Prep Time: 30 minutes (plus 12–18 hours fermentation)
Cook Time: 45 minutes
Total Time: Approximately 13–19 hours
Servings: 10 slices
Difficulty: Intermediate
Ingredients
- 500g bread flour
- 350g lukewarm water
- 100g active sourdough starter
- 10g fine sea salt
- Extra flour for dusting
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Banneton basket or bowl lined with a towel
- Dutch oven or baking stone
- Sharp bread lame or knife
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large bowl, combine the active sourdough starter with the lukewarm water. Stir until the starter is mostly dissolved. Add the bread flour and mix until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes. This resting period, called the autolyse, helps develop gluten naturally.
Step 2: Add the Salt
Sprinkle the salt over the dough. Gently knead or fold the dough until the salt is fully incorporated. The dough may feel sticky, which is completely normal.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours. During the first 2 hours, perform a series of stretch-and-folds every 30 minutes. To do this, gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all four sides.
These folds strengthen the dough without intensive kneading.
Step 4: Shape the Dough
Lightly flour your work surface and carefully turn out the dough. Shape it into a tight round by gently pulling the edges toward the center and rotating the dough until it holds its shape.
Place the shaped dough seam-side up in a well-floured proofing basket or towel-lined bowl.
Step 5: Final Proof
Cover the dough and refrigerate for 8–12 hours. This cold fermentation develops the signature sourdough flavor while making the dough easier to score before baking.
Step 6: Preheat the Oven
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes. A thoroughly heated Dutch oven creates steam that helps the bread rise beautifully.
Step 7: Score the Dough
Carefully remove the hot Dutch oven from the oven. Turn the dough onto parchment paper and dust away excess flour. Using a bread lame or very sharp knife, score the top with one long slash or your preferred decorative pattern.
Step 8: Bake
Transfer the dough into the hot Dutch oven.
Bake covered for 25 minutes.
Remove the lid and continue baking for another 20 minutes until the crust becomes deep golden brown and crisp.
The bread is done when it sounds hollow when tapped on the bottom or reaches an internal temperature of about 205–210°F (96–99°C).
Step 9: Cool
Transfer the loaf to a cooling rack and allow it to cool for at least one hour before slicing. Cutting too early can result in a gummy texture because the crumb is still setting.
Tips for Perfect Sourdough
- Always use an active, bubbly starter that has recently been fed.
- Weigh your ingredients for the most accurate results.
- Avoid adding too much flour while shaping.
- Room temperature affects fermentation, so dough may rise faster in warm kitchens.
- Let the bread cool completely before slicing for the best texture.
- Practice makes perfect—every loaf helps improve your baking skills.
Serving Suggestions
Sourdough bread is delicious served:
- Toasted with butter and jam
- As sandwich bread
- Alongside soups and stews
- With olive oil and balsamic vinegar
- For avocado toast
- As garlic bread
- With cheese boards and charcuterie
Storage
Store sourdough bread in a paper bag, bread box, or wrapped in a clean kitchen towel at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in an airtight freezer bag for up to 3 months. Toast slices directly from frozen whenever needed.
Nutrition Information (Per Slice)
- Calories: 180
- Carbohydrates: 36g
- Protein: 6g
- Fat: 1g
- Saturated Fat: 0g
- Fiber: 2g
- Sugar: 0g
- Sodium: 230mg
- Potassium: 60mg
- Calcium: 10mg
- Iron: 2mg