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Buy Now →This Artisan Sourdough Bread recipe produces a crusty, chewy loaf with a complex flavor that comes from the slow fermentation process. Perfect for beginners and experienced bakers alike, it’s an ideal recipe to elevate your bread-making skills.
Preparation Time: 20 minutes (active)
Resting Time: 15-18 hours
Baking Time: 35-40 minutes
Total Time: 16-19 hours
Ingredients
- 400 grams (3 cups) bread flour
- 300 grams (1 1/4 cups) water
- 11 grams (2 teaspoons) sea salt
- 100 grams (1/2 cup) sourdough starter
- Brown rice flour, for dusting
Instructions
1. Feed the Starter:
- Feed your sourdough starter 3-4 hours before starting the bread to ensure it’s active and bubbly.
2. Mix the Dough:
- In a large bowl, mix the water and sourdough starter using a dough whisk or your hands.
- Add the bread flour to the starter mixture and mix until it forms a shaggy dough.
3. Add Salt and Rest:
- Sprinkle salt over the dough and use the pincer method to incorporate it. Pinch and fold the dough until the salt is evenly distributed.
- Cover and let the dough rest for 20-30 minutes.
4. Stretch and Fold:
- Perform two sets of stretch and folds, spacing them 30 minutes apart.
- Cover the dough and allow it to ferment at room temperature (75°F) for 1 ½ to 2 hours until it becomes puffy and slightly risen.
5. Shape the Dough:
- Gently shape the dough into a boule (round loaf) or batard (oval shape).
- Dust a bread proofing basket (banneton) with brown rice flour. Place the shaped dough into the basket, seam-side up.
- Dust the top of the dough with more brown rice flour and cover with plastic wrap.
6. Cold Proof:
- Place the dough in the refrigerator and cold-proof it for 12-18 hours.
7. Preheat the Dutch Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
8. Bake the Bread:
- Remove the dough from the fridge and turn it onto a piece of parchment paper.
- Score the top of the dough with a sharp blade or lame.
- Carefully transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
- Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.
9. Cool the Bread:
- Remove the bread from the Dutch oven and place it on a cooling rack. Let it rest for 30-60 minutes before slicing.
Serving Suggestions
- Serve with butter, olive oil, or a spread of your choice.
- Pair with soups, stews, or salads for a hearty meal.
- Use for sandwiches or toast with your favorite toppings.
Cooking Tips
- Use a kitchen scale for accurate measurements, as bread-making requires precision.
- Ensure your sourdough starter is active and bubbly for the best rise and flavor.
- Keep the dough hydrated by covering it during resting periods to prevent drying out.
Nutritional Benefits
- Fermented dough: Easier to digest and may have improved nutrient absorption.
- Homemade bread: Free of preservatives and additives.
Dietary Information
- Vegetarian-friendly.
- Can be made vegan by using a plant-based starter.
Nutritional Facts (per slice, based on 10 slices)
- Calories: 150 kcal
- Protein: 4 g
- Carbohydrates: 28 g
- Fat: 1 g
- Fiber: 1 g
- Sugar: 0 g
Storage
- Store at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.
- Freeze slices in an airtight container or bag for up to 1 month. Reheat in the oven or toaster.
Why You’ll Love This Recipe
- Creates a bakery-quality loaf with minimal ingredients.
- Slow fermentation enhances flavor and texture.
- Perfect for beginners and pros, thanks to its detailed steps.
- Versatile for pairing with various meals and spreads.
Conclusion This Artisan Sourdough Bread is a timeless recipe that yields a rustic, flavorful loaf with a perfectly crisp crust and soft interior. The long fermentation process allows the flavors to develop, making every bite worth the wait. Whether you’re an experienced baker or a beginner, this recipe will elevate your bread-making game.
Frequently Asked Questions
- Do I need a sourdough starter for this recipe?
Yes, the starter is essential for fermentation and rising. - Can I use all-purpose flour instead of bread flour?
Yes, but bread flour provides better structure and chewiness. - What if I don’t have a Dutch oven?
Use a baking stone and cover the bread with an inverted oven-safe bowl or foil for the first 20 minutes. - How do I know my dough is ready to bake?
It should be slightly puffy and hold its shape when poked gently. - Why is my bread dense?
It could be due to an underfed starter, under-proofing, or not enough stretch and folds. - Can I skip the cold proof?
While not recommended, you can shorten the proofing time to 4-6 hours at room temperature. - How do I store my sourdough starter?
Keep it in the fridge and feed it weekly to maintain its activity. - Can I add mix-ins like nuts or seeds?
Yes, add them during the second stretch and fold for even distribution. - Why do I need to preheat the Dutch oven?
Preheating ensures the bread gets an initial steam boost, resulting in a better crust. - Can I make this gluten-free?
No, sourdough relies on gluten structure for its texture and rise