American
Artisan Sourdough Bread
A naturally leavened artisan sourdough boule with a blistered crust, open chewy crumb, and balanced tang.
12 servings · 60 minutes prep · 50 minutes cook
Ingredients
Levain
- 35 g active sourdough starter, 100% hydration
- 35 g bread flour
- 35 g whole wheat flour
- 70 g water, 80F, 80F / 27C
Dough
- 450 g bread flour, 12.5-13.5% protein
- 50 g whole wheat flour
- 375 g water, divided
- 11 g fine sea salt
For Baking
- 2 tbsp rice flour, for dusting, for dusting the banneton
- 1 sheet parchment paper
Directions
Build the Levain
- Mix the active sourdough starter, bread flour, whole wheat flour, and water until no dry flour remains.
- Cover and ferment at room temperature until doubled, bubbly, and domed, about 4-6 hours.
Mix and Bulk Ferment
- For the autolyse, mix bread flour, whole wheat flour, and 340 g water from the 375 g total until no dry flour remains. Cover and rest 45-60 minutes.
- Add all of the levain, fine salt, and the remaining 35 g water. Pinch and fold until fully incorporated, then rest 20 minutes.
- Cover and bulk ferment at about 76F for roughly 4-5 hours, performing 4 sets of stretch-and-folds every 30 minutes during the first 2 hours. Use time only as a guide; end bulk fermentation when the dough has increased by about 40-50%, looks aerated at the edges and surface, feels elastic and airy, jiggles when the bowl is shaken, and a light fingertip indentation returns slowly.
Shape and Cold Proof
- Turn the dough onto an unfloured work surface and gently pre-shape it into a loose round. Rest uncovered for 20-30 minutes.
- Shape into a tight boule with good surface tension.
- Dust the banneton generously with rice flour, then place the dough seam-side up inside.
- Cover and refrigerate for 12-16 hours.
Score, Bake, and Cool
- Place a Dutch oven in the oven and heat to 500F for at least 45 minutes.
- Turn the dough onto parchment paper and score about 1/2 inch deep with a bread lame.
- Carefully transfer the dough to the hot Dutch oven. Cover and bake at 500F for 20 minutes.
- Reduce the oven to 450F, remove the lid, and bake until the crust is deep mahogany and the center reaches 208-210F, about 22-28 minutes more.
- Transfer to a wire rack and cool at least 2 hours before slicing.
