🍞 Sourdough Bread (Homemade Artisan Loaf)
This sourdough bread takes time, but the result is worth it. You get a crispy crust, soft airy inside, and a deep tangy flavor. It is made with natural yeast instead of commercial yeast.
🧾 Ingredients
- 100g active sourdough starter
- 375g warm water
- 450g bread flour
- 50g whole wheat flour
- 10g salt
👩🍳 Instructions
1. Prepare starter (levain)
Mix 20g starter + 100g water + 100g bread flour.
Leave it at room temperature until it becomes bubbly and doubles in size.
2. Mix dough
In a large bowl, mix bread flour and whole wheat flour.
Add water and mix until no dry flour remains.
Cover and rest for 30–60 minutes.
3. Add starter and salt
Add the prepared starter into the dough and mix well.
Rest for 30 minutes.
Add salt and mix again until fully combined.
4. First rise (bulk fermentation)
Let dough rest for 4–6 hours at room temperature.
Every 30 minutes, stretch and fold the dough to build strength.
5. Shape dough
Place dough on a clean surface.
Shape it into a round or oval loaf.
Let it rest for 20–30 minutes.
Shape it again tightly and place into a floured basket.
6. Cold proof
Cover and place dough in the fridge for 12–16 hours.
7. Bake
Preheat oven with Dutch oven inside at 475°F (245°C).
Place dough on parchment paper, score the top, and bake:
- 25 minutes covered
- 20–25 minutes uncovered until golden brown
8. Cool
Let bread cool for 3–4 hours before cutting.
🍞 Result
A crispy crust, soft inside, and rich sour flavor homemade sourdough loaf.
