Prep Time: 30 minutes
Resting & Fermentation Time: 12–18 hours
Bake Time: 45 minutes
Total Time: Approximately 14–19 hours
Yield: 1 large loaf (10–12 slices)
Difficulty Level: Intermediate
Cuisine: Artisan Bread
Ingredients
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g salt
Optional Add-Ins
- 1 tablespoon olive oil for a softer crumb
- Seeds such as sesame, sunflower, or pumpkin
- Fresh herbs like rosemary or thyme
Equipment Needed
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Proofing basket or bowl lined with a towel
- Dutch oven or baking stone
- Sharp knife or bread lame
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Cover the bowl and let it rest for 30 minutes. This process, known as autolyse, helps improve gluten development and dough structure.
Step 2: Add Starter and Salt
Add the active sourdough starter and salt to the dough. Mix thoroughly using your hands or a dough scraper until everything is fully incorporated.
Step 3: First Rise (Bulk Fermentation)
Cover the bowl and let the dough rise at room temperature for 4 to 6 hours.
During the first 2 hours, perform a series of stretch-and-folds every 30 minutes:
- Wet your hands.
- Grab one side of the dough.
- Stretch it upward.
- Fold it over itself.
- Rotate the bowl and repeat.
Complete four rounds of stretch-and-folds.
The dough should become smoother, stronger, and more elastic over time.
Step 4: Shape the Dough
Turn the dough onto a lightly floured surface. Gently shape it into a round loaf by pulling the edges toward the center and creating surface tension.
Allow the dough to rest for 20 minutes.
Perform a final shaping and place the dough seam-side up in a floured proofing basket.
Step 5: Final Proof
Cover the basket and refrigerate for 8 to 12 hours. This slow fermentation develops the characteristic sourdough flavor and makes the dough easier to score before baking.
Step 6: Preheat the Oven
Place a Dutch oven with its lid inside the oven and preheat to 475°F (245°C) for at least 30 minutes.
A thoroughly heated Dutch oven helps create steam, which contributes to a crispy crust.
Step 7: Score the Dough
Carefully transfer the dough onto parchment paper.
Using a sharp knife or bread lame, make one deep slash across the top of the loaf. This allows the bread to expand properly while baking.
Step 8: Bake
Carefully place the dough into the hot Dutch oven.
Bake with the lid on for 25 minutes.
Remove the lid and continue baking for 20 minutes or until the crust is deep golden brown.
The bread should reach an internal temperature of approximately 205–210°F (96–99°C).
Step 9: Cool Completely
Transfer the bread to a cooling rack and allow it to cool for at least 1 hour before slicing.
Cutting the bread too early may result in a gummy texture because the interior is still setting.
Tips for Success
- Use an active and bubbly sourdough starter.
- Weigh ingredients for the most accurate results.
- Avoid adding excessive flour during shaping.
- Allow enough fermentation time for proper flavor development.
- Cool completely before slicing.
- Store at room temperature in a bread bag or wrapped in a clean kitchen towel.
Storage Instructions
Room Temperature
Store in a bread box or paper bag for up to 3 days.
Refrigerator
Store in an airtight container for up to 1 week.
Freezer
Freeze sliced bread in freezer-safe bags for up to 3 months. Thaw at room temperature or toast directly from frozen.
Serving Suggestions
This sourdough bread pairs beautifully with:
- Butter and jam
- Avocado toast
- Soups and stews
- Cheese boards
- Sandwiches
- Olive oil and balsamic vinegar
Why You’ll Love This Recipe
- Crispy artisan crust
- Soft and chewy interior
- Naturally fermented flavor
- No commercial yeast required
- Perfect for beginners and experienced bakers
- Great for meal preparation and freezing
Nutrition Information
Per Slice (Based on 12 Slices)
- Calories: 160
- Carbohydrates: 32g
- Protein: 5g
- Fat: 1g
- Saturated Fat: 0g
- Fiber: 2g
- Sugar: 0g
- Sodium: 195mg
- Potassium: 60mg
- Calcium: 10mg
- Iron: 2mg