Artisan Sourdough Bread with Crispy Crust and Open Crumb

Rated 5.0 stars by 1 users

Cuisine

European

Servings

12 slices

Prep Time

1 hour

Cook Time

45 minutes

Calories

180

Sourdough is more than bread — it’s a ritual, a journey, and a labor of love. With its naturally fermented structure and deeply complex flavour, sourdough connects us to generations of bakers who mastered the slow process of transforming just flour, water, and salt into something transcendent.

Every loaf is a story, told through time and temperature, wild yeast and care. The crisp crust that shatters under your knife, the chewy, tangy interior full of uneven holes — this is bread at its most alive.

This recipe embraces a traditional method with an overnight cold ferment to deepen flavour and improve texture. The result is a beautiful artisan loaf, ideal for toast, sandwiches, or tearing into at the table with butter and sea salt.

It’s a loaf that demands patience but rewards you with unparalleled freshness, digestibility, and satisfaction. Once you get into the rhythm of sourdough, it becomes more than a recipe — it becomes part of your lifestyle.

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Ingredients

500g (about 4 cups) bread flour
100g (about 1/2 cup) active sourdough starter (100% hydration)
350g (about 1 1/2 cups) water, room temperature
10g (about 2 tsp) fine sea salt

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Directions

In a large bowl, mix the starter and water until the starter dissolves. Add the flour and mix by hand or with a dough hook until no dry flour remains. Let rest (autolyse) for 30 minutes.
Sprinkle in the salt and mix to incorporate. Use stretch-and-folds or kneading for 3–4 minutes until smooth.
Cover and let the dough bulk ferment at room temperature (21–23°C/70–74°F) for 4–6 hours, performing 3–4 sets of stretch-and-folds every 30 minutes.
Once dough has risen about 50%, gently turn it out onto a lightly floured surface. Pre-shape into a round, rest for 20 minutes.
Final shape into a tight round or batard. Place into a floured proofing basket. Cover and refrigerate overnight (8–12 hours).
Preheat oven to 250°C (475°F) with a Dutch oven inside.
When ready to bake, turn dough onto parchment paper, score the top, and carefully place in hot Dutch oven. Cover and bake for 20 minutes.
Remove lid and bake uncovered for another 20–25 minutes until golden and crisp.
Cool completely on a wire rack before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 180

Amount/Serving % Daily Value

Fat: 0.5 grams; 1%
Saturated Fat: 0 grams
Cholesterol: 0 milligrams; 0%
Sodium: 200 milligrams; 8%
Carbs: 36 grams; 13%
Protein: 6 grams
Sugar: 0 grams
Fiber: 2 grams; 7%

Tips for Baking Sourdough

Use an active, bubbly starter that’s been fed 4–6 hours prior to mixing.
Allow enough bulk fermentation time — it develops flavor and structure.
Perform stretch-and-folds gently to strengthen the dough.
Use a kitchen scale — sourdough is all about precision.
Score the loaf deeply and confidently for a good oven spring.
Use a preheated Dutch oven to trap steam and enhance crust.
Let the loaf cool fully before slicing — cutting early ruins the crumb.
Practice makes perfect — every bake teaches you something.
Use high-protein bread flour for the best gluten development.
Store cut-side down on a board or wrap in a clean towel — avoid plastic.

Serve It With Suggestions

Salted butter and flaky sea salt
Olive oil and balsamic vinegar
Soft scrambled eggs and chives
Avocado and chilli flakes
Charcuterie and aged cheese
Tomato bruschetta or tapenade
Roasted vegetable soup
Smoked salmon and cream cheese
Honey and ricotta
Toasted with almond butter and banana

FAQ's

Q: How do I know if my sourdough starter is ready?
A: It should double in size within 4–6 hours of feeding and pass the “float test.”

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but bread flour gives better structure and rise due to higher protein content.

Q: Why is my dough so sticky?
A: Sourdough is naturally sticky — use wet hands during handling and avoid adding too much extra flour.

Q: What’s the ideal room temperature for fermentation?
A: Around 21–23°C (70–74°F) — warmer temps accelerate fermentation, colder slow it down.

Q: Can I skip the overnight proof?
A: You can, but the cold retard improves flavor, crust, and scoring performance.

Q: How do I get more open crumb?
A: Use strong flour, gentle handling, proper hydration, and full fermentation.

Q: Why didn’t my sourdough rise well?
A: Possible reasons: weak starter, under-proofing, or improper shaping.

Q: Can I freeze sourdough bread?
A: Yes — slice and freeze, then toast directly from frozen for best texture.

Q: Can I add seeds or herbs?
A: Absolutely — fold them in during the second set of stretch-and-folds.

Q: How long does sourdough bread stay fresh?
A: Up to 3 days at room temperature. Refresh with light toasting after that.

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Artisan Sourdough Bread with Crispy Crust and Open Crumb