Q: How do I know if my sourdough starter is ready?

A: It should double in size within 4–6 hours of feeding and pass the “float test.”

Q: Can I use all-purpose flour instead of bread flour?

A: Yes, but bread flour gives better structure and rise due to higher protein content.

Q: Why is my dough so sticky?

A: Sourdough is naturally sticky — use wet hands during handling and avoid adding too much extra flour.

Q: What’s the ideal room temperature for fermentation?

A: Around 21–23°C (70–74°F) — warmer temps accelerate fermentation, colder slow it down.

Q: Can I skip the overnight proof?

A: You can, but the cold retard improves flavor, crust, and scoring performance.

Q: How do I get more open crumb?

A: Use strong flour, gentle handling, proper hydration, and full fermentation.

Q: Why didn’t my sourdough rise well?

A: Possible reasons: weak starter, under-proofing, or improper shaping.

Q: Can I freeze sourdough bread?

A: Yes — slice and freeze, then toast directly from frozen for best texture.

Q: Can I add seeds or herbs?

A: Absolutely — fold them in during the second set of stretch-and-folds.

Q: How long does sourdough bread stay fresh?

A: Up to 3 days at room temperature. Refresh with light toasting after that.

Håndverkers surdeigsbrød med sprø skorpe og åpen smule

Artisan Sourdough Bread with Crispy Crust and Open Crumb

Rated 5.0 stars by 1 users

Cuisine

European

Servings

12 slices

Prep Time

1 hour

Cook Time

45 minutes

Calories

180

Sourdough is more than bread — it’s a ritual, a journey, and a labor of love. With its naturally fermented structure and deeply complex flavour, sourdough connects us to generations of bakers who mastered the slow process of transforming just flour, water, and salt into something transcendent.

Every loaf is a story, told through time and temperature, wild yeast and care. The crisp crust that shatters under your knife, the chewy, tangy interior full of uneven holes — this is bread at its most alive.

This recipe embraces a traditional method with an overnight cold ferment to deepen flavour and improve texture. The result is a beautiful artisan loaf, ideal for toast, sandwiches, or tearing into at the table with butter and sea salt.

It’s a loaf that demands patience but rewards you with unparalleled freshness, digestibility, and satisfaction. Once you get into the rhythm of sourdough, it becomes more than a recipe — it becomes part of your lifestyle.

Image of Artisan Sourdough Bread with Crispy Crust and Open Crumb

Ingredients

500g (about 4 cups) bread flour
100g (about 1/2 cup) active sourdough starter (100% hydration)
350g (about 1 1/2 cups) water, room temperature
10g (about 2 tsp) fine sea salt

Directions

In a large bowl, mix the starter and water until the starter dissolves. Add the flour and mix by hand or with a dough hook until no dry flour remains. Let rest (autolyse) for 30 minutes.
Sprinkle in the salt and mix to incorporate. Use stretch-and-folds or kneading for 3–4 minutes until smooth.
Cover and let the dough bulk ferment at room temperature (21–23°C/70–74°F) for 4–6 hours, performing 3–4 sets of stretch-and-folds every 30 minutes.
Once dough has risen about 50%, gently turn it out onto a lightly floured surface. Pre-shape into a round, rest for 20 minutes.
Final shape into a tight round or batard. Place into a floured proofing basket. Cover and refrigerate overnight (8–12 hours).
Preheat oven to 250°C (475°F) with a Dutch oven inside.
When ready to bake, turn dough onto parchment paper, score the top, and carefully place in hot Dutch oven. Cover and bake for 20 minutes.
Remove lid and bake uncovered for another 20–25 minutes until golden and crisp.
Cool completely on a wire rack before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 180

Amount/Serving % Daily Value

Fat: 0.5 grams; 1%
Saturated Fat: 0 grams
Cholesterol: 0 milligrams; 0%
Sodium: 200 milligrams; 8%
Carbs: 36 grams; 13%
Protein: 6 grams
Sugar: 0 grams
Fiber: 2 grams; 7%

Tips for baking av surdeig

Bruk en aktiv, sprudlende startpakke som har blitt matet 4–6 timer før blanding.
Tillat nok bulkfermenteringstid - den utvikler smak og struktur.
Utfør strekk-og-fold forsiktig for å styrke deigen.
Bruk en kjøkkenskala - surdeig handler om presisjon.
Scor brødet dypt og trygt for en god ovnsfjær.
Bruk en forvarmet nederlandsk ovn for å felle damp og forbedre skorpen.
La brødet avkjøles helt før du skiver - å kutte tidlig ødelegger smulen.
Praksis gjør perfekt - hver baker lærer deg noe.
Bruk høye proteinbrødmel for den beste glutenutviklingen.
Oppbevar kuttet side ned på et brett eller pakk inn i et rent håndkle-unngå plast.

Server det med forslag

Saltet smør og flaky havsalt
Olivenolje og balsamicoeddik
Myke eggerøre og gressløk
Avokado og chili -flak
Charcuterie og alderen ost
Tomat bruschetta eller tapenade
Stekt grønnsakssuppe
Røkt laks og kremost
Honning og ricotta
Ristet med mandelsmør og banan

Vanlige spørsmål

Spørsmål: Hvordan vet jeg om surdeigstarteren min er klar?
EN: Den skal doble i størrelse innen 4–6 timer etter fôring og bestå "Float Test."

Spørsmål: Kan jeg bruke alt purpose mel i stedet for brødmel?
EN: Ja, men brødmel gir bedre struktur og økning på grunn av høyere proteininnhold.

Spørsmål: Hvorfor er deigen min så klissete?
EN: Surdeig er naturlig klissete - bruk våte hender under håndteringen og unngå å tilsette for mye ekstra mel.

Spørsmål: Hva er den ideelle romtemperaturen for gjæring?
EN: Rundt 21–23 ° C (70–74 ° F) - varmere vikarer akselererer gjæringen, kaldere bremser den.

Spørsmål: Kan jeg hoppe over nattesikkert?
EN: Det kan du, men den kalde retarden forbedrer smaken, skorpen og scoringsytelsen.

Spørsmål: Hvordan får jeg mer åpen smule?
EN: Bruk sterk mel, skånsom håndtering, riktig fuktighet og full gjæring.

Spørsmål: Hvorfor økte ikke surdeigen min godt?
EN: Mulige årsaker: Svak startpakke, undertett eller feil forming.

Spørsmål: Kan jeg fryse surdeigsbrød?
EN: Ja - skive og frys, og skåler deretter direkte fra frossen for beste tekstur.

Spørsmål: Kan jeg legge til frø eller urter?
EN: Absolutt-brett dem inn i løpet av det andre settet med strekk og sammen.

Spørsmål: Hvor lenge holder surdeigsbrød friskt?
EN: Opptil 3 dager ved romtemperatur. Oppdater med lett risting etter det.

Chef's Recommendation

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Håndverkers surdeigsbrød med sprø skorpe og åpen smule

Artisan Sourdough Bread with Crispy Crust and Open Crumb

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for baking av surdeig

Server det med forslag

Vanlige spørsmål

Chef's Recommendation

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Artisan Sourdough Bread with Crispy Crust and Open Crumb

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for baking av surdeig

Server det med forslag

Vanlige spørsmål

Chef's Recommendation

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