Basic Sourdough Bread
A rustic, crusty loaf with a complex tang and a soft, airy interior, perfect for any meal.
Ingredients
- •100g active sourdough starter (fed and bubbly)
- •350g warm water
- •500g bread flour
- •10g fine sea salt
Instructions
- 1
In a large bowl, whisk together the active sourdough starter and warm water until the starter is mostly dissolved.
- 2
Add the bread flour and salt to the liquid, mixing with a sturdy spoon or your hands until a shaggy dough forms and no dry flour remains.
- 3
Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
- 4
Perform a series of 'stretch and folds' by grabbing the edge of the dough, pulling it up, and folding it over itself; rotate the bowl and repeat 4 times. Cover and let rest for 30 minutes, repeating this process 3 more times.
- 5
Cover the bowl and let the dough undergo bulk fermentation at room temperature for 4 to 6 hours, or until it has increased in volume by about 50%.
- 6
Gently turn the dough onto a lightly floured surface, shape it into a tight round ball, and place it into a floured proofing basket or a bowl lined with a floured kitchen towel.
- 7
Cover and refrigerate for 8 to 12 hours for a slow cold proof, which develops the best flavor.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes.
- 9
Carefully turn the dough out onto parchment paper, score the top with a sharp blade or knife, and place it into the hot Dutch oven.
- 10
Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.
💡 Chef tips
- Use a kitchen scale for accuracy, as sourdough baking relies heavily on precise ratios of flour to water.
- If you don't have a Dutch oven, place a shallow pan of boiling water on the bottom rack of your oven to create steam for a better crust.
- Let the bread cool completely on a wire rack for at least 2 hours before slicing to ensure the interior texture sets properly.
✅ How it should turn out
The finished loaf should have a dark, blistered, crackly crust and a chewy, open-crumb interior with a pleasant, mild sourdough tang.