Artesano Bread
A rustic, sourdough-style bread with a crispy crust and chewy crumb. Perfect for sandwiches or enjoying with dips.
Equipment
- Mixing bowl
- Dough scraper
- Dutch oven
- Baking sheet
Ingredients
Levain (Sourdough Starter)
- 50 g Active sourdough starter fed 4-6 hours before
Dough Ingredients
- 300 g Bread flour
- 70 g Water lukewarm
- 5 g Salt
- 10 g Olive oil Optional
Instructions
- In a large mixing bowl, combine the active sourdough starter (ing_1) with the bread flour (ing_2), water (ing_3), salt (ing_4), and olive oil (ing_5). Mix until a shaggy dough forms.
- Cover the bowl and let the dough bulk ferment at room temperature for 4-6 hours, or until it has almost doubled in size.
- Gently turn the dough out onto a lightly floured surface and shape it into a round or oval loaf.
- Place the shaped dough in a banneton or a lightly floured bowl, seam-side up. Cover and let it proof in the refrigerator overnight (8-12 hours).
- Preheat your oven to 450°F (232°C) with the Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently place the dough into the Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake for another 15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Notes
For a crispier crust, score the dough before baking.
Use a thermometer to check the internal temperature of the bread.
Adjust baking time depending on your oven and the size of your loaf.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Use a thermometer to check the internal temperature of the bread.
Adjust baking time depending on your oven and the size of your loaf.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.