Artisan Sourdough Bread with a Beautiful Crumb
Serves 1045 mins prep45 mins cook
This recipe guides you through making a delicious sourdough bread, focusing on specific flour ratios, hydration, and a detailed fermentation and baking schedule to achieve an excellent crumb.
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What you need
Instructions
Begin with a 1-hour autolyse. Following the autolyse, perform a 6-hour bulk ferment. After bulk fermentation, cold proof the dough in the fridge overnight for 16 hours. The next morning, score the dough and bake it in a Dutch oven with the lid on at 500F for 20 minutes. Then, remove the lid and continue baking at 450F for an additional 25 minutes.View original recipe