Description
A classic sourdough bread recipe that yields a chewy crust and a soft, tangy interior using a natural sourdough starter. Perfect for home bakers looking to master artisan bread baking.
Ingredients
- 500 grams (3⅓ cups) bread flour, plus more for dusting
- 375 grams (1½ cups plus 1 tablespoon) water, at room temperature
- 100 grams (½ cup) active sourdough starter
- 10 grams (1¾ teaspoons) fine sea salt
- Rice flour, for dusting (optional)
Instructions
- In a large bowl, combine the bread flour and water. Mix until no dry spots remain. Cover and let sit for 1 hour (this is the autolyse).
- Add the sourdough starter and salt to the dough. Mix thoroughly by hand until fully incorporated.
- Let the dough rest, covered, for 30 minutes at room temperature.
- Perform 4 sets of stretch and folds over a 2-hour period, resting the dough for 30 minutes between each set.
- After the final fold, cover the bowl and let the dough ferment at room temperature for 4 to 5 hours, or until it has increased in volume by about 50%.
- Turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding the edges into the center and flipping it seam-side down.
- Let the dough rest for 20 minutes, then perform a final shape to tighten the loaf.
- Place the dough into a well-floured proofing basket or bowl. Cover and refrigerate overnight for 12 to 18 hours.
- Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
- Carefully invert the dough onto a piece of parchment paper. Score the top with a sharp knife or lame.
- Transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 20 minutes.
- Remove the lid and lower oven temperature to 450°F (232°C). Bake for an additional 25 to 30 minutes, or until deep golden brown.
- Transfer the bread to a wire rack and let cool for at least 1 hour before slicing.
Notes
- Use an active and bubbly starter for best results.
- Adjust fermentation time based on room temperature — warmer kitchens will speed up the process.
- The dough is very hydrated and sticky; wet your hands to prevent sticking during folding and shaping.
- Baking in a Dutch oven traps steam, which helps develop a crusty exterior.
- Letting the bread cool before slicing improves texture and flavor.
- Prep Time: 20 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 160
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
