If you’ve ever had the pleasure of sinking your teeth into a freshly baked, artisanal sourdough loaf, you know there’s no going back. That irresistible crackly crust, the tender yet chewy interior – it’s a revelation that forever changes your relationship with bread.
As a self-proclaimed bread enthusiast, I’ve been on a mission to uncover the secrets of crafting the perfect loaf. And let me tell you, it’s been quite the journey. I’ve experimented, trialed, and tasted my way through dozens of recipes, techniques, and tools, all in pursuit of that elusive combination of flavor, texture, and artistry.
The Path to Sourdough Mastery
It all started a few years ago when I stumbled upon an article that piqued my interest – “Sourdough Bread for Beginners”. I was instantly hooked. The idea of cultivating my own wild yeast starter, coaxing it to life, and then using it to create bread with unparalleled character was just captivating.
I dove headfirst into the world of sourdough, reading everything I could get my hands on. Books, blogs, forums – you name it, I devoured it. I wanted a sourdough model in my head, a deep understanding of how it all worked. And let me tell you, it was a labor of love.
About 6 months later, my efforts manifested into my third video on the Foodgeek YouTube channel. I was pretty proud of that piece of work, having poured months of learning and experimentation into it.
But the journey didn’t end there. In May 2019, I made a time-lapse recording of my starter after feeding, which became my first “Experiment Time” video. And from there, the sourdough rabbit hole just kept getting deeper.
Over the next few years, I made over 60 videos, each exploring a different scenario for baking sourdough bread. I was determined to approach it scientifically, maintaining a control bread and only varying one variable at a time – at least when that made sense.
The Ultimate Artisan Sourdough Recipe
All of those experiments and their conclusions have been distilled into what I’m now proudly calling my “Foodgeek Master Recipe for Artisan Sourdough Bread”. This is the culmination of years of learning, trial and error, and a relentless pursuit of perfection.
Now, I’ll admit, you’ll need a sourdough starter to make this bread. But don’t worry, I’ve got you covered with a guide on making your own. Once you’ve got that starter going, you’re well on your way to artisanal bread heaven.
The Tools of the Trade
To craft this masterpiece, you’ll need a few key tools in your arsenal. Let’s divide them into the essential and the geeky – because let’s face it, once you’ve caught the sourdough bug, the gear game is real.
The Essential List:
– Bowl
– Simple Bench Scraper
– Simple Lame
– Round Banneton
– Oval Banneton
– Dutch Oven
The Geeky List:
– Rosti Margrethe Bowls
– Zatoba Walnut Lame
– CDK Bench Scraper
– Baking Steel
Mastering the Techniques
Now, the techniques involved in this artisan sourdough bread recipe are where the magic really happens. Let’s dive in, shall we?
Stretch and Fold: There are countless ways to agitate a dough and promote gluten development, but I’ve chosen the stretch and fold method for its simplicity and sheer satisfaction. It’s all about hydrating the glutenin and gliadin proteins in the flour, helping them form those all-important gluten bonds.
Boule Shaping: A boule is a classic round loaf shape, and shaping them is both easy and incredibly rewarding. The key is to do it on a counter with no flour, using your bench scraper or hands to pull the dough forward, tightening the top.
Bâtard Shaping: For a more elongated loaf, you can shape a bâtard. This involves creating tension around the loaf along the long side, using a variety of techniques. The video in my recipe will show you exactly how I do it.
Scoring: Scoring the dough before baking is an art form in itself. It’s all about having the right tool and learning how to use it with precision and conviction. The cuts need to be decisive – slash as you mean it.
Diving into the Dough
Now, let’s take a closer look at the dough composition in this artisan sourdough bread recipe:
Hydration: The hydration level is 70%, which is on the higher end but still within the realm of workability. I find this to be a great “catch-all” hydration that works well with most bread flours.
Whole Grain: For the whole grain component, I’ve opted for rye. I love the tangy flavor it lends, but you can experiment with any whole grain flour you fancy.
Inoculation: The inoculation, or the ratio of starter to flour, is 20%. This suits a fermentation at around 21°C (70°F). Adjust this based on your room temperature – the warmer it is, the less starter you’ll need.
Salt: The amount of salt in this dough is 2%. This is a well-balanced number that enhances the flavor without making the bread taste salty. If you prefer a bit more zing, feel free to bump it up to 3%.
Baking Possibilities Galore
One major change in this recipe from the 2020 version is the constant baking temperature of 230°C (450°F). This opens up a number of different baking methods, each with their own advantages.
Two-Stage Baking for Dutch Ovens: In this approach, you do the steaming for one loaf while the other is browning. This saves both time and electricity. If you can fit multiple Dutch ovens in your oven, you can optimize this further.
Oven-Off Baking: Another technique is to bake without a Dutch oven and use the “oven-off” trick. This involves turning off the oven for 20 minutes after loading the loaves, which helps set the crust gently and efficiently.
The Bread You Can Expect
So, what kind of bread can you expect from this recipe? Well, prepare to be amazed. You’ll get a wonderfully crispy sourdough loaf with a deliciously tangy and chewy crumb. And the best part? This bread will stay fresh longer than you’re used to with yeasted breads.
The flavor is nothing short of sublime – a true representation of the quintessential taste of fermented bread. It’s wholesome, complex, and utterly satisfying, whether you’re enjoying it with butter and jam, using it for a toasted sandwich, or simply savoring it on its own.
Now, if you’re new to sourdough baking, I recommend starting with your readily available flour. But once you get the hang of it, I encourage you to venture out and explore different artisanal flours. Try your hand at whole grains like wheat, rye, oat, buckwheat, and spelt. Discover which flavors and textures speak to your personal palette.
This recipe is the foundation – the starting point for your sourdough adventure. So, what are you waiting for? It’s time to knead your way to homemade perfection.
If you make this bread and post it on Instagram, be sure to tag me as @foodgeekdk. I’d love to see your creations and hear about your sourdough journey. Happy baking!
