Kiki’s Sourdough Artisan Loaf

This is my go to recipe for the artisan loaves I make.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by weighing your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Step 2

In a large mixing bowl (I use my stand mixer bowl) combine all the ingredients but the cheese.

Step 3

Mix and stir everything together to make a sticky, rough dough. If you have a stand mixer, beat at medium speed with the paddle attachment for 30 to 60 seconds. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined.

Step 4

Leave the dough in the large bowl, cover it with a piece of plastic wrap, and let it rise for 1 hour.

Step 5

Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour. This is called a stretch and fold.

Step 6

Repeat the rising-folding process a total of three times. During the second stretch and fold sprinkle in your cheese (or other inclusions). After your third and final stretch and fold place the bowl (covered) in the refrigerator, and let the dough rest for at least 8 hours (or up to 48-60 hours depending on how hearty your starter is).

Step 7

When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Leave the dough seam-side up, cover it, and let it rest on the floured surface for 15 minutes.

Step 8

Next, shape the dough to fit the vessel in which you’ll bake it: a large boule (round) for a round baker or Dutch oven. If you don’t have a boule a well greased bowl will work. Lightly grease or dust with flour the inside of your container, place the shaped dough in the container seam side up, and cover it with plastic wrap.

Step 9

Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. It won't appear to rise upwards that much, but will relax and expand.

Step 10

With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake. I place my Dutch Oven with its lid on in at this point.

Step 11

About 15-30 minutes before you’re ready to put the dough into the oven start the boil process. Bring to a boil 7-10 cups of water with 1/3-1/2 cup baking soda and place the dough into the pot. (I use two 2” strips of parchment paper to help me lower the dough into the pot. Make sure to keep the edges of the parchment paper out of the water so you have something to grab onto when you’re pulling it out.) Let boil for about 2 minutes while spooning boiling water over the top. (This can get pretty messy if it boils over the side of the pot, so use a big pot if you don’t want to clean up extra mess) After boiling, use a lame or a sharp knife to make one or several 1/2” deep slashes through the top surface of the dough. A crosshatch or crisscross pattern works well.

Step 12

Just before baking, turn your container over onto a sheet of parchment paper then dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you're baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.

Step 13

Pull your preheated Dutch Oven out and place your loaf in it, with parchment paper underneath. Make sure that you have enough parchment paper sticking out so you can use it to pull the loaf out once it’s done baking. Cover and place the Dutch Oven back in the oven. Reduce the oven temperature to 475°F and bake for 35 minutes.

Step 14

Remove the lid of the Dutch Oven and bake the bread for 20-30 minutes longer, until the bread is deep golden brown and crusty. The bread is done when a digital thermometer inserted into the center of the loaf reads at least 200°F.

Step 15

Remove the bread from the oven and transfer it to a rack to cool completely.

Step 16

Store leftover sourdough bread, well wrapped, at room temperature for several days; freeze for longer storage.