Bread · Approved

Artisan Sourdough

Finished-dish photo

Open-crumb country loaf at 78% hydration.

Recipe notes

Baker's percentages shown against total dough flour.

Allergens: Wheat / gluten. Check packaged ingredient labels and cross-contact.

Servings Not recordedCooked yield Not recordedPrep 60 minMarinate/Rest 0 minCook 45 minTotal 105 min

Factor

×1

Custom

Ingredients

Levain

Dough

Base recipe unchanged · 2 loaves → 2 loaves · batch ≈ 2002 g

Method

1
Mix starter, flour and water for the levain.
2
Cover and leave until doubled and domed.
3
Mix dough flours with most of the water.
4
Rest (autolyse).
5
Add the levain and salt with the remaining water.
6
Pinch and fold until combined.
7
Bulk ferment with 4 sets of coil folds, 30 minutes apart.
8
Divide, pre-shape and bench rest.
9
Final shape, place in bannetons and cold retard overnight.

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