Stunning Sourdough Loaf: A Beautiful Bake to Fall in Love With

There's something truly magical about baking sourdough bread.

The aroma wafting through the kitchen, the anticipation as it rises, and the moment you pull a perfectly baked loaf out of the oven—it’s an experience like no other. This particular sourdough loaf is not only delicious but also a work of art, thanks to a new scoring technique that adds a decorative touch. Let's dive into this recipe and learn how to create a loaf that’s almost too pretty to cut!

The Inspiration

Inspired by the beauty of artisan bread, this loaf features intricate scoring that elevates its appearance. The method involves scoring the dough before and after baking, allowing for an impressive rise and stunning design. It’s perfect for special occasions or just to treat yourself to something extraordinary. Once you taste it, you’ll be in love!

Related: The Art of Homemade Bread: A Recipe for Warmth and Nourishment

Ingredients

For the Sourdough Starter:
- 100g active sourdough starter
- 100g all-purpose flour
- 100g water
For the Dough:
- 500g bread flour
- 350g water (room temperature)
- 10g salt

Instructions

Step 1: Prepare the Starter

Feed the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 4-6 hours until bubbly and active.

Step 2: Make the Dough

Mix Ingredients: In a large mixing bowl, combine the prepared starter, 500g of bread flour, 350g of water, and 10g of salt. Mix until a shaggy dough forms.

Step 3: Bulk Fermentation

Let it Rise: Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.

Step 4: Shape the Loaf

Pre-shape: Turn the dough out onto a lightly floured surface. Pre-shape it into a round and let it rest for 20 minutes.
Final Shape: Shape the dough into a round or oval loaf, placing it seam-side up in a floured proofing basket.

Step 5: Score the Loaf

First Scoring: After the final proof (about 2-4 hours), preheat your oven to 450°F (232°C) with a Dutch oven inside. Once ready, carefully transfer the loaf onto parchment paper.
Decorative Scoring: Using a sharp blade or lame, score the top of the loaf with decorative patterns. This is your chance to get creative!

Step 6: Bake the Loaf

Initial Bake: Place the scored loaf in the hot Dutch oven and cover with the lid. Bake for about 10 minutes.
Deep Scores: After 10 minutes, carefully remove the loaf and make deeper scores in the dough for added dimension.
Final Bake: Return the loaf to the Dutch oven, cover it, and bake for an additional 20 minutes. Then, lower the oven temperature by 50°F (10°C) and bake for another 10 minutes with the lid off, allowing the crust to develop a beautiful golden color.