🧾 Ingredients
- 375 g warm water
- 80 g cold, unfed sourdough discard
(You can also use active sourdough starter — both give great results.) - 11 g fine sea salt
- 450 g bread flour (such as Bob’s Red Mill Artisan Unbleached or King Arthur Unbleached)
- 50 g organic rye flour
👩🍳 Method
1️⃣ Mix & Rest
Pour the warm water into a mixing bowl and stir in the sourdough discard until it loosens and blends with the water.
Add the sea salt, bread flour, and rye flour. Mix everything together until the dough forms and no dry flour remains.
Cover the bowl with plastic wrap or a shower cap and let the dough rest for 30 minutes. This rest helps the flour fully absorb the liquid.
2️⃣ Stretch and Fold Process
You will complete four rounds of stretch and folds, resting the dough between each round.
- Round 1: Stretch and fold the dough, then let it rest for 30 minutes.
- Round 2: Repeat stretch and fold, rest another 30 minutes.
- Round 3: Stretch and fold again, rest 30 minutes.
- Round 4: Perform the final stretch and fold.
After the last fold, cover the dough and let it rise in a warm spot (about 68–75°F / 20–24°C).
Allow it to expand by 50–75% in size. The dough should look slightly bubbly, soft, and a little sticky.
3️⃣ Pre-Shape & Bench Rest
Lightly dust your countertop with flour.
Gently turn the dough out onto the surface and fold it softly to begin shaping. Use a bench scraper to create surface tension while forming a loose round ball.
Let the dough rest uncovered for 30 minutes.
4️⃣ Final Shape & Cold Fermentation
Prepare a banneton basket by lining it with a clean cloth and dusting it generously with rice flour to prevent sticking.
Tighten the dough into its final shape and place it seam-side up into the basket.
Cover with the cloth and a shower cap so it’s fully protected.
Refrigerate the dough for 24–48 hours. A longer rest develops a deeper, tangier sourdough flavor.
5️⃣ Bake the Artisan Loaf
Preheat your oven to 450°F (230°C) with a Dutch oven inside so it becomes very hot.
Place a small pan of water on the bottom rack to create steam during baking.
Take the dough from the refrigerator. Place parchment paper on top of the basket, set a plate over it, and carefully flip the dough out.
Dust the surface lightly with rice flour for clearer scoring lines.
Sketch your pattern with a toothpick if desired, then score the dough with a sharp blade.
Lift the dough with the parchment (or a bread sling) and carefully place it into the hot Dutch oven. Cover with the lid and bake for 60 minutes.
Check the internal temperature of the loaf:
- 204°F or lower: bake an extra 2–3 minutes.
- Perfect doneness: 205–207°F.
Remove the bread and let it cool completely on a rack. For a soft, shiny crust, brush the hot loaf with butter.
For the best texture, allow the bread to rest at least 5 hours or overnight before slicing.
