Artisan Sourdough Bread
This Artisan Sourdough Bread is the perfect introduction to the world of sourdough baking. With its crispy crust and soft, chewy interior, this recipe yields a delicious plain white bread that is versatile enough for sandwiches or toasts. The bread is made from a fermented sourdough starter, which gives it a depth of flavor and a subtle tang characteristic of authentic sourdough. Using a bread machine for the dough cycle can simplify the process, making it accessible for bakers of all levels. This hands-on recipe allows you to develop your bread-making skills while enjoying the rewarding process of creating your own artisanal loaf.
N/A
Servings
200
Calories
6
Ingredients
Ingredients
Proofed sourdough starter
2 cups (30: It should be prepared and left to rise for 8-12 hours before use.)
Butter
1 tablespoon (Melted)
Milk
1/2 cup (Warmed to 85°F)
Salt
1 teaspoon (Added directly to the milk mixture.)
Sugar
1 tablespoon (Added directly to the milk mixture.)
White bread flour
3 cups (Measured and added gradually.)
Instructions
1
Begin by proofing your sourdough starter: In a mixing bowl, combine 1 cup of starter with 1 1/2 cups of flour and 1 1/2 cups of warm water. Stir until well mixed.
2
Cover the bowl loosely and let it sit at room temperature for 8 to 12 hours, allowing the mixture to bubble and rise. The longer the wait, the tangier the sourdough will taste.
3
Once your starter is ready, measure out 2 cups of the proofed starter for your recipe, and store the excess starter in the refrigerator for future use.
4
In a large mixing bowl, add the 2 cups of proofed sourdough starter.
5
Melt 1 tablespoon of butter in a microwave-safe bowl. Combine the melted butter with 1/2 cup of milk and warm it to about 85°F (29°C).
6
Stir in 1 teaspoon of salt and 1 tablespoon of sugar into the milk mixture until fully dissolved.
7
Pour this mixture into the bowl with the sourdough starter and mix thoroughly until combined.
8
Gradually add 3 cups of white bread flour, one cup at a time, stirring until the dough starts to come together and becomes too stiff to mix by hand.
9
Transfer the dough onto a floured surface and knead in additional flour as necessary until the dough is smooth and has a satiny texture.
10
Shape the dough into a 1-inch thick oval. Roll the dough from the long side, pinching the seam tightly as you roll to create a loaf shape. Tuck the ends to ensure a nice finish.
11
Place the shaped loaf into a lightly greased loaf pan, using cooking spray as a non-stick option. Cover the loaf and allow it to rise at a warm temperature (about 85°F) for 1 1/2 to 3 hours, or until it has risen 1 to 2 inches above the edges of the pan.
12
Preheat your oven to 375°F (190°C).
13
Bake the loaf for 10 minutes, then lower the temperature to 350°F (175°C) and continue baking for an additional 30 to 40 minutes. The timing may vary based on your oven; keep an eye on the bread to achieve your desired crust color.
14
Once baked, remove the loaf from the oven. Brush the top lightly with melted butter for a shiny finish and turn the loaf out of its pan. Allow it to cool on a wire rack before slicing.
15
For a different presentation, feel free to shape the dough into a round or oval loaf and bake it on a baking sheet instead of a loaf pan.
Nutrition Information
2.5g
Fat
38g
Carbs
5g
Protein
1.5g
Fiber
<1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Sourdough Bread?
This is a fermented bread known for its crispy crust and soft, chewy interior, serving as an ideal introduction to sourdough baking.
How long does it take to proof the sourdough starter?
The starter should be proofed for 8 to 12 hours at room temperature.
What temperature should the milk be for this recipe?
The milk should be warmed to approximately 85°F (29°C).
Can I use a bread machine to make this dough?
Yes, using a bread machine for the dough cycle can simplify the process and make it more accessible.
How much proofed sourdough starter is needed for the dough?
The recipe requires 2 cups of the proofed sourdough starter.
What kind of flour is best for this sourdough bread?
White bread flour is recommended for this recipe.
How long should the shaped loaf rise before baking?
The loaf should rise for 1 1/2 to 3 hours, or until it is 1 to 2 inches above the pan edges.
What is the initial baking temperature?
The oven should be preheated to 375°F (190°C) for the first 10 minutes of baking.
Does the temperature change during baking?
Yes, after the first 10 minutes, the temperature should be lowered to 350°F (175°C).
How many calories are in a serving of this bread?
Each serving contains 200 calories.
What texture can be expected from the crust?
The bread features a crispy crust.
Can the dough be shaped into anything other than a loaf?
Yes, it can be shaped into a round or oval and baked on a baking sheet.
How much butter is used in the recipe?
The recipe calls for 1 tablespoon of melted butter.
How do I prepare the starter for proofing?
Combine 1 cup of starter with 1 1/2 cups of flour and 1 1/2 cups of warm water.
How much salt is required?
The recipe requires 1 teaspoon of salt.
Is sugar used in this bread recipe?
Yes, 1 tablespoon of sugar is included in the milk mixture.
How long is the total baking time after the temperature is lowered?
It should bake for an additional 30 to 40 minutes at 350°F.
What should be done with excess starter?
Store the excess starter in the refrigerator for future use.
How do I know when the dough is finished being kneaded?
The dough should be kneaded until it is smooth and has a satiny texture.
Why is the bread brushed with butter after baking?
Brushing the top with melted butter provides a shiny finish.
Is this recipe suitable for beginner bakers?
Yes, it is designed as a perfect introduction to the world of sourdough baking.
How much protein is in one serving?
There are 5g of protein per serving.
How much fat is in this bread?
Each serving contains 2.5g of fat.
What is the carbohydrate count per serving?
Each serving contains 38g of carbohydrates.
Does this bread provide any fiber?
Yes, it provides 1.5g of fiber per serving.
How much sugar is in each serving?
There is less than 1g of sugar per serving.
What is the total ingredient count for this recipe?
The recipe consists of 6 main ingredients.
How should the dough be rolled for a loaf shape?
Roll it from the long side and pinch the seam tightly to create the loaf.
What is the best way to cool the bread?
The bread should be cooled on a wire rack before slicing.
Can I use cooking spray for the pan?
Yes, cooking spray is recommended as a non-stick option for the loaf pan.