Artisan Sourdough (2024)

FAQs

What is the difference between artisan sourdough and regular sourdough? ›

The difference between sourdough artisan bread and artisan bread is the fermentation process. Sourdough requires the starter which takes 5+ days to craft. On the other hand, artisan bread can be whipped up within a day using bread flour and instant yeast.

Under fermented bread will not spring up in the oven. It's dense, gummy and often pale (depending on the degree of under fermentation). Dough that has not been bulk fermented long enough will also be difficult to shape, sticky and will often spread once tipped out the banneton. Good sourdough takes time!

Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. What is this? You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

NUTRITION

The process of fermentation has been proven to be beneficial for good gut health. The long fermentation process of making sourdough releases nutrients like iron, zinc, magnesium, antioxidants, folic acid and other B vitamins. The natural way this occurs allows our bodies to process them more easily.

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

Most likely when this happens, it's not you - it's your starter. If your loaf is dense, has uneven holes and a gummy texture, most likely there wasn't enough active wild yeast in your starter to make the bread develop and rise during baking. This can be the case even if your starter seems really happy and bubbly.

How do you know if sourdough is overworked? Overworked sourdough can become tough and lose its ability to rise properly. If your dough feels tight and is difficult to shape, it might be overworked. Remember, sourdough requires a gentle touch and should not be kneaded as vigorously as other types of bread dough.

Score and bake

While the bread is proofing, preheat your oven to 500°F (260°C) with a lidded cast-iron pan inside. (Note: your bread will bake better if you have a baking stone on the oven rack below your bread. It will act as a buffer against the heating elements in the bottom of your oven.)

One of the most common reasons for olive oil to be added to sourdough bread is to soften the crust. It is most effective for this purpose.

How to make sourdough more fluffy? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

Nutrient Powerhouse: Artisanal breads often utilize whole grains and organic flours, rich in vitamins, minerals, and fiber. This is in stark contrast to refined white flour, stripped of much of its nutritional value. A Happy Gut: Sourdough bread is a natural source of beneficial bacteria (probiotics).

Artisan breads are characterized by their lean formulation (i.e. low sugar and fat level), little to no use of dough conditioners (except for enzymes used for dough strengthening and crumb softening), and high or low hydration levels (depending on shape and spread desired by the baker).

Look for sourdough bread made with whole grains, which are higher in fiber than processed grains, giving your bread additional gut-friendly benefits.

Unlike terms like sourdough or poolish or miche, artisan bread doesn't have an exact agreed-upon definition, but we — and much of the baking world — use it to describe bread made by hand and marked by traditional methods and craftsmanship.