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Not-So-Serious Sourdough Artisan Bread

(My Go-To, No-Stress Recipe)

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Ingredients Method

Ingredients
  

  • 100 g active sourdough starter
  • 520 g unbleached bread flour
  • 360 g spring water (DO NOT USE TAP!!!)
  • 13 g salt

Method
 

  1. Mix Water + Starter
    2. Combine water and starter in a bowl and whisk until mostly combined. Small chunks are fine.
  2. Add Flour + Salt
    3. Add flour and salt. Mix with your hands until no dry flour remains. The dough will look shaggy and messy — that’s perfect.Cover and rest for 30 minutes.
  3. Stretch and Folds (Round 1)
    4. Wet your hand. Grab one side of dough, stretch it up, and fold it over itself. Rotate and repeat 4 times total.
  4. Repeat Stretch & Folds
    5. Repeat the stretch-and-fold process 3 more times, every 30 minutes (4 total rounds).Don’t worry if timing isn’t perfect — sourdough is forgiving.
  5. Bulk Fermentation
    6. Let dough rise for 8–12 hours (less if your kitchen is warm). It's ready when it is puffy, bubbly, and slightly jiggly
  6. Shape Dough
    7. Let dough rise for 8–12 hours (less if your kitchen is warm).
  7. Cold Ferment
    8. Place dough in a floured basket or bowl. Refrigerate for 12–72 hours (24–36 hours ideal)
  8. Preheat Oven
    9. Preheat oven to 450°F
  9. Preheat Dutch Oven
    10. After the oven finishes preheating, add the dutch oven and preheat for about 30 minutes
  10. Score Dough
    11. Remove dough from fridge, flip onto parchment, and score with a sharp blade.
  11. Bake
    12. Place dough in hot dutch oven and bake for 45-55 minutes covered, until internal temperature hits 200–210°F
  12. Cool
    13. 200–210°F
  13. Slice & Enjoy