Classic Artisan Sourdough

Serves 1
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Directions

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

Ingredients

  • 500 g bread flour
  • 350 g water
  • 100 g active starter
  • 10 g salt

Equipment

bowlDutch ovenbanneton or loaf pan

Tips

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