Sourdough Bread Recipe

Prep Time: 30 minutes
Bulk Fermentation: 4–6 hours
Cold Proof: 8–12 hours
Bake Time: 45–50 minutes
Total Time: 14–20 hours
Yield: 1 large loaf (10–12 slices)

Ingredients

For the Dough

• 100g active sourdough starter
• 375g warm water
• 500g bread flour
• 10g fine sea salt

For Dusting

• Rice flour or all-purpose flour

Instructions

Step 1: Mix the Dough

In a large bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved.

Add the bread flour and mix until no dry flour remains. Cover the bowl and let rest for 30 minutes.

Step 2: Add Salt

Sprinkle the salt over the dough and gently mix it in using damp hands. Cover and let rest for another 30 minutes.

Step 3: Stretch and Fold

Perform a series of stretch and folds:

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

Cover and rest for 30 minutes.

Repeat this process 3–4 times over the next 2 hours.

Step 4: Bulk Fermentation

Cover the dough and allow it to ferment at room temperature for 4–6 hours, or until it becomes puffy and increases in volume by about 50%.

The dough should feel light, airy, and show small bubbles on the surface.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape into a round loaf by folding the edges toward the center and gently tightening the surface tension.

Allow the dough to rest for 20 minutes.

Perform a final shaping and place seam-side up into a floured proofing basket or towel-lined bowl.

Step 6: Cold Proof

Cover and refrigerate for 8–12 hours.

This slow fermentation develops flavor and improves the texture of the bread.

Step 7: Preheat the Oven

Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 45 minutes.

Step 8: Score the Dough

Turn the dough onto parchment paper.

Using a sharp blade or bread lame, make one deep slash across the top of the loaf.

This allows controlled expansion during baking.

Step 9: Bake

Carefully place the dough into the hot Dutch oven.

Bake covered for 20 minutes.

Remove the lid and reduce oven temperature to 450°F (230°C).

Bake for another 25–30 minutes until the crust is deep golden brown.

The internal temperature should reach approximately 205–210°F (96–99°C).

Step 10: Cool

Transfer the loaf to a cooling rack.

Allow it to cool completely for at least 1–2 hours before slicing.

This helps the crumb set properly and prevents a gummy texture.

Storage

• Store at room temperature for up to 4 days.
• Freeze sliced bread for up to 3 months.
• Toast slices directly from frozen when needed.

Tips for Perfect Sourdough Bread

• Use a mature, bubbly starter.
• Weigh ingredients with a kitchen scale for accuracy.
• Avoid over-proofing the dough.
• Allow the bread to cool completely before slicing.
• Practice shaping techniques to improve oven spring.

Serving Suggestions

• Toasted with butter and honey
• Avocado toast
• Grilled cheese sandwiches
• Soup and stew accompaniment
• French toast
• Homemade croutons