Classic Sourdough Bread (1 loaf)
Ingredients
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100 g active sourdough starter (bubbly & fed)
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375 g warm water
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500 g bread flour (or unbleached all-purpose)
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10 g salt (about 2 tsp)
Step-by-Step
1. Mix
In a large bowl, mix:
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starter + water (stir until cloudy)
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add flour, mix until shaggy
Cover and rest 30–45 min (this is the autolyse).
2. Add Salt
Sprinkle salt over the dough.
Pinch and fold until incorporated (dough will feel smoother).
3. Bulk Fermentation (4–6 hours)
Every 30 minutes for the first 2 hours, do stretch & folds:
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Grab one side, stretch up, fold over
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Rotate bowl, repeat 4 times
After that, let it rise until:
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about 50–75% bigger
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bubbly on top
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jiggles slightly when shaken
4. Shape
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Turn dough onto a lightly floured surface
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Gently shape into a round or oval
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Rest 20 minutes
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Final shape, then place seam-side up in a floured banneton or towel-lined bowl
5. Cold Proof
Cover and refrigerate 8–24 hours
(This is where the flavor really develops.)
Baking
Oven Prep
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Preheat oven to 475°F / 245°C
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Put a Dutch oven inside to heat for at least 30 minutes
Bake
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Turn dough onto parchment, score the top
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Carefully place into hot Dutch oven
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Bake 20 minutes covered
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Remove lid, bake 20–25 minutes uncovered until deep golden
Cool completely before slicing (I know… it’s hard).
Pro Tips
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Starter should double within 4–6 hours after feeding
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If dough feels sticky, that’s normal—resist adding too much flour
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For extra crunch, leave the loaf in the turned-off oven with door cracked for 5 minutes
If you want, I can give you:
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Beginner sourdough starter recipe
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Same-day sourdough
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No-Dutch-oven method
Just tell me your setup 👀