Basic Sourdough Bread
Master the art of the perfect loaf with this simple, crusty, and tangy sourdough bread that relies on a bubbly active starter.
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 to the liquid, mixing with a sturdy spoon or your hands until a shaggy dough forms.
- 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 pulling the edge of the dough up and folding it over itself; rotate the bowl and repeat 4 times. 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 boule on a lightly floured surface, creating tension on the top skin.
- 7
Place the dough into a floured proofing basket or a bowl lined with a floured kitchen towel, cover, and refrigerate for 8 to 12 hours for a cold proof.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- 9
Carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it into the hot Dutch oven.
- 10
Bake covered for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until the crust is a deep golden brown.
💡 Chef tips
- Ensure your starter is at its peak activity—it should have doubled in size and look very bubbly before you begin.
- If you don't have a Dutch oven, you can bake on a preheated baking stone with a pan of water on the bottom rack to create steam.
- Let the bread cool completely on a wire rack for at least 2 hours before slicing to ensure the interior crumb sets properly.
✅ How it should turn out
The finished loaf should have a dark, blistered, crackly crust and a soft, airy, slightly chewy interior with a distinct, pleasant sourdough tang.