Basic Sourdough Bread
A crusty, golden-brown loaf with a chewy interior and the signature tangy flavor that only a long, natural fermentation can provide.
Ingredients
- •100g active sourdough starter (fed and bubbly)
- •350g warm water
- •500g bread flour
- •10g fine sea salt
Instructions
- 1
In a large mixing bowl, whisk together the active sourdough starter and warm water until the starter is mostly dissolved.
- 2
Add the bread flour and salt, 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 upward, and folding it over itself; repeat this around the bowl four times, then cover and rest for 30 minutes. Repeat this process 3 more times.
- 5
Cover the bowl and let the dough rise at room temperature until it has increased in volume by about 50%, which usually takes 4 to 6 hours.
- 6
Gently shape the dough into a round ball on a lightly floured surface, creating tension on the outer skin, then place it into a floured proofing basket or a bowl lined with a floured towel.
- 7
Cover and refrigerate the dough for 8 to 12 hours for a cold proof to develop flavor.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 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
Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until the crust is deep golden brown.
💡 Chef tips
- Use a kitchen scale for accuracy; sourdough baking relies on precise ratios of flour to water.
- If you don't have a Dutch oven, place a shallow pan of water on the bottom rack of the oven to create steam for a better crust.
- Store the cooled bread in a paper bag at room temperature for up to 3 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished loaf should have a dark, blistered, crackly crust and an airy, open crumb with a pleasant, mild sourdough tang.