Thanks for your comment. Bakers all over the world insist on using bread flour for sourdough baking. Hubby and I both thought this was the best loaf so far in both flavor and crumb. (It's been more than fifteen years.) If your dough is lower in hydration or starting to fight you, stop performing stretch and folds and allow it to rest for the remainder of bulk fermentation. This should help with structure. So glad you’ve enjoyed it. Flavor is subjective, so it’s hard to know what you mean, but you can increase the sourness by incorporating more whole grains, holding the dough at a warmer temp, or using a sourdough starter that has been pushed a bit farther (and is partially whole grain) just past peak. Transfer to a cooling rack and cool completely before slicing. Â, I have baked bread for years with a reasonable amount of success and want this recipe to work as the flavor And texture  is incredible even if the loaf is a bit flat. Turn on your kitchen scale. Also I found you don’t need to refrigerate. Cover and rest the dough at 80°F/26°C between each set. Great recipe, this is my second time following it. Thank you for bringing that to my attention. You should be more looking for 60% rise in volume, and the dough should feel alive when you jiggle the bowl back and forth. Printable Recipe: Artisan Sourdough Bread Erica Kastner Erica is the creator and writer of the blog Buttered Side Up where she shares from-scratch recipes with a healthy touch. Your recipe has great instructions. I made twice the recipe because I wanted two loafs. These pizza sticks were certainly one of my personal favorite and I am unable to wait to. allow to rest at room temperature for 10 minutes before transferring to the fridge. It peaks in generally 10 hours, more or less. After several batches, my stone broke! Water: ~79.5% (*this is a rough hydration percentage – true hydration takes into account the flour and water in your starter), 350 grams unbleached bread flour (preferably organic), plus more for dusting, 90 grams whole wheat flour (preferably organic), 90 grams ripe sourdough starter (100% hydration), 9 grams Diamond Crystal kosher salt or fine sea salt, white rice flour, for dusting your banneton basket. Temperatures are not the same thing as ingredient quantities. (the step on the counter top.)ThanksSu. It covers the basics on the best way to store, refresh, and freeze artisanal sourdough bread. If you have any questions, please read my Sourdough Starter Troubleshooting Guide for tips and guidance. It holds a window pane but Iâm still getting used to the feel of high hydration.Â. Still would like to know if there is any way to rescue if I let out some air during shaping after the fermentation for 2 hrs. Your sourdough starter is active and bubbly, and you’re ready to bake! Under-proofing produces dense, gummy, and poor crumb structures. I'll just give a few minutes towards the bake time the next time. Thank you so much! That is significantly less. There is also a chance that it could have over-proofed in your fridge overnight, but again, it’s so hard to know and I find that answer less likely. Hi! That is usually a sign of over proofing/or a dough that cannot handle that quantity of water (every brand of flour has different absorption and strength qualities and reducing the hydration by just 10 grams is insignificant. I would and already have recommended this recipe as a resource to anyone making sourdough, This means so much to me Chloe!!!! The key is to do this step quickly and as gently as possible. There are a ton of possible reasons though for this. As soon as the loaf is removed from the banneton unto the hot baking vessel it flattens out completely. I have a second try ready to bake this morning. The dough shouldnât be extremely wet at preshape – slightly sticky but not wet. Download it once and read it on your Kindle device, PC, phones or tablets. Such clear instructions!! Hm…did the dough behave well during bulk fermentation? https://ohsweetbasil.com/easy-no-knead-artisan-bread-recipe Donât know whatâs going wrong because Iâm following the recipe to a t.Â. That would be wasteful. I have been baking bread for a while but was intimidated by sourdough since it seemed tricky. Yep, weak or sluggish starters are usually the biggest culprit for people just starting off. Hi Claire! I’ve tried the recipe once or twice, and while I think I’m learning from my mistakes, one issue I’m having is the dough is very sticky, which kind of makes shaping and building tension impossible because it just sticks to my surface. No, I don’t do overnight autolyses (these can be done, but it should not be necessary for that variation) and you shouldn’t need to do that with this recipe in order to substitute that amount of whole grain. Drape a linen over the basket (to capture any condensation) and cover the banneton with a plastic bag. I cut about 1 inch off. I was most impressed with your web site and excited with the prospect of trying a different way of making bread. Turn on your kitchen scale. I’ve been following Laura for years now and watching her make bread on instagram was a huge reason I ultimately felt like making sourdough bread would be a manageable task to learn. Let sit for 1 hour. I’d need a few more details (crumb structure) etc to be sure. If you haven’t had a chance, I recommend watching my new YouTube video start to finish. Measure and Mix. Normally my oven spring is pretty dismal, which I’d chalked up to poor gluten structure throughout the loaf. Please see recipe video for visual instruction. I shared this recipe with him. read more. Etc. If you’re will make a bowl of Campbell’s soup you need to stir it… if one makes no-knead bread you need to stir it… but… if one makes no-knead bread you don’t have open a can. A medium one for the dough, and probably the bulk fermentation and two small ones for the fridge... A measuring cup. While I was mixing, though, I felt my dough coming together better, felt the starter was getting a fair chance at some good gluten structure, and was very happy with the consistency and the feel of the dough. So far I have doubled by doing a mirror image in 2 bowls, but if I were to double together at what point would you split in 2? Hi! Thanks for the recipe. If the bottoms of the loaves are gaining too much color – this can definitely be an issue depending on the pan that you use, thickness of the material for insulation, and whether your oven runs hot – you can try placing two baking sheets, stacked on top of each other, under the Dutch Oven or baking vessel during baking. Thanks Again. The timeline and accompanying video are such a great help. I highly recommend ordering a banneton as it will be a much better tool to use (I have links in my sourdough tools post here: https://www.abeautifulplate.com/sourdough-bread-tools-and-resources/. I feed my starter twice a day and use 20g starter, 15g WW flour, and 85 g AP flour with 100g distilled water. It is so kind of you to take the time. So i was ready to tackle a more involved recipe. I have started feeding the starter every 12 hours, 100gms flour and 100gms water. I have been following Lauraâs sourdough journey on instagrams for some time so I was very excited to finally get to try her recipe! My daughter lives far away from me and she inspired me to bake sourdough with her over the miles. They were already pretty dark and the bottoms were darker than I like. However, usually if you’re new to sourdough baking, the problems are usually a result of the dough not being properly fermented (perhaps you needed to extend bulk) or strength building through the bulk fermentation process. I always suggest starting much lower if you donât know how your flour behaves – at least 40-50 grams). It’s as if I’m required to break out the conversion charts or buy yet another kitchen tool to try to make something artisanal. Feel free to share more details and I might be able to help troubleshoot! I plan on adding a step-by-step process video to this recipe by tomorrow at the very latest, so please check back and reference that for moving forward. I am extremely frustrated. This is my third time in making sourdough bread and your recipe gives me the dough with perfect hydration for a beginner like me to handle. Well done Laura. Cheers! That made huge difference in oven rise. I made two and In would like one tonight. Any tips for making the dough less sticky, or shaping sticky dough? Thanks for the super informative instructions. Hi, Iâm Laura! If you do happen to have leftovers, please reference my guide on how to store bread. I’ve now made 6 beautiful loafs and each one gets better as I go. Today was my first time making sourdough and it turned out close to perfect despite not having a banneton (I used a loaf tin for the proof but will be investing in a banneton! This recipe is definitely my personal favorite. The bread is delicious as well!Â. In these COVID Shelter in Place times…what’s the imperial units for this? This worked out with my schedule- I would feed at 6:30 am, and the starter seemed to peak at around 10-11 pm, which is an ideal time for me to put together a dough to sit overnight when I’m baking on the weekend. The heritage grain … Iâve noticed the dough loses most of its form after the final proof in fridge, after removing from banneton. I just would have been happy to have troubleshooted earlier with you, as I know that sourdough baking can be frustrating. Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast. So basically, this is a me thing, not a fault of the recipe. I would alwaysuse normal settings unless a recipe specifies, or you reduce the temperature by 25 degrees to compensate. This is super helpful! But alas, there are limitations to a Dutch Oven. Use the following baker’s percentages to tweak and adapt this sourdough bread recipe to suit your own flour, hydration, or yield preferences. Artisan Sourdough Bread (Boule) by Isabel Gates; Posted on May 30, 2019 June 1, 2020; A soul-nourishing bread that crisp-crackles on the outside and melts in your mouth on the inside! *This post contains affiliate links. Love the recipe, and the video was a huge help. I started with 50 grams of starter, and fed it with about 80 grams each of organic all-purpose flour and water. How do I know if my starter is ready to use? The regular blisters and some 1/2â to 1â bubbles that surfaced. The inside was a very little on the doughy side (I think – hard to tell, and I am a novice baker), but there’s lots of air pockets. In the meantime, keep baking and practicing – and maybe reduce the hydration back to 75% with my recipe to see if that helps! Cups, teaspoons, etc. We have enjoyed the togetherness of baking beautiful sourdough experiments. So happy to hear that. Hi Laura! So happy to hear that.  I even cut the water back by 10 grams this time to help.Â. Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour.  Thatâs the stickiest dough Iâve ever worked with, but the texture is just astounding. Anyway, yes! I would definitely recipe reducing the bulk time. That’s what sourdough was to me for a long time, and I finally felt the desire to share more about it, so I’m so happy it’s been helpful to people and you’ve had success. This slow and cold fermentation stage helps develop flavor and improves the final crust texture.  The first one is real success. I’ll be glad to send you the pic, but I can’t seem to attach it to these comments…. Haha! Make it the night before and bake it the next day for fresh bread at dinner. There is a direct conversion that is reliable. Hi Laura! ), lame or dutch oven.  I have probably watched your video a hundred times and I know what it is supposed to do, but mine isnât doing it.! Flour, water, sourdough starter and salt are combined together, fermented, and baked in a Dutch oven to make a perfect loaf. STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS). 230 grams? I would definitely recommend reducing the hydration either way – and maybe start at 300 grams total just as you get a better feel for what to look for. The dough will show you the way, you just have to spend some time making mistakes to be able to recognize what’s good and what’s not so great.  I only have a circular proofing basket but would like to try the oblong. Finally a sourdough loaf that feels light for its size! Commercial store-bought yeast doesn’t create a natural sourdough starter (there is no fast substitute for making one from scratch, otherwise that’s a normal commercial yeast bread recipe) and can’t be used as a substitute for this recipe. I have found one thing that helps me, I really pay close attention to the starter being truly prepared and ready to go into the Alyse. Thus, I needed a new recipe- and found this one. Making no-knead bread is as simple as creating a bowl of Campbell’s soup. Artisan Sourdough Bread print recipe pin recipe. The dough IS very wet after bulk. Stay safe and well!! Thank you for taking the time to leave a review! Have you watched my YouTube video? Bake at 500°F/260°C with the lid on for 25 minutes. Yep! When she's not eating or cooking, she's not-so-secretly planning the next time she is going to be eating or cooking. I know this last point probably has to do with the stretches and folds, that I didnât do it enough or didnât stretch it far enough. cover and rest at 80°F/26°C between each set. Sourdough really benefits (not only in taste and texture) from long ferment times, it’s really important. Always adjust the number of folds to how the dough is behaving. Within a few hours of waking, you’ll have fresh sourdough bread. How to make no-knead sourdough bread. Your email address will not be published. The best artisan sourdough bread has a deep tangy flavour with an lovely crust and a chewy texture inside. The stickiness actually is in your favor, because the dry countertop acts as a helpful tool to build tension as you preform the reshape. Not ideal, but certainly an option. This one turned out beautifully – the best rise and crumb I’ve had yet (and I was using the Tartine recipe previously)! It is an amazing tool, but not necessary for sourdough baking. Another no knead bread to try is Artisan Turbo bread with Steve. My question has to do with whole grain portion and bulk fermentation time. Iâm a San Francisco girl and gotta have a tangy loaf!Your post taught me to use a higher ratio for the starter (I was doing 1:2:2) and to work  the dough more at the beginning. Let's get a real bread movement going in Australia, for once and all focus on real bread, ... Move over sourdough bread these soft pittas are way better. Who knows, I may have just gotten lucky this week. One question I have is what tempature do you leave your starter at overnight and approximately how many hours does it take for it to peak? It takes just 15 minutes of actual work and no kneading. Use a bench knife to divide the dough visually in half (you can use a scale if you want to perfectly divide and scale the dough), then just proceed as usual. more equals longer? Baking with Biga and Poolish has one thing in common with sourdough baking. When I took the top off the dutch oven after the first 25 minutes, the beauty took my breath away! I didnât even realize I had done that.Â, I have gone through all of your comments and FAQs prior to reaching out. Thank you so much for leaving a comment!! However, you’re welcome to preheat at 450F and bake at 450F for the first 25-30 minutes, then I would remove the lid and either keep baking at that temperature or reduce to 425F for the second half, depending on how its gaining color. This also happens when I take it out of the banneton to go Into the oven. It’s worth experimenting though! Cooler ambient temperatures will slow down fermentation and might extend bulk fermentation significantly. Haha! Thank you for a well-tested sourdough recipe! WITHOUT SPANX!! 25 to 30 minutes . I also don’t have a banneton or rice flour so I just heavily dusted a cloth inside of a bowl with regular flour. Â. Hi Laura!! I did flour it heavily but in the cold fridge I think the cloth got wet and the dough stuck to it. If you’re experiencing troubleshooting issues with this recipe or other sourdough baking, please check out my Sourdough Bread Troubleshooting Guide. Thank you for this wonderful recipe. Thanks for the best sourdough bread recipe on the internet. Very cool. I am self taught and having trouble in resolving some issues, particularly the crumb. Let me know how it goes! I’ve been following your page on Instagram and am struggling to achieve growth of my starter. The time commitment and work is minimal, but absolutely necessary for its viability. Your videos are super helpful too. Second, I love the way Laura wrote the recipe. ð I just tried this method and was very happy with the results. Hope this helps! Thank you so much for taking the time to craft such a thorough guide. https://www.deliciousmagazine.co.uk/recipes/white-sourdough-loaf If your oven is convection always, reduce any temperature suggestions by 25 degrees – as the convection setting (fan) will create consistently warmer baking temperatures for every recipe that you follow, unless it is designed or specifies convection oven baking. Ingredients.  Have made this twice, once a boule and once a batard. Yep, starter strength is a huge factor, so it’s very important to have a healthy, very active starter if you’re looking for good consistent results. So excited to try this recipe this week!  Thanks for the good recipe. This site uses Akismet to reduce spam. I recommend The Perfect Loaf’s sourdough starter guide or Baker Bettie’s beginner guide. Any thoughts? It was my first sourdough bread that actually worked out and it was amazing. A properly proofed dough should very SLOWLY spring back and still leave a light indentation. This sourdough version was inspired by this recipe from Mother Earth News magazine. It looked like a large pita bread when it was cooked and the crumb looked good with lots of bubbles. I have had starter for a while but have just been making crackers, muffins, pancakes, etc. The most thorough and simple explanation on sourdough I’ve come across!  Iâm gonna make another loaf today. and not the actual pan.  Both times they did not rise as much as they should.   Hope it will ferment more. Mix water and salt together in a very large bowl. So thrilled to hear this Jules! This is not a dough that, as our friend Joe says, gets “kneaded the crap out of.” It is folded, gently, and hardly at all.