Description
This classic sourdough bread recipe yields a crusty loaf with a soft, chewy interior. It’s made with simple ingredients and a natural sourdough starter, perfect for beginner and experienced bakers alike.
Ingredients
- 1/4 cup (60 g) active sourdough starter (fed and bubbly)
- 1 1/2 cups (360 g) warm water
- 4 cups (520 g) bread flour
- 1 1/2 tsp (9 g) fine sea salt
Instructions
- In a large mixing bowl, whisk together the active sourdough starter and warm water until milky.
- Add the flour and mix to form a rough dough. Cover and rest for 30 minutes (autolyse).
- Sprinkle salt over the dough and mix thoroughly using the stretch and fold method. Cover and rest.
- Over the next 4 to 6 hours, perform 4 sets of stretch and folds every 30 minutes, then let the dough rise at room temperature until roughly doubled.
- Turn the dough onto a lightly floured surface, shape into a round loaf, and rest for 20 to 30 minutes uncovered.
- Do a final shape, then transfer to a floured banneton or bowl. Cover and refrigerate overnight for cold fermentation (8 to 12 hours).
- Preheat oven to 450°F (232°C) with a Dutch oven inside. Once hot, place the dough into the Dutch oven, score the top, cover, and bake for 20 minutes.
- Remove lid and bake uncovered for another 25 to 30 minutes until deep golden brown.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Notes
- Use an active sourdough starter for best results.
- Cold fermentation enhances flavor and texture.
- If you don’t have a Dutch oven, use a baking stone and steam the oven with water.
- Allow bread to cool fully before slicing to avoid a gummy texture.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 140
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
