Classic Artisan Sourdough

Name: Classic Artisan Sourdough
Yield: 1 servings
Ingredients: 500 g bread flour; 350 g water; 100 g active starter; 10 g salt

Serves 1

Serves 1

Directions

1Combine water, starter, and salt in a large bowl
2Stir in bread flour until a rough dough forms.
3Cover and let rest for 30 minutes.
4Perform 4 sets of stretch-and-folds, 30 minutes apart.
5Cover and let the dough ferment until puffy and bubbly.
6Turn the dough onto a lightly floured surface, preshape, rest for 10 minutes, then shape into a batard, boule.
7Transfer to a banneton or loaf pan, cover, and place in the fridge overnight (12-24 hours).
8Preheat your oven to 460°F
9Score the dough, then bake covered for 23 minutes, uncover and bake another 16 minutes until golden brown

bowlDutch ovenbanneton or loaf pan

The recipe can easily be made as a batard (oval), boule (round), or baked in loaf pans.

Serves 1

Serves 1

1Combine water, starter, and salt in a large bowl
2Stir in bread flour until a rough dough forms.
3Cover and let rest for 30 minutes.
4Perform 4 sets of stretch-and-folds, 30 minutes apart.
5Cover and let the dough ferment until puffy and bubbly.
6Turn the dough onto a lightly floured surface, preshape, rest for 10 minutes, then shape into a batard, boule.
7Transfer to a banneton or loaf pan, cover, and place in the fridge overnight (12-24 hours).
8Preheat your oven to 460°F
9Score the dough, then bake covered for 23 minutes, uncover and bake another 16 minutes until golden brown