5.0 from 5 votes

This is my favorite artisan sourdough bread recipe, although in my opinion, all of sourdough bread making is artistry! Even a plain sourdough boule requires dedication, patience and knowledge. I have thoroughly enjoyed experimenting with sourdough techniques and to learning the rhythms of feeding, discard, baking and creating (although there have been many thrown out bakes over the years).

I highly recommend anyone who loves to cook to adopt a sourdough starter. It encourages you to cook and bake frequently and to get creative with using the discard in a variety of ways to feed your family and friends.

Table of Contents

Ingredients
Instructions
Other Sourdough Recipes

The very first twist I added to my sourdough bread was whole wheat flour. Whole wheat flour provides extra fiber, vitamins and minerals to the bread and I enjoy the deep, nutty flavor it gives! My next favorite addition is a classic rosemary sourdough.

Rosemary pairs perfectly with a whole wheat sourdough loaf by augmenting the earthy flavor of the dough and connects the bread to whatever you eat it with. It tastes so good spread with butter, dipped in sauce or topped with fresh tomatoes. I hope you love this loaf as much as I do and it becomes your go-to artisan sourdough bread recipe.

Ingredients

250 g whole wheat baking flour
250 g all-purpose, unbleached baking flour
12 g salt
25 g olive oil
150 g active sourdough starter
250 g warm, filtered water
1 tbsp rosemary leaves, chopped

Instructions

Combine the flours and salt in a medium bowl.

Combine the water, oil and sourdough starter in a large bowl and mix until uniform.

Add the flour mixture into the wet mixture and squish with a dough spatula or your hands until combined. The dough won’t be smooth, but shaggy.

Cover the bowl with a damp tea towel or plastic wrap and let the dough sit for 30-60 minutes at room temperature to autolyse.

Scrape the dough onto a floured surface and incorporate the rosemary leaves gradually. Work the dough into a ball and place back into the bowl and cover.

After 1 hour, stretch and fold the dough in the bowl. Continue to stretch until the dough tightens up and resists additional stretches. Return to the bowl and cover.

Repeat the stretch and fold technique again after another hour has passed. Place your dough into a floured banneton (or proofing basket/towel-lined bowl), seam side up and cover for 3-12 hours. The length of the bulk rise will depend on factors such as the vigor of your starter, the type of flour you use and (most importantly) the temperature of your kitchen.

Once the dough has increased in size (not quite double), it is ready for baking. If you’re unsure, use the “poke test” to measure if it is adequately proofed.

Once the dough passes your poke test, preheat the oven to 450 degrees F.

Place your dough on a piece of parchment paper and place it into a dutch oven. Score the dough and cover the dutch oven. If you opt to not use parchment paper, add cornmeal or flour to the bottom of your dutch oven.

Place the dutch oven into the preheated oven and decrease the temperature to 400 degrees F.

Bake your loaf covered for 20 minutes and uncovered for 30 minutes (or until the internal temperature reaches 205-210 degrees F).

Avoid cutting for 30-60 minutes.

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