Artisun Emporium Recipe

Autolyse

In a large mixing bowl, whisk the lukewarm water and active sourdough starter until combined. Add the bread flour and whole wheat flour. Mix with a spoon or dough whisk just until no dry flour remains. Cover the bowl with a lid or damp towel and let rest for 30 minutes. This hydrates the flour and begins gluten development.

Add Salt and Stretch & Fold

After the autolyse, sprinkle the fine sea salt over the dough. Use wet hands to incorporate salt by squeezing the dough until salt is distributed. Perform 4 sets of stretch-and-folds in the bowl: reach under the dough, stretch it up, and fold it over the top, rotating the bowl between folds. Wait 25–30 minutes between sets. Total time for folding sets: about 1.5 hours (including rests).

Bulk Fermentation

After the final stretch-and-fold, cover the bowl and let the dough ferment at room temperature (about 70–75°F / 21–24°C) for 3–4 hours, or until it has increased noticeably in volume (roughly 30–50% increase) and shows air bubbles on the surface and sides.

Pre-shape and Bench Rest

Turn the dough onto a lightly floured surface. Gently pre-shape into a round by folding edges underneath to build surface tension. Let rest uncovered for 20 minutes to relax the gluten.

Final Shape and Proof

Shape the dough tightly into a boule (or bâtard) and place seam-side up into a floured banneton or a bowl lined with a floured tea towel. Cover with a plastic bag and proof at room temperature for 1–2 hours, or refrigerate overnight (8–14 hours) for a more developed flavor and easier scoring. If refrigerated, remove 1 hour before baking to take the chill off.

Preheat and Score

Place a dutch oven with lid in the oven and preheat to 475°F (245°C) for at least 45 minutes. When ready, carefully remove the hot dutch oven. Turn the dough out seam-side down onto parchment, brush lightly with herb-garlic olive oil (reserve some for after baking), and score the top with a sharp lame or razor to allow controlled expansion.

Bake

Lift the parchment with the dough into the preheated dutch oven, cover, and bake for 20 minutes. After 20 minutes, remove the lid and lower oven temperature to 450°F (232°C). Bake an additional 18–25 minutes until the crust is deep golden brown and internal temperature reaches about 205–210°F (96–99°C).

Cool

Remove the loaf from the oven and transfer to a cooling rack. Immediately brush the top lightly with remaining herb-garlic olive oil and sprinkle flaky sea salt. Allow the loaf to cool for at least 1 hour before slicing to finish crumb set.

While the dough is in its final proof or during baking, combine the extra-virgin olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, and coarse salt in a small bowl. Let sit at room temperature for at least 10–15 minutes to allow flavors to infuse. If you prefer a subtle garlic note, warm gently in a small saucepan over very low heat for 1–2 minutes then cool before using.

After the loaf comes out of the oven and has been brushed with the herb-garlic olive oil, scatter the halved mixed olives and chopped sun-dried tomatoes over the top while the oil is still warm so they adhere. Sprinkle the grated aged Parmesan evenly across the warm crust so it lightly melts and adheres. Finish with torn fresh basil and a final pinch of flaky sea salt. Slice and serve.