Artisan Sourdough Bread Recipe with All Purpose Flour

• portions: 1 serving
• temps actif: 30 minutes
• temps total: 13 hours

Ingrédients

50g (20%) bubbly, active sourdough starter

160-175g (63-70%) water

250 g (100%) all purpose flour

7g (3%) olive oil

12-20g (5-8%) honey

4g (1.5%) fine sea salt

Instructions

T-1.5d: Feed the starter, 2 nights before baking

T-13h: Mix the dough

Whisk the starter and water together in a large bowl. Add the flour and salt. Mix until a rough and shaggy dough, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (68 F) for 30 minutes.

T-12h: Stretch-fold #1, cover and rest 30 minutes.

T-11.5h: Stretch-fold #2, cover and rest 30 minutes.

T-11h: Stretch-fold #3 (optional), cover and rest 30 minutes.

T-10.5h: Bulk rise 10-12 hours at 20°C; could be as short as 7-8 hours if hotter. The dough is ready when it no longer looks dense and has almost doubled in size.

T-2.5h: Preshape. Tuck and shape, cover and rest 30 minutes on any floured surface.

T-2h: Preheat oven to 232°C / 450°F with Dutch oven inside. Final shaping: shape the dough with tight skin, cover and let it second-rise 60 minutes in banneton. (It won't double in size this time.)

T-65m: Score the dough. Sprinkle the dough with rice flour and gently rub the surface with your hands. Using the tip of a bread lame, or knife or razor blade, score the dough as you like, and deeper than you'd think. Use the parchment paper to transfer the dough to the preheated Dutch oven.

T-60m: Bake (covered). Reduce the heat to 220°C / 425°F. Bake the dough on the center rack for 20 minutes, covered.

T-35m: Bake (uncovered). Remove the lid, and continue to bake for 30-35 minutes and golden brown (40 minutes uncovered for the larger, standard loaf).

T=0: When finished, cool for 1 hour on a wire rack before slicing, for best texture.

Store at room temperature for 1-2 days, or frozen for up to 2 months. (To reheat, defrost at room temperature then bake at 150°C / 300°F for 10 minutes.)

Notes

Perfect for clam chowder bowl (at 1x scale), for baking in blue Le Creuset.

2025-11-08: Add honey up to 5% of flour, but bake longer with lid and shorter uncovered (because it will burn)