How to Make Artisan Sourdough Bread [Step-by-Step Process]

Learn how to make my favorite go-to Artisan Sourdough Bread! Naturally leavened, this sourdough bread recipe is made with a combination of high-protein bread flour (80%) and whole wheat flour (20%). PRINTABLE FULL RECIPE + SAMPLE BAKING TIMELINE: https://www.abeautifulplate.com/artisan-sourdough-bread-recipe/ This one-loaf recipe yields an airy, chewy, and open crumb with great flavor. Please remember that naturally leavened bread dough is a living thing. Timelines will need to be adjusted and adapted to meet your specific conditions. Always follow the dough's lead! Recommended Challenger Breadware Pan: https://challengerbreadware.com/product/the-challenger-bread-pan/?ref=abeautifulplate (affiliate link) CLICK TO PLAY VARIOUS STEPS: 0:17 - autolyse process 1:11 - preforming float test with sourdough starter 1:59 - adding ripe levain to autolyse; first mix 3:13 - adding salt; final mix 4:08 - optional mixing method demonstration (slap and fold or Rubaud method) 4:54 - preform six total stretch and fold sets 8:14 - end of bulk fermentation period 8:27 - pre-shape 9:08 - final shape into batard (oval) shape and dough retard 10:55 - preheat baking pan and poke test for proper proofing before baking 11:45 - transfer dough to preheated baking vessel 12:10 - score dough with bread lame 12:40 - bake covered for 25 minutes 12:45 - remove lid and continue baking 13:07 - final baked artisan sourdough bread and slicing after cooling Ambient temperature, starter strength, and flour type (as well as other variables) affect fermentation and play a very important role in bread baking. Note: This is a high hydration sourdough bread recipe and requires an active, mature sourdough starter. If you are new to sourdough bread baking, I recommend reducing the hydration. Please refer to the full recipe below for more details and instruction. FOLLOW ME ON INSTAGRAM: https://www.instagram.com/abeautifulplate/ RECOMMENDED PRODUCTS: Challenger Breadware Pan: https://challengerbreadware.com/product/the-challenger-bread-pan/?ref=abeautifulplate Kitchen Scale: https://amzn.to/2VtW6DL Instant Thermometer: https://bit.ly/2KkveiP Bench Scraper: https://amzn.to/3eCKaXD Rice Flour (for dusting): https://amzn.to/34V2Dug Lined Banneton Baskets: https://bit.ly/2VF8WO0 Wire Monkey Shop Bread Lame: https://bit.ly/3bsYoZ7 Serrated Bread Knife: https://amzn.to/2NhOspf ADVANCED OPTIONAL EQUIPMENT: Brod & Taylor Proofing Box: https://bit.ly/2zhbPgx ---------- WHAT YOU'LL NEED: - 350 G bread flour - 90 G whole wheat flour - - 350 grams 90°F/32°C filtered water (see recipe for tips to reduce hydration if you're a beginner) - 90 G ripe, just peaked sourdough starter (100% hydration) - 9 G fine sea salt - white rice flour, for dusting For more recipes, sign up for my weekly newsletter: https://abeautifulplate.us5.list-manage.com/subscribe/post?u=72d2a495613b8a7b5ce7049e0&id=eb546a87c3 *Disclaimer: Product links may include affiliate links. #sourdough #sourdoughbread #howtomakesourdough #howto