Sourdough bread is a timeless staple known for its crunchy crust, chewy texture, and subtle tang. This recipe simplifies the sourdough baking process for consistent results, whether you’re a beginner or a seasoned home baker. All you need is a little patience and your sourdough starter—no commercial yeast required!
Ingredients:
500g bread flour
375g water (about 1 1/2 cups + 1 tablespoon), room temperature
100g active sourdough starter
10g fine sea salt (about 1 1/2 teaspoons)
Continue the instructions on the next page.
Instructions:
Step 1: In a large bowl, mix the flour and water until just combined. Cover and let it rest for 30 minutes (autolyse).
Step 2: Add the sourdough starter and salt to the dough. Mix with your hands until fully incorporated. Cover and let rest for 30 minutes.
Step 3: Begin bulk fermentation. Over the next 4–5 hours, perform 4 sets of stretch and folds every 30 minutes. Cover and rest between sets.
Step 4: After the final fold, cover the dough and let it ferment until puffy and almost doubled in size.
Step 5: Lightly flour your work surface. Shape the dough into a round loaf by folding the edges into the center, then flipping and tightening the shape.
Step 6: Transfer to a floured proofing basket or bowl lined with a towel. Cover and refrigerate overnight (8–12 hours).
Step 7: Preheat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
Step 8: Turn the dough out onto parchment paper. Score the top with a sharp knife or lame.
Step 9: Transfer the dough (with parchment) to the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake an additional 20–25 minutes until deep golden brown.
Step 10: Remove the bread and let it cool on a wire rack for at least 1 hour before slicing.
Storage Information:
Store sourdough bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. To keep longer, slice and freeze for up to 2 months. Reheat in a toaster or oven to restore crustiness.