Sourdough Bread

Ingredients

For the Dough

• 500g bread flour
• 350g water, room temperature
• 100g active sourdough starter
• 10g fine sea salt

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–8 hours before mixing the dough. It should be active, bubbly, and doubled in size before use.

Step 2: Mix the Dough

In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains.

Cover and let rest for 45–60 minutes. This autolyse period helps strengthen gluten and improves dough texture.

Step 3: Add Starter and Salt

Add the active sourdough starter and sea salt to the dough.

Mix thoroughly by hand until fully incorporated.

The dough will feel sticky but should become smoother as gluten develops.

Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours.

During the first 2 hours, perform 4 sets of stretch-and-folds every 30 minutes.

To perform a stretch-and-fold:

1. Grab one side of the dough.
2. Stretch it upward.
3. Fold it over itself.
4. Rotate the bowl and repeat on all four sides.

The dough should become stronger and more elastic after each fold.

Step 5: Pre-Shape

Transfer the dough onto a lightly floured surface.

Shape into a loose round and let rest for 20–30 minutes.

This bench rest allows the gluten to relax before final shaping.

Step 6: Final Shape

Shape the dough into a tight boule (round loaf) or batard (oval loaf).

Place seam-side up in a floured banneton basket or bowl lined with a floured towel.

Step 7: Final Proof

Allow the dough to proof:

• 2–4 hours at room temperature, or
• Overnight in the refrigerator (8–12 hours) for enhanced flavor.

The dough should look puffy and slightly expanded.

Step 8: Preheat the Oven

Place a Dutch oven inside your oven.

Preheat to 475°F (245°C) for at least 45 minutes.

A hot Dutch oven helps create steam and produces a crisp crust.

Step 9: Score the Dough

Turn the dough onto parchment paper.

Using a bread lame or sharp knife, make one deep slash across the top.

This allows the bread to expand properly during baking.

Step 10: Bake

Carefully transfer the dough into the hot Dutch oven.

Bake:

• 25 minutes covered
• 20–25 minutes uncovered

The bread is done when the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 11: Cool

Place the loaf on a wire rack.

Allow it to cool completely for at least 2 hours before slicing.

This step ensures the crumb sets properly and prevents a gummy texture.

Tips for Perfect Sourdough

• Use a strong, active starter for the best rise.
• Weigh ingredients with a kitchen scale for accuracy.
• Avoid adding too much flour during shaping.
• Cold proof overnight for a more complex flavor.
• Let the bread cool completely before cutting.

Serving Suggestions

• Toast with butter and honey.
• Use for sandwiches and grilled cheese.
• Serve with soups and stews.
• Pair with olive oil and balsamic vinegar.
• Top with avocado, eggs, or cream cheese.