This Classic Artisan Sourdough Loaf Recipe is airy and perfect for making sandwiches or just serving with butter smothered on top.
Classic Artisan Sourdough Loaf Recipe Video
How to Knead Classic Artisan Sourdough Loaf
There is nothing more delicious than the aroma of a freshly baked sourdough bread coming out of the oven!
Hours of preparation and art dramatically increases the flavor to create the best artisan sourdough. Homemade bread is a standard in my home and with years of practice; I found myself in love with the art of sourdough baking.
Freshly baked bread is wonderful straight from the oven, sliced, used for sandwiches or toasted.
Dough will be kneaded on a smooth, floured surface. Take the edges of the bread and folded towards you. Use the heel of your hand and knead the dough away from you. Turn the bread and repeat the kneading. Fold dough again and knead again.
Repeat folding and kneading until bread is smooth, elastic and not sticky.
Proofing Artisan Sourdough
Proofing is rising. A risen bread is essential to create mouthwatering bake items such as sourdough bread.
When proofing for a sourdough recipe you will have to plan ahead depending on the season. Ideal proofing is about 70-80 degrees.
Proofing is complete when dough has double in size.
Add a damp tea towel over the top or your sourdough bowl to prevent it drying out.
Furthermore, if your artisan sourdough loaf needs a longer time to ferment, cover and let it stay in the refrigerator until ready to bake.
This Classic Artisan Sourdough Loaf Recipe will need twenty-four hours to ferment and rise to its full potential.
I would test the dough by pressing two fingers into the dough 1/2 inch into the dough. If your finger indentation stays within the dough; it is ready.
Shaping Classic Artisan Sourdough Loaf
Shape your sourdough dough by folding edges to the center. After first rise punch down the dough before shaping into the sourdough loaf. Turn and fold your dough on a lightly floured surface. Form your dough into a ball. Every recipe has specifics on how to shape the final rise. When dough is placed in a Batten Basket it will need to rise again. When the dough is doubled in size, your two fingers should make an indentation in the dough. This is an indication the dough is ready to bake.
How To Make an Easy Sourdough Starter
In a room temperature glass container mix one cup of all-purpose organic unbleached flour (any flour of choice will work but, organic and unbeached is best) with one cup of filtered water. Mix flour and water thoroughly, until it feels like a thick paste such as pancake batter.
Cover with a tea towel or cheese cloth and keep in a warm place around seventy degrees.
Twelve hour later remove a half cup and discard to save to make a discard recipe of feed livestock such as feeding the chicken or pigs.
Fed with additional 1/2 cup of all-purpose organic unbleached flour and 1/2 cup of filter water. Repeat this process for five days. On day six and seven fed every twenty-four hours. Your sourdough starter should have bubbles and the top will look foam-like.
Benefits Of Sourdough and Health Benefits
Sourdough has many health benefits, filled with many gut-friendly probiotics and a way to grow yeast to leaven breads. Probiotics are live microbes that have benefits that develop naturally within the environment. Flour and water began to ferment which will occur when bacteria are captured from the environment and multiples within the dough. The air pockets with bubbly and begin to lift dough and that is how your sourdough bread will rise.
Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened bake breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.
Steps on How to Bake a Classic Artisan Sourdough Loaf Recipe
You will need at least twenty fours to create this classic artisan sourdough loaf, it is delicious and worth the wait!
INGREDIENTS
- 70 grams of sourdough starter
- 380 grams of room temperature of filtered water
- 150 grams of organic all-purpose flour
- 350 grams of organic bread flour
- 10 grams of sea salt
- Flour for dusting.
DIRECTIONS
In a large bowl on a scale, mix flours, water, sourdough starter and salt. Between each ingredient remember to zero out the scale and use the grams setting. Mix ingredients well but using your hands. Your dough should feel sticky but will improve as you mix and combine everything. Cover bowl with a plate and wait thirty minutes. After thirty minutes it is time to start stretching and pulling.
With wet hands work around the bowl lifting the dough and folding it over to the center. Work around the bowl clockwise. Cover the bowl and let rest for another thirty minutes. Repeat this process three more times.
Set the artisan sourdough bread loaf in a warm spot. Cover bowl and let it double in size, check after twelve and then twenty-four.
Shaping and Final Proofing of Artisan Sourdough Loaf
Next, remove sourdough from bowl on a flour surface. Using a bench knife to remove from bowl and to help remove from surface. Shape into a ball. Cover sourdough ball with a bowl for twenty minutes to rest.
Flour the top of the sourdough and then flip into over! Next shape into a boule.
To create a boule, stretch the corner of the dough outward and then fold inward, shape into a ball. Push the dough away and then back to you. Repeat the away and back to you motion until the ball has is tight and shaped.
Place shaped boule in a basket or a bowl lined with a tea towel with seamed up. Cover and let the dough rise for three hours for a final proof. Note if I do not have time I always cover and place in refrigerator until ready to bake.
Flip sourdough out of basket onto parchment paper and score top. Pre heat your Dutch Oven in a oven at 500 degrees.
Add Classic Artisan Sourdough Bread Loaf Recipe to Dutch Oven and cover with lid. Bake in an oven at for twenty minutes. Lower Oven to 450 degrees and bake for 10 minutes longer. Remove lid and bake for ten more minutes.
Remove Artisan Sourdough Loaf from oven and let cool for an hour before slicing on a wire rack.
Will stay fresh up to four days.
More Sourdough Inspiration from the Farmhouse
EASY NO KNEAD SOURDOUGH BREAD RECIPE
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