Here’s a classic and detailed recipe for Sourdough Bread—crispy crust, chewy crumb, and full of tangy flavor.
🍞 Basic Artisan Sourdough Bread
Ingredients:
- 500g (about 4 cups) bread flour (or 90% bread flour + 10% whole wheat)
- 375g (1 1/2 cups + 1 tbsp) water at room temperature
- 100g active sourdough starter (fed and bubbly)
- 10g (about 2 tsp) fine sea salt
🕐 Timeline Overview:
| Step | Time |
|---|---|
| Mix dough | Morning (Day 1) |
| Bulk ferment (with stretch and folds) | ~4–6 hours |
| Shape & cold proof in fridge | Overnight |
| Bake | Morning (Day 2) |
🧑🍳 Instructions:
1. Autolyse (Mix flour and water):
- In a large bowl, mix the flour and water until just combined. Cover and let sit for 1 hour. This helps gluten formation.
2. Add Starter and Salt:
- Add the 100g active starter and 10g salt to the autolysed dough. Mix thoroughly using the “pinch and fold” technique until fully incorporated.
3. Bulk Fermentation + Stretch & Folds:
- Let dough rest in a covered bowl at room temperature (70–75°F / 21–24°C).
- Perform stretch and folds every 30 minutes for the first 2 hours (3–4 sets total). This strengthens the dough.
- Rest undisturbed for another 2–4 hours, or until roughly doubled in size and airy.
4. Shape the Dough:
- Turn the dough onto a lightly floured surface. Shape into a tight round or batard (oval). Let it rest for 15–20 minutes, then reshape more firmly.
5. Cold Proof (Overnight):
- Place shaped dough into a floured banneton or bowl lined with a floured towel.
- Cover and refrigerate 8–14 hours. This slow fermentation develops flavor and makes scoring easier.
6. Bake:
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Turn dough onto parchment paper, score the top with a razor or sharp knife.
- Carefully transfer into the hot Dutch oven, cover, and bake:
- Covered: 20 minutes
- Uncovered: 20–25 more minutes, or until deep golden brown
❄️ Let It Cool:
- Let the bread cool completely (1–2 hours) before slicing—this finishes the crumb setting inside.
Would you like a sourdough starter guide too, or tips on flavor add-ins like rosemary or olives?