Recipe Bake Ingredients Steps

Foodgeek Master Recipe for Artisan Sourdough Bread

Let Foodgeek (Sune) show you how to make his updated Master Recipe for sourdough bread. This is used as a base for any kind of lean sourdough bread recipe that he makes.

Foodgeek says: Once you’ve had real sourdough bread, there’s no going back. No, I don’t mean the stuff from the supermarket that’s made by adding citric acid and some yeast. No, I mean the kind that’s been allowed to develop taste over many hours, fermented to perfection and then bake until golden brown and super crispy. This is my recipe for artisan sourdough bread.

Over the last 6 months the interest for baking sourdough bread has developed almost into a collective insanity. I’ve been at it for years, baking, publishing recipes and videos about it.

Now I felt it was time to publish my updated Master Recipe for sourdough bread. This is used a base for any kind of lean sourdough bread recipe that I make, and it is now yours too.



Click here for the full original recipe
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Author: Foodgeek (Sune)
2x (700g)
70%
8 hrs
Loaves
Hydration
Starter Peaks
Day 1 @ 8:00 AM
23 hrs
Day 3 @ 1:12 AM
Start
Cold Proof
Ready
Change Start Bake Stop Bake
Ingredient
Baker's Pct
Levain / Sourdough Starter
This is a 50/50 mix of water and flour
20%
Bread flour
80%
Rye Flour
20%
Water
67%
Salt
2%
When
Step
Duration
Levain
7.5h
  1. Feed the starter
  1. About 8-10 hours before baking, feed your starter at 1:3:3. Meaning take 26.9g starter, 81g flour and 81g water mix it and let it grow at room temperature.
  2. If you'd like a more sour bread, you can start earlier.
Autoproofer calculates the recipe based on the time it takes your starter to peak. Make sure to adjust that before starting your bake and the schedule will adjust to your starter as needed.
Mix
5m
  1. Mix the ingredients
  1. Add the 594g of bread flour, 148g of rye flour and 15g of salt to a bowl.
  2. Mix it with your fingers until it's well-distributed.
  3. Add the 148g of sourdough starter and 496g of water.
  4. Mix with your fingers until no dry bits remain.
1h
  1. Rest your dough
  1. Leave the dough to rest covered for 60 minutes.
Bulk Fermentation
5m
  1. Stretch and fold #1
  1. The first set of stretch and folds.
30m
  1. Continue Bulk Fermentation
  1. Leave for another 30 minutes to continue fermentation.
5m
  1. Stretch and fold #2
  1. The second set of stretch and folds.
30m
  1. Continue Bulk Fermentation
  1. Leave for another 30 minutes to continue fermentation.
5m
  1. Stretch and fold #3
  1. The third set of stretch and folds.
  2. After this step, do a windowpane test, if the dough fails, let the dough rest 30 minutes more and do another set of stretch and folds and then go to the rising stage of the bulk.
If you need to do another bulk fermentation period after you perform the window pane test, just delay this step by 30 minutes and the remainder of the recipe will automatically adjust.
5h
  1. Final Bulk Fermentation Period
  1. Put the dough in a see-through container where you can monitor the bulk. Let the dough rise 25%.
  2. The time varies on a lot of factors, so go by the rise, not time. For reference, at around 24°C/75°F it takes my dough 2-3 hours to rise to 25%. DON'T USE TIME ALONE!!
Divide and pre-shape
10m
  1. Divide your dough and pre-shape the loaves
  1. Divide the dough into two equally sized piece by cutting it with your bench scraper.
  2. If you are great at eyeballing, go with that, the rest of us will probably just use the trusty scale.
  3. Preshape both pieces of dough into a boule.
20m
  1. Bench rest
  1. Let the dough rest on the counter for 20 minutes.
Final Shape
5m
  1. Final Shape
  1. Final shape the breads to boules or batards depending on your preference. Boules are absolutely the easiest, so if you're new go for that. Watch the video to see how both are done.
  2. After each dough is shaped dust a banneton with rice flour and add the dough.
  3. Then put the banneton in a plastic bag and close it loosely by tugging the end underneath the banneton.
Retard
22h
  1. Retard dough
  1. Add both bannetons to your fridge. Your fridge should be ice cold. Mine's set to 2°C/35.5°F.
  2. Let the bread retard for at least 8 hours, up to 48 hours.
Bake
1h
  1. Preheat oven
  1. Heat your oven to 260°C/500°F with a baking steel and dutch oven inside. Heat for an entire hour to make sure both are completely saturated with heat.
5m
  1. Score and bake
  1. Grab a dough from the fridge.
  2. Dust it with rice flour on the bottom and put your peel over top.
  3. Flip it over so the dough rests on the peel.
  4. Dust the top with more rice flour and distribute it with your hands.
  5. Score the dough.
20m
  1. Initial bake with cover on
  1. Open the oven and take the top off the dutch oven.
  2. Grab the peel and add the dough to the dutch oven.
  3. Put the top on, close the oven and bake for 20 minutes.
2m
  1. Remove the cover
  1. Then open the oven and take the top off of the dutch oven.
20m
  1. Final bake
  1. Turn down the oven to 230°C/450°F.
  2. Bake for another 20 minutes until the bread is golden and crispy.
Enjoy
2h
  1. Take out and rest before eating
  1. Take the bread out and put it on a wire rack to cool.
If you are cooking another loaf, reheat the oven to 260°C/500°F and bake the other bread.
0m
  1. Eat!
  1. That's how you make artisan sourdough bread!
Let Sune know how it worked for you at https://foodgeek.dk/en/contact/