Preparation Time: 30 minutes
Resting & Fermentation Time: 12–16 hours
Baking Time: 45–50 minutes
Total Time: Approximately 14–17 hours
Difficulty Level: Intermediate
Yield: 1 large loaf (10–12 slices)
Ingredients
- 500g bread flour
- 350g lukewarm water
- 100g active sourdough starter
- 10g fine sea salt
- Rice flour or extra bread flour for dusting
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Banneton basket or bowl lined with a clean towel
- Dutch oven or baking stone
- Sharp bread lame or knife
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour and water until no dry flour remains. Cover and let the mixture rest for 30 minutes. This resting period, known as autolyse, helps develop gluten and improves the dough structure.
Step 2: Add Starter and Salt
Add the active sourdough starter and sea salt to the dough. Mix thoroughly until fully incorporated. The dough will feel sticky, but this is completely normal.
Step 3: Stretch and Fold
Over the next two hours, perform four sets of stretch-and-folds every 30 minutes. Gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until all sides have been folded.
Step 4: Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 6–8 hours, or until it has increased in size by about 50% and looks airy with bubbles.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface. Shape it into a tight round by gently folding the edges toward the center and creating surface tension. Place the dough seam-side up in a floured banneton or towel-lined bowl.
Step 6: Final Proof
Cover and refrigerate the dough for 8–12 hours. Cold proofing develops flavor and makes scoring easier before baking.
Step 7: Preheat the Oven
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
Step 8: Score the Dough
Turn the dough onto parchment paper. Dust lightly with flour and score the top using a bread lame or sharp knife to allow controlled expansion during baking.
Step 9: Bake
Carefully place the dough into the hot Dutch oven.
Bake covered for 25 minutes.
Remove the lid and bake for another 20–25 minutes until the crust is deep golden brown and crisp.
The internal temperature should reach approximately 205–210°F (96–99°C).
Step 10: Cool
Transfer the bread to a cooling rack and allow it to cool for at least one hour before slicing. Cooling helps the crumb finish setting and improves texture.
Tips for Success
- Always use an active and bubbly sourdough starter.
- Weigh ingredients using a digital kitchen scale for accuracy.
- Avoid adding too much flour during shaping.
- Longer cold fermentation produces a deeper, more complex flavor.
- Allow the loaf to cool completely before slicing.
- Store bread in a paper bag or bread box for up to three days.
Serving Suggestions
Serve warm with butter, jam, olive oil, or cheese. Sourdough also makes excellent toast, grilled sandwiches, garlic bread, avocado toast, and homemade croutons.
Storage
Store at room temperature for up to three days in a bread bag or wrapped in a clean kitchen towel. For longer storage, slice the loaf and freeze it for up to three months. Toast frozen slices directly from the freezer.
Nutrition Information (Per Slice)
- Calories: 180
- Carbohydrates: 36g
- Protein: 6g
- Fat: 1g
- Saturated Fat: 0g
- Fiber: 2g
- Sugar: 0g
- Sodium: 230mg
- Potassium: 70mg
- Calcium: 10mg
- Iron: 2mg