A Beginner's Guide to a Delicious Artisan Loaf

Ingredients

• 1 cup (250g) all-purpose flour 
• 1/2 cup (125g) whole-wheat flour. 
• 1 cup (250g) active sourdough starter
• 1 1/2 cups (375g) lukewarm water
• 1 tablespoon salt

Instructions

1. Feeding the Starter: Feed your sourdough starter with 1/2 cup (125g) of each flour and 1/2 cup (125g) of lukewarm water. Let it sit at room temperature for 12-18 hours.
2. Mixing the Dough: In a large bowl, combine the all-purpose flour, whole-wheat flour, and sourdough starter. Add the lukewarm water and salt, and mix until well combined.
3. Bulk Fermentation: Cover the bowl with a clean towel and let the dough rise in a warm place (around 75°F or 24°C) for 8-12 hours, or until it doubles in size.
4. Shaping and Final Rise: Gently shape the dough into a loaf and place it in a floured proofing basket. Cover with a damp cloth and let it rise for another 1-2 hours, or until it doubles in size again.
5. Baking: Preheat your oven to 450°F (230°C). Gently remove the dough from the proofing basket and place it on a greased baking sheet. Score the top of the bread with a sharp knife in a crosshatch pattern.
6. Bake for 35-40 minutes, or until the bread is golden brown and the internal temperature reaches 200°F (93°C).

Tips:

• For best results, use a high-quality flour with a high protein content.
• The temperature and humidity in your environment can affect the rising time of your dough. Adjust the times accordingly.
• Let the dough rest for 10-15 minutes after baking before slicing to allow it to cool and retain its shape.

Additional Notes

• If you don't have a sourdough starter, you can purchase one online here 
• You can also use a bread machine to mix and knead the dough.
• Experiment with different toppings and fillings to create your own unique sourdough creations.

I hope this recipe helps you get started on your sourdough baking journey!