Sourdough Bread.

Here’s a classic and reliable recipe for homemade sourdough bread — crusty on the outside, soft and chewy on the inside, with that signature tangy flavor. No commercial yeast needed — just flour, water, salt, and a bit of time.

🍞 Basic Artisan Sourdough Bread

🕒 Total Time: ~24 hours (mostly resting time)

Yields: 1 large round loaf (boule)

🧂 Ingredients:

500g (3 1/3 cups) bread flour (or a mix of all-purpose and whole wheat)
375g (1 1/2 cups + 1 tbsp) water (room temperature)
100g (1/2 cup) active sourdough starter (fed and bubbly)
10g (2 tsp) fine sea salt

💡 Your sourdough starter should be bubbly and pass the “float test” — a spoonful dropped into water should float.

🔪 Instructions:

DAY 1 — Mix & Bulk Fermentation (Evening)

1. Mix the Dough:

In a large bowl, mix flour and water until just combined (no dry spots).
Let rest for 30 minutes (this is called autolyse).

2. Add Starter and Salt:

Add sourdough starter and salt. Mix by hand or with a dough scraper until incorporated.
Knead gently or use the stretch-and-fold method for 4–5 minutes.

3. Bulk Fermentation (4–6 hours):

Cover bowl with a damp towel or plastic wrap. Let rise at room temp (~70°F/21°C).
Every 30–45 minutes during the first 2 hours, stretch and fold the dough (pull one edge up and fold it over, turn the bowl, and repeat 4 times).
Let rest until dough is puffy but not doubled.

4. Shape the Dough:

Lightly flour your surface and shape the dough into a tight ball.
Place seam-side up in a well-floured proofing basket (banneton) or bowl lined with a floured towel.

5. Cold Proof (Overnight):

Cover and refrigerate overnight (8–12 hours). This develops flavor and strengthens the dough.

DAY 2 — Bake (Morning)

6. Preheat Oven:

Preheat oven to 475°F (245°C) with a Dutch oven (or heavy lidded pot) inside for at least 30 minutes.

7. Score and Bake:

Turn dough onto parchment paper, score the top with a razor or sharp knife.
Carefully place it (with parchment) into the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for 25–30 minutes, until deep golden brown.

8. Cool:

Let cool on a wire rack for at least 1 hour before slicing (important for texture).

🧊 Storage:

Room temp: Store in a paper bag or wrapped in a towel for up to 3 days.
Freezer: Slice, wrap, and freeze for up to 3 months. Toast from frozen.

🔁 Optional Add-Ins:

Olives & rosemary
Cheddar & jalapeño
Dried cranberries & walnuts

Would you like a beginner version with fewer steps, or to make it with a flavored starter (like rye or whole wheat)? I can help tailor it!