Ultimate Artisan Bread Delight Recipe

Ingredients

Main Ingredients

• 300 g bread flour
• 200 g whole‑wheat flour
• 350 ml water, lukewarm
• 100 g active sourdough starter (100% hydration)
• 2 tablespoons honey
• 2 tablespoons extra‑virgin olive oil
• 1 ½ teaspoons sea salt

Optional Toppings

• 1 tablespoon rolled oats
• 1 teaspoon flaky sea salt
• 2 tablespoons sesame seeds

Instructions

First Rise (Bulk Fermentation)

1. Rest and Fold. Cover the bowl with a damp cloth and let the dough rest for 30 minutes. After the rest, perform a series of four “stretch‑and‑fold” motions every 15 minutes. This technique strengthens the gluten network without intensive kneading.
2. Bulk Ferment. Let the dough sit undisturbed for the remaining 1 hour 30 minutes at room temperature (around 72°F). You’ll notice the dough expanding by roughly 30 % and developing a light, airy surface.

Baking

1. Preheat the Oven. Heat a Dutch oven or heavy‑sided pot with its lid to 475°F (245°C) for at least 20 minutes. The intense heat creates steam, essential for a glossy crust.
2. Score the Bread. Carefully turn the loaf onto a parchment sheet, score the top with a sharp blade (about ¼‑inch deep). Scoring controls where the bread expands during baking.
3. Bake Covered. Transfer the loaf (on parchment) into the hot pot, cover, and bake for 20 minutes. The lid traps steam, allowing the crust to rise fully.
4. Bake Uncovered. Remove the lid and bake an additional 15‑20 minutes, or until the crust is deep golden brown and a tap sounds hollow. If using toppings, sprinkle them on before the uncovered stage.