Prep Time: 30 minutes
Fermentation Time: 12–18 hours
Proofing Time: 2–3 hours
Bake Time: 45–50 minutes
Total Time: Approximately 16–22 hours
Yield: 1 large loaf (10–12 slices)
Difficulty: Intermediate
Ingredients
- 500g bread flour
- 350g warm water
- 100g active sourdough starter
- 10g fine sea salt
- Extra flour for dusting
Equipment
- Large mixing bowl
- Kitchen scale
- Bench scraper
- Banneton basket or bowl lined with a floured towel
- Dutch oven with lid
- Sharp bread lame or knife
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour and warm water until no dry flour remains. Cover the bowl and let the mixture rest for 30–45 minutes. This process, called autolyse, allows the flour to fully absorb the water and helps develop gluten naturally.
Step 2: Add the Starter and Salt
Add the active sourdough starter and sea salt to the dough. Mix thoroughly by hand until everything is fully incorporated. The dough will feel sticky, but this is completely normal.
Step 3: Stretch and Fold
During the first two hours of fermentation, perform four sets of stretch-and-folds every 30 minutes. To do this, gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides.
This technique strengthens the dough without heavy kneading and creates the airy crumb that sourdough bread is famous for.
Step 4: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 6–10 hours, depending on the temperature of your kitchen. The dough should become noticeably larger, feel lighter, and show bubbles throughout.
If your kitchen is warm, fermentation will happen faster. Cooler kitchens may require additional time.
Step 5: Shape the Dough
Lightly flour your work surface and gently turn out the dough. Shape it into a tight round loaf by folding the edges toward the center before rotating it against the counter to build surface tension.
Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a heavily floured kitchen towel.
Step 6: Final Proof
Cover the dough and let it proof for 2–3 hours at room temperature.
Alternatively, refrigerate it overnight for 8–12 hours. Cold proofing develops an even deeper flavor and makes scoring easier before baking.
Step 7: Preheat the Oven
Place your Dutch oven inside the oven and preheat to 475°F (245°C) for at least 30 minutes.
A thoroughly heated Dutch oven creates steam during baking, helping the loaf achieve maximum oven spring and a beautifully crisp crust.
Step 8: Score the Dough
Carefully turn the dough onto parchment paper.
Using a bread lame or sharp knife, make one long slash about ½ inch deep across the top of the loaf. This allows the bread to expand properly while baking.
Step 9: Bake
Transfer the dough into the hot Dutch oven.
Bake covered for 20 minutes.
Remove the lid and continue baking for another 25–30 minutes until the crust becomes deep golden brown and crisp.
The bread should reach an internal temperature of approximately 205–210°F (96–99°C).
Step 10: Cool Completely
Transfer the baked loaf to a cooling rack and allow it to cool for at least one hour before slicing.
Although it is tempting to cut into fresh bread immediately, cooling allows the crumb to finish setting and improves texture.
Tips for Perfect Sourdough
- Always use an active, bubbly sourdough starter.
- Weigh ingredients using a digital kitchen scale for the best accuracy.
- Avoid adding too much extra flour during shaping.
- A Dutch oven creates professional-quality steam.
- Longer fermentation produces deeper flavor.
- Cool completely before slicing for the best crumb.
Storage
Store sourdough bread in a paper bag, bread box, or wrapped in a clean kitchen towel for up to 3 days.
For longer storage, slice the loaf and freeze it in airtight freezer bags for up to 3 months. Toast slices directly from frozen whenever needed.
Serving Suggestions
Sourdough bread is delicious served with:
- Butter and flaky sea salt
- Homemade soups
- Sandwiches
- Avocado toast
- Bruschetta
- Olive oil and balsamic vinegar
- Cheese boards
- Grilled cheese sandwiches
Frequently Asked Questions
Why is my sourdough dense?
A dense loaf usually results from under-fermentation, weak starter activity, or insufficient gluten development.
Can I use all-purpose flour?
Yes. However, bread flour produces better structure and a chewier texture due to its higher protein content.
Do I need a Dutch oven?
While a Dutch oven is highly recommended for achieving a crisp crust, you can bake on a baking stone or tray with added steam in the oven.
How do I know when fermentation is complete?
The dough should increase in volume, feel light and airy, and display visible bubbles beneath the surface.
Nutrition Information (Per Slice)
- Calories: 185
- Carbohydrates: 37g
- Protein: 6g
- Fat: 1g
- Saturated Fat: 0g
- Fiber: 2g
- Sugar: 0g
- Sodium: 230mg
- Potassium: 70mg
- Calcium: 10mg
- Iron: 2mg