Ingredients
For the Dough
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g fine sea salt
Equipment
- Large mixing bowl
- Bench scraper
- Banneton basket or bowl lined with a towel
- Dutch oven with lid
- Kitchen scale
- Sharp blade or bread lame
Step 1: Feed Your Starter
About 4–6 hours before mixing the dough, feed your sourdough starter.
Your starter is ready when:
- It doubles in size
- Appears bubbly
- Smells pleasantly tangy
Step 2: Mix the Dough
In a large bowl combine:
- 350g water
- 100g active starter
Mix until the starter dissolves.
Add:
- 500g bread flour
Mix until no dry flour remains.
Cover and let rest for 30 minutes.
This process is called autolyse and helps develop gluten naturally.
Step 3: Add Salt
Sprinkle:
- 10g salt
Over the dough.
Wet your hands and work the salt into the dough until fully incorporated.
The dough will become smoother as you mix.
Step 4: Stretch and Fold
Over the next 2 hours perform 4 sets of stretch-and-folds:
Every 30 Minutes:
- Wet your hands.
- Grab one side of the dough.
- Stretch upward.
- Fold over the center.
- Rotate the bowl.
- Repeat on all four sides.
Each set strengthens the dough and builds structure.
Step 5: Bulk Fermentation
Cover the dough and allow it to rise at room temperature for 6–10 hours.
The dough is ready when:
- It increases by about 50–75%
- Has visible bubbles
- Feels airy and puffy
Fermentation time varies depending on room temperature.
Step 6: Pre-Shape
Lightly flour your work surface.
Turn the dough out onto the counter.
Using a bench scraper, gently shape it into a round ball.
Allow it to rest uncovered for 20 minutes.
Step 7: Final Shape
Flip the dough over.
Pull the edges toward the center to create surface tension.
Shape into a tight round or oval loaf.
Place seam-side up into a floured banneton basket.
Step 8: Cold Proof
Cover the dough.
Refrigerate for 12–18 hours.
This slow proof develops the classic sourdough flavor and improves scoring.
Step 9: Preheat the Oven
Place a Dutch oven with its lid inside the oven.
Preheat to:
475°F (245°C)
for at least 45 minutes.
A thoroughly heated Dutch oven is essential for oven spring.
Step 10: Score the Dough
Turn the dough onto parchment paper.
Dust lightly with flour if desired.
Using a bread lame or sharp knife, make one deep slash about ½ inch deep.
This allows controlled expansion during baking.
Step 11: Bake
Carefully place the dough into the hot Dutch oven.
Cover with the lid.
Bake:
Covered
- 25 minutes
Uncovered
- 20–25 minutes
The loaf should be:
- Deep golden brown
- Crisp
- Hollow-sounding when tapped
Internal temperature should reach approximately:
205–210°F (96–99°C)
Step 12: Cool Completely
Transfer the loaf to a wire rack.
Allow it to cool for at least 1 hour before slicing.
Cutting too soon may result in a gummy crumb.
Baker’s Tips for Success
Use an Active Starter
A strong starter is the foundation of great sourdough.
Measure by Weight
Using grams ensures consistency and accuracy.
Be Patient
Fermentation times vary with temperature.
Don’t Rush the Cooling
The crumb continues setting as the bread cools.
Practice Makes Perfect
Each loaf teaches you more about fermentation and dough handling.
Delicious Variations
Jalapeño Cheddar Sourdough
Add:
- 150g shredded cheddar cheese
- 2 diced jalapeños
During the first fold.
Cranberry Walnut Sourdough
Add:
- 100g dried cranberries
- 100g chopped walnuts
For a sweet and nutty loaf.
Garlic Parmesan Sourdough
Fold in:
- 75g grated Parmesan
- 4 minced garlic cloves
For a savory twist.
Everything Bagel Sourdough
Top with:
- Everything bagel seasoning
Before baking.
Serving Suggestions
Enjoy sourdough bread with:
- Butter and jam
- Avocado toast
- Sandwiches
- Soups and stews
- Cheese boards
- Olive oil and balsamic vinegar
- Eggs and breakfast spreads
Storage
Room Temperature
Store in a paper bag or bread box for up to 3 days.
Freezer
Slice and freeze for up to 3 months.
Toast directly from frozen.
Nutrition Information (Per Slice)
Approximate values:
- Calories: 160
- Protein: 5g
- Carbohydrates: 31g
- Fat: 1g
- Fiber: 2g
- Sugar: 0g
- Sodium: 180mg
