a serrated knife. Using a pizza shovel, transfer the dough into the preheated oven. Using a water spray, spray some water on the sides of the oven to create some extra steam, and quickly close the oven door. Drop the temperature to 475F and set the time to 20 minutes.
  • 20 minutes later
    Remove the bread pan with water from the oven. Drop the temperature to 450F and continue baking the bread for an additional 25 minutes.
  • 25 minutes later
    Remove bread from the oven and set on a cooling rack to cool down for an hour. Then slice and enjoy.