Artisan Sourdough Bread

Crackly crust, flaky salt on top, dramatic ear. Built around a 475°F home oven and a Dutch oven. Makes one boule.

Ingredients

• 100g active starter (100% hydration; reliably rises after feeding)
• 340g water, room temp (68% added water relative to added flour; about 71% overall with 100% hydration starter)
• 500g bread flour (or 450g bread + 50g whole wheat for more flavor)
• 10g salt
• Maldon / flaky salt — for the top
• Extra flour for dusting
• Extra water for wetting hands and spritzing

Timeline (overnight method)

Mix → bulk ferment → shape → cold proof for 12–16 hours → bake the following day. Choose a start time that allows the full fermentation and proof; a late-evening mix will not necessarily be ready to bake the next morning.

Instructions

Step 1: Mix, ferment and proof

Follow the dough cues as well as the clock.

1. Mix and rest: Stir starter into the 340g water until milky. Add flour, mix to a shaggy dough. Rest 30–60 min.
2. Add salt: Sprinkle salt on, pinch and squeeze through the dough until fully worked in.
3. Bulk ferment (~4–6 hrs, room temp): For the first 2–3 hrs, do a stretch-and-fold every 30–45 min (wet hand, stretch one side up and over, rotate bowl, 4x per set). Dough goes shaggy → smooth/elastic. Done when risen ~50%, domed, and jiggly.
4. Shape: Turn onto lightly floured counter, shape into a taut ball. Place seam-side up in a floured towel-lined bowl or banneton.
5. Cold proof (12–16 hrs, fridge): Builds flavor, firms the dough for clean scoring and a better ear.

Step 2: Bake in a 475°F oven

Handle the hot pot and lid with oven mitts.

1. Preheat an oven-safe Dutch oven at 475°F for a full 60 min. Check the pot, lid knob and parchment temperature ratings.
2. Flip cold dough onto parchment, dust with flour.
3. Score one deep slash at a shallow ~30° angle (blade nearly sideways under the surface) — this makes the ear.
4. Spritz the top with water, sprinkle Maldon flakes (water helps them stick).
5. Into the Dutch oven, 475°F, lid on for 20 min.
6. Lid off, drop to 450°F, bake 25–30 min until deep mahogany. Watch color, not clock.
7. Cool on a rack 1 hr+ before cutting. Uncovered, or crust softens.

Crust & Look Tips

• Steam = crust. The Dutch oven steams the loaf (lid on), then crisps it (lid off). Biggest single factor.
• Bake dark — almost mahogany. Pale = soft crust.
• Pale even when dark on top? Leave in the turned-off oven, door cracked, 5–10 min to dry the crust.
• Flaky salt only — table salt dissolves and over-salts.
• Light flour dusting before scoring gives rustic pale/dark contrast.

Hydration Notes

These percentages describe added water divided by the 500g added flour; they exclude starter. With 100g of 100% hydration starter, the overall hydrations are about 68%, 71%, and 77%, respectively.

• 65% (325g water) — easiest, tight ball, nearly foolproof
• 68% (340g water) — this recipe, forgiving + open crumb
• 75% (375g water) — wet, big airy holes, demands good handling

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Starter reference: Sourdough Starter - From Scratch

Storage and Flour Safety

Cool completely before storing. Keep at room temperature for 2-3 days or slice and freeze for longer storage. Do not taste raw dough; flour is a raw ingredient.

Raw dough guidance.