Artisan Sourdough Bread

There’s something grounding about making sourdough from scratch, the slow fermentation, the texture, the simplicity of ingredients. This is my go-to method for a perfectly crusty, airy loaf.

Ingredients

1000 g organic unbleached flour

660 g lukewarm water

200 g active sourdough starter (bubbly + recently fed)

20 g fine sea salt

Sourdough Starter Refresh

Before starting, make sure your starter is active:

• Feed using a 1:1:1 ratio (starter : flour : water)

• Let it sit until bubbly and doubled in size

Instructions

Day 1 – Mix + Build Structure

1. Activate your dough

In a large bowl, mix:

• sourdough starter

• lukewarm water

• salt

Stir gently to dissolve the starter

2. Add flour

Add flour and mix with your hands until fully combined

You should have a sticky, shaggy dough

3. Rest (Autolyse)

Cover with plastic wrap + a towel and let rest for 30 minutes.

4. Stretch & Fold (Structure Building)

Over the next 2 hours, perform 4 rounds:

Every 30 minutes:

• Lift one side of the dough

• Stretch it upward gently

• Fold into the center

• Rotate bowl and repeat (4–8 folds total)

This develops gluten and gives that beautiful crumb

5. Bulk Fermentation

After your final fold:

Cover the dough

Let it ferment at room temp until you go to bed, store in the fridge overnight for a slow bulk ferment

The next morning you’ll notice:

Slight rise

Air bubbles forming

Softer, more elastic texture

Day 2 – Bake

1. Preheat oven

• 500°F

Place Dutch oven inside while preheating (30 minutes)

2. Shape the Dough

Transfer to a lightly floured surface

Divide the dough into two

Roll into two balls

Create tension by pulling the dough toward you along the surface

This step enhances flavor + improves digestibility

Transfer dough onto parchment paper

Score with a sharp blade

3. Bake with steam

Place dough (with parchment) into hot Dutch oven

Add two ice cubes between parchment and pot (for steam)

Cover with lid

Bake 20 minutes covered

4. Finish baking

Lower heat to 450°F

Remove lid

Bake 20 more minutes until deeply golden

Cool Before Slicing

Let rest at least 40–60 minutes before cutting.

This is key for:

proper crumb structure

avoiding a gummy interior

Wellness Notes

Fermented = gut-friendly and easier digestion vs. commercial bread

Naturally lower glycemic response

Simple, whole ingredients with no additives

Pro Tips

If your dough feels too sticky → lightly wet your hands

If your loaf spreads → build more tension during shaping