This stunning slice of artisan sourdough bread is a textbook example of baking mastery. Its beautifully caramelized crust is dark and crisp, offering a delightful contrast to the interior, which boasts an open, airy crumb structure filled with a variety of large and small holes. This texture, known as an “open crumb,” is highly prized among bread bakers and signals a well-fermented dough with excellent gluten development. The interior looks moist, light, and fluffy, suggesting a long fermentation time that enhances both flavor and digestibility. This bread likely carries a mild tangy taste typical of sourdough, with a chewy bite and a deep, nutty aroma from the crust. Whether enjoyed on its own, toasted with butter, or served alongside soup, cheese, or olive oil, this slice is the ultimate comfort food and a shining example of artisanal baking.
Artisan Sourdough Bread Recipe 🍞❤️
Ingredients:
- 500g bread flour
- 350g water (70% hydration)
- 100g active sourdough starter
- 10g salt
Instructions:
- Mix: Combine flour, water, and starter. Mix until no dry bits remain. Rest 30 minutes (autolyse).
- Add Salt: Sprinkle salt and mix well.
- Bulk Fermentation: Stretch and fold the dough every 30 mins for 3–4 hours.
- Pre-shape & Rest: Lightly shape, rest for 20 minutes.
- Final Shape: Shape into a boule or batard. Place in a floured banneton.
- Cold Proof: Cover and refrigerate overnight (8–12 hours).
- Bake: Preheat oven with Dutch oven to 250°C (480°F). Score dough, bake covered for 20 mins, then uncovered for 20–25 mins until golden brown.
Let cool before slicing. Enjoy the chewy crust and tangy crumb! 🥖✨
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