Classic Artisan Sourdough Bread

Maria Baradell

Classic sourdough bread recipe using only 3 ingredients: flour, water and salt. Baked using a Dutch oven or my viral Two Pan Method.

5 from 13 votes

Prep Time 1 30

Cook Time 45

Resting Time 8

Yield 1 loaf

472 grams (3 and ¾ cups) high-quality organic bread flour 13% or more protein content
90 grams (½ cup) active sourdough starter at peak
328 milliliters (1 ¼ cups + 2 tablespoons) filtered water warm to the touch, not hot
10 grams (2 teaspoons) sea salt

The night before mixing, feed a portion of your starter at a 1:6:6 ratio: 7 grams starter, 42 milliliters water, and 42 grams flour. Cover loosely and leave at room temperature. Use in the morning after it has reached peak activity.

Reserve 10 milliliters of water.
Begin mixing by combining the rest of the water (318 milliliters) with all the peaked starter in a large bowl until bubbly.
Add the flour. Use the dough whisk to mix for about 2 minutes until all the flour is hydrated.
The dough should feel shaggy at this point.
Continue mixing using your hand for about 2 minutes. Leverage the sides of the bowl to ensure everything is well mixed.
Now, pretend your hand is the dough hook in a stand mixer and use that motion to mix the dough for 2 more minutes.
The dough should feel smooth now, but sticky.
Let this mixture rest, covered with a damp kitchen towel, for an hour, in a warm spot around 78°F (26°C).
After one hour has passed, add the salt and combine well.
Add the 10 ml of water that you had reserved and integrate it thoroughly using your hands.
Please note the dough will come apart, so keep working the dough until it comes together again into a smooth dough.
Cover with a damp towel and rest for 30 minutes in a warm spot around 78°F (26°C).

Perform a set of stretch and folds, then cover with a damp kitchen towel and rest for 30 minutes in a warm spot around 78°F.
Repeat stretch and folds (or switch to coil folds) 3 more times (4 sets total), each followed by a 30-minute rest, covered, in a warm spot around 78°F (26°C).
After each set, the dough should feel a little more airy and a little less sticky.

Cover with a damp kitchen towel and allow the dough to rest for the remainder of the first rise in a warm spot around 78°F (26°C).
The first rise, or bulk fermentation, should end about 4 hours after mixing (1 hour or so after the last coil fold).
The dough should not feel shaggy or sticky and it should not cling to the sides of the bowl. It should feel consistent, airy and jiggly, have bubbles all over the surface, and should release easily from the bowl.

Once bulk fermentation is complete, gently transfer the dough onto a clean, lightly floured surface, careful not to degas it.
Using your hands and a gentle pushing and pulling motion, create a nice, smooth, tight ball.
Allow it to rest on the counter/table at room temperature, uncovered, for 30 minutes.
While the dough rests, prepare your proofing vessel.
Line your banneton (or any other bowl that is 8-9" in diameter), with a clean, dry, lightly floured kitchen towel.
After 30 minutes, gently grab the dough from the counter and turn it around on your open hands, so the smooth side is now on the palm of your hands.
Bring your hands together and clasp the dough with your fingers.
Rotate the dough a quarter turn, then repeat the clasping motion.
Transfer the dough seam up into the prepared banneton or container

Cover the shaped dough with a dry kitchen towel or a plastic cap and let it proof on the counter at room temperature for 2 to 4 hours, or until it slightly puffs up.
For a deeper flavor and easier scoring, cover with a plastic cap or a bag, and cold proof in the refrigerator for 12–36 hours at 35–37°F (2–3°C).

Preheat your oven to 450°F (232°C).
While the oven preheats, transfer the shaped dough (still in its banneton or bowl) to the freezer for 30 minutes to 1 hour.
Once the oven is fully preheated, take the dough out of the freezer.
Cover the banneton with parchment paper and turn the banneton upside down, so that the dough comes out.
Dust it with rice flour (optional).
To score, use a sharp lame, new razor blade, or sharp knife to make decorative, small, shallow cuts.
Then proceed to make the expansion score, by making one or more deep cuts (about ¼ inch deep) on the surface of the dough.

Transfer the dough into the hot Dutch oven by holding the parchment paper.
Cover the Dutch oven with its lid, transfer to the oven and bake, covered, for 25 minutes.
After 25 minutes, remove the lid and continue baking for another 10-15 minutes until golden brown.
The bread is done when it sounds hollow if tapped on the bottom and it reaches an internal temperature of 205°F or more.

Remove the bread from the oven and take it out of the Dutch oven right away.
Discard the parchment paper and place the loaf on a cooling rack to cool completely.
Let it cool for 3 to 4 hours before slicing so the crumb can set and you do not end up with a gummy texture.
If you sneak a slice while it is still warm, I completely understand! To be honest, I would be surprised if you didn't!

Keep your bread dry to maintain freshness. Store it at room temperature in a cotton bread bag or a bread box, cut side down, for 2-3 days.
For longer storage, slice and refrigerate in a sealed bag for up to 10 days, or freeze for up to four months.
Reheat frozen slices in the toaster or a whole loaf of bread in a 350°F oven, covered with foil for 20 minutes or so.

Tried this recipe?Let us know how it was!