How To Make Artisan Sourdough Bread At Home

Updated at: Sat, 16 Nov 2024 23:15:19 GMT

Step 1

Before beginning, make sure your starter is ready to go. Place a small amount of starter into a cup of cold water. If the starter floats, you know the starter is ready to be used for bread!

Step 2

In a large bowl, add water and starter. Whisk until starter is dissolved into the water.

Step 3

Add in both flours and mix with until completely combined.

Step 4

Cover and let rest 30 minutes.

Step 5

Next, sprinkle salt over the top of the dough. Mix in salt with hands until completely combined. You want to be thorough with this step so that you don’t end up with pockets of salt in your bread. Let rest, covered, 1 hour.

Step 6

Next begin the series of folds. Fold dough over itself, on all four sides. *see video

Step 7

Cover and let rest 1 hour.

Step 8

After 1 hour, fold dough over itself again, on all four sides. *see video

Step 9

Cover and let rest 1 hour.

Step 10

After the 1 hour, fold dough over itself again, on all four sides. *see video

Step 11

Cover and let the dough rest for another 1-3 hours depending on how warm/cold your house is. You are looking for the dough to be about doubled in size, and to appear jiggly and fluffy when you gently shake the bowl of dough.

Step 12

Once the dough is done rising, carefully transfer dough to a floured surface.

Step 13

Roughly shape dough into a round shape by using cupped hands. *see video

Step 14

Lightly flour the top of the dough and cover with a kitchen towel. Let rest 30 minutes.

Step 15

Uncover dough. Add a touch a more flour to the top of the dough and flip dough over onto that floured side. *see video

Step 16

Shape dough by folding the side of the dough closest to you up, and then each side of the dough in towards each other. Next, fold the farthest side of the dough in towards yourself. Then, using the side closest to you, flip the dough all the way over so that what was once the bottom of the dough is now the top. *see video

Step 17

Using cupped hands, shape the dough into a tight uniform ball. *see video

Step 18

Transfer the loaf to a floured (I used semolina here, but flour also works!) bread basket by flipping it over so the smooth, shaped side of the loaf is face down in the basket. Pinch and pull on all sides of the loaf to “sow” the top. *see video

Step 19

Cover with a kitchen towel and refrigerate until the next morning.

Step 20

The next morning, with the cast iron you will be using inside the oven, preheat your oven to 500ºF.

Step 21

Once preheated, remove the loaf from the fridge and cast iron from the oven. Flip dough out onto the hot cast iron. Score loaf as desired. *see video

Step 22

Cover with cast iron lid and place back into the oven. Bake for 25-30 minutes.

Step 23

Carefully remove lid from cast iron and return bread to the oven to finish browning and cooking. This next baking step will take about 10-15 minutes depending on how brown you like it.

Step 24

Remove bread from oven and carefully transfer to a wire rack to cool.

Step 25

Cool completely before slicing into the bread. Enjoy!

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