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making Artisan sourdough bread at home
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is easier than you think with just a few
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simple ingredients and a little patience
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you'll get a crusty chewy loaf full of
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amazing flavor remember to let your
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dough rise in a warm place for the best
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results step one mix the dough in a
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large bowl combine 500 G of bread flour
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10 G of salt 50 g of active sourdough
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starter and 350 G of water mix until a
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Shaggy dough forms tip use a spatula to
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scrape down the sides of the bowl to
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ensure all the flour is incorporated
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then cover and let it rest for 30
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minutes trick this resting period is
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called autoly which helps develop gluten
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and makes the dough easier to handle
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step two strengthen the dough instead of
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kneading use the stretch and fold method
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every 30 minutes for the next 3 to 4
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hours grab one side of the dough stretch
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it up and fold it over this builds
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gluten for a great structure tip lightly
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wet your hands to prevent the dough from
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sticking trick cover the dough with a
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damp cloth to keep it from drying out
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step three bulk fermentation cover the
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dough and let it rise at room
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temperature for 8 to 12 hours or until
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it's doubled in size for best results
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place the bowl in a draft free area and
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avoid peeking too often to maintain a
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consistent temperature step four shape
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and proof gently shape the dough into a
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round or oval place it in a flowered
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proofing basket and let it rest for
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another 1 to 2 hours or overnight in the
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fridge for better flavor tip ensure the
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dough has visible air bubbles for light
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texture trick lightly Mist the dough
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with water before covering to prevent
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drying out step five bake preheat your
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475° F or 245° C with a dutch oven
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inside this helps create Steam for a
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perfect crust score the top of the dough
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with a sharp knife which allows the
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bread to expand properly then bake
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covered 20 minutes this initial bake
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helps set the structure uncover and bake
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another 20 to 25 minutes until golden
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brown rotate the Dutch oven halfway
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through for even baking once cooled
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slice into your homemade crusty Tangy
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sourdough so worth the wait use a
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serrated knife for clean slices give it
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a try and enjoy happy baking
