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.

Artisan surdej brød med sprød skorpe og åben krumme

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 til bagning af surdej

Brug en aktiv, sprudlende starter, der er fodret 4-6 timer før blanding.
Tillad nok bulkfermenteringstid - den udvikler smag og struktur.
Udfør stræk og fold forsigtigt for at styrke dejen.
Brug en køkkenskala - surdej handler om præcision.
Score brødet dybt og med tillid til en god ovnfjeder.
Brug en forvarmet hollandsk ovn til at fange damp og forbedre skorpen.
Lad brødet afkøle fuldt ud inden skiver - skære tidlige ruiner krummen.
Øvelse gør perfekt - hver bager lærer dig noget.
Brug brødmel med højt proteinindhold til den bedste glutenudvikling.
Opbevar skåret side ned på et bræt eller indpakkes i et rent håndklæde-undgå plast.

Server det med forslag

Salt smør og flassende havsalt
Olivenolie og balsamicoeddik
Bløde røræg og purløg
Avocado og chili flager
Charcuterie og ældre ost
Tomatbruschetta eller tapenade
Ristet grøntsagssuppe
Røget laks og flødeost
Honning og ricotta
Ristet med mandelsmør og banan

FAQ'er

Spørgsmål: Hvordan ved jeg, om min surdejstarter er klar?
EN: Det skal fordobles i størrelse inden for 4-6 timer efter fodring og bestå "float -testen."

Spørgsmål: Kan jeg bruge mel til alle formål i stedet for brødmel?
EN: Ja, men brødmel giver bedre struktur og stigning på grund af højere proteinindhold.

Spørgsmål: Hvorfor er min dej så klistret?
EN: Sourdough er naturligt klistret - brug våde hænder under håndtering og undgå at tilføje for meget ekstra mel.

Spørgsmål: Hvad er den ideelle stuetemperatur til gæring?
EN: Cirka 21–23 ° C (70–74 ° F) - Varmere temps accelererer gæring, koldere langsomt.

Spørgsmål: Kan jeg springe over natten over?
EN: Du kan, men den kolde retard forbedrer smag, skorpe og scoringsydelse.

Spørgsmål: Hvordan får jeg mere åben krummer?
EN: Brug stærkt mel, blid håndtering, ordentlig hydrering og fuld gæring.

Spørgsmål: Hvorfor steg ikke min surdej godt?
EN: Mulige årsager: svag starter, underisolering eller forkert formning.

Spørgsmål: Kan jeg fryse surdejbrød?
EN: Ja - skiv og frys, og skål derefter direkte fra frosset for bedste struktur.

Spørgsmål: Kan jeg tilføje frø eller urter?
EN: Absolut-fold dem ind i det andet sæt stretch-and-folds.

Spørgsmål: Hvor længe forbliver surdejbrød frisk?
EN: Op til 3 dage ved stuetemperatur. Opdater med lys ristning efter det.

Chef's Recommendation

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Artisan surdej brød med sprød skorpe og åben krumme

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 til bagning af surdej

Server det med forslag

FAQ'er

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 til bagning af surdej

Server det med forslag

FAQ'er

Chef's Recommendation

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Din indkøbsvogn (0)