Basic Sourdough Bread
A crusty, artisan-style loaf with a chewy interior and the signature tangy flavor that only a long-fermented sourdough starter can provide.
Ingredients
- •100g active sourdough starter (bubbly and fed)
- •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 bowl, 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. Rotate the bowl and repeat 4 times. Do this every 30 minutes for a total of 4 sets.
- 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 depending on the ambient temperature.
- 6
Gently turn the dough onto a lightly floured surface and shape it into a tight round ball by pulling the edges toward the center.
- 7
Place the dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and refrigerate for 8 to 12 hours for a slow cold proof.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes.
- 9
Carefully flip the dough onto a piece of parchment paper, score the top with a sharp blade or knife, and lower it into the hot Dutch oven.
- 10
Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.
💡 Chef tips
- Ensure your starter is at its peak activity—doubled in size and very bubbly—before mixing to guarantee a good rise.
- If you don't have a Dutch oven, you can bake on a preheated baking stone with a pan of boiling water on the bottom rack to create steam for a crispy crust.
- Always let the bread cool completely on a wire rack for at least 2 hours before slicing to prevent the interior from becoming gummy.
✅ How it should turn out
The finished loaf should have a dark, blistered, crackly crust and an airy, open crumb with a complex, slightly sour aroma.