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BAKING
Artisan Sourdough
A study in fermentation. Crusty, deeply flavorful artisan sourdough bread born from just flour, water, salt, and time.
Ingredients
- —100g active, bubbly sourdough starter
- —500g strong bread flour
- —350g filtered water at 80°F
- —10g fine sea salt
Method
1
Mix water, flour, and starter. Autolyse for 30 minutes before pinching in the salt.
2
Perform 4 sets of stretch and folds spaced 30 minutes apart during the bulk fermentation.
3
Pre-shape, rest for 20 minutes, then perform the final shaping to build surface tension.
4
Place in a banneton, cold retard overnight in the fridge, and bake in a preheated Dutch oven at 450°F (230°C).