Long-Fermented Artisan Sourdough Bread

More than just a recipe, this is a tried-and-true method for making a long-fermented artisan sourdough bread that you’ll be proud to share with your family and friends! Amazingly, you only need four ingredients: flour, water, sourdough starter, and salt.

Sourdough Guides for Beginners:

• Easy Sourdough Starter from Scratch
• Sourdough Baking Terms for Beginners
• Essential Sourdough Bread Making Tools

I’ve maintained my sourdough starter for over a few years now. I find it so satisfying to make all kinds of baked goods from my starter including soft sourdough potato rolls, soft whole wheat sourdough rolls, and even sourdough croissants.

I’m going to show you how you step-by-step how you can make long-fermented artisan sourdough bread! I’ve also included a printable recipe card at the bottom of this post so you can save it and refer back to it again and again.

This process spans about 48 hours from start to finish, but don’t worry… for the majority of that time your dough will be in the fridge, and the hands-on portion is very manageable.

The long ferment is well worth the wait, though, as it makes for bread with incredible depth of flavor with minimal sourness, a thin, crackly crust, and a chewy and airy interior (not to mention added nutritional benefits).

You will start your dough the morning of day 1 and bake two mornings later. You won’t even touch the dough on day two. You can follow the time frame in this post exactly, or start a little earlier the morning of day 1 with the same time intervals.

I always freeze what we don’t eat the day of baking so I have bread ready for another meal later on.

This versatile bread is perfect alongside dinner with butter or olive oil, or it makes for the best toast or grilled panini sandwiches.

How long does it take to bake artisan bread?

A loaf of artisan bread in the process of baking in an oven

Artisan bread is one of the most beloved and timeless culinary creations in the world. From the scent of freshly baked bread filling your home to the taste of a perfectly crusty, golden loaf, artisan bread is a comforting staple in many households. However, baking artisan bread requires time, patience, and attention to detail. So, how long does it take to bake artisan bread? Let’s explore the process step by step and find out.

FAQ

What is the difference between cold proofing and regular proofing?

Cold proofing is a slower process that involves refrigerating the dough to extend fermentation time. Regular proofing happens at room temperature and is much faster. Cold proofing allows the dough to develop more flavor and improves its texture by giving the yeast more time to work. Regular proofing may not achieve the same depth of flavor and can result in a denser texture. Cold proofing also makes the dough easier to handle and shape due to the firmer consistency it develops in the fridge.

How long should I cold proof my dough?

Can I cold proof dough in the freezer?

Freezing dough is different from cold proofing. Freezing halts the fermentation process entirely, while cold proofing slows it down. If you want to freeze dough, it’s best to let it complete its first rise before freezing. When you’re ready to bake, thaw the dough and let it rise at room temperature before baking. For cold proofing, stick to the fridge to allow a slow, controlled rise.

What kind of bread benefits most from cold proofing?

Artisan-style breads like baguettes, sourdough, and ciabatta are the best candidates for cold proofing. These breads rely on long fermentation times to develop their complex flavors and open crumb structure. Cold proofing helps enhance the depth of flavor and texture in these breads by allowing the yeast and natural bacteria to work more slowly. Even simple white breads can benefit from a short cold proof to improve texture and flavor.

Can I skip cold proofing and just proof at room temperature?

Yes, you can skip cold proofing, but the results may not be as good. Room temperature proofing speeds up the fermentation process, which can lead to a bread with a less complex flavor and a denser texture. Cold proofing allows for more control over fermentation, improving the final loaf’s flavor and texture. If you’re short on time, room temperature proofing can be an option, but cold proofing is worth trying when you want the best possible results.

Does cold proofing change the dough’s texture?

Yes, cold proofing significantly impacts the dough’s texture. The cold temperature firms up the dough, making it easier to handle, shape, and work with. This is especially useful for shaping bread into loaves or baguettes. The dough’s texture also becomes less sticky, reducing the chance of overworking it. As the dough ferments, the cold slows down the yeast, giving the bread a lighter, airier crumb when baked. The result is a more open, chewy texture in the final bread.

The Science Behind Oven Temperature and Its Effect on Artisan Bread

The oven temperature is a crucial factor in artisan bread baking. The ideal temperature can vary depending on the recipe and desired outcome. A temperature of 450°F is recommended for the initial baking period, then lowered to 425°F to ensure that the center of the bread is fully cooked, and the crust is crisp without being burned. Setting the right temperature allows for excellent crust formation and even baking throughout the loaf.

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