Ingredients

For the Dough

• 100 g active sourdough starter (100% hydration)
• 350 g water (room temperature)
• 500 g bread flour
• 10 g sea salt

Optional:

• 50 g whole wheat flour (replace part of the bread flour for a nuttier flavor)
• 1 tablespoon honey for a slightly softer loaf

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Dutch oven with lid
• Banneton basket or bowl lined with a towel
• Parchment paper
• Sharp knife or bread lame
• Cooling rack

Instructions

Step 1: Prepare the Starter

1. Feed your sourdough starter 4–8 hours before baking.
2. Use it when it is:
   • Doubled in size
   • Full of bubbles
   • Slightly domed on top
   • Smells pleasantly tangy

Step 2: Mix the Dough

1. Add water and active sourdough starter to a large bowl.
2. Stir until the starter is mostly dissolved.
3. Add bread flour and mix until no dry flour remains.
4. Cover and let rest for 30 minutes.

This resting period is called autolyse and helps develop gluten.

Step 3: Add Salt

1. Sprinkle salt over the dough.
2. Wet your hands and mix by pinching and folding until the salt is evenly incorporated.

Step 4: Bulk Fermentation

1. Cover the bowl and let the dough rise at room temperature for 4–6 hours.
2. During the first 2 hours, perform stretch-and-folds:

Stretch and Fold Method:

• Every 30 minutes, grab one side of the dough.
• Stretch it upward gently.
• Fold it over the center.
• Rotate the bowl and repeat 4 times.

The dough should become smoother, stronger, and more elastic.

Step 5: Shape the Dough

1. Transfer dough to a lightly floured surface.
2. Shape it into a round ball.
3. Let it rest for 15–20 minutes.
4. Perform the final shaping by tightening the surface of the dough.
5. Place seam-side up into a floured banneton.

Step 6: Cold Proof Overnight

1. Cover the dough.
2. Refrigerate for 8–12 hours.

Cold fermentation improves flavor and makes scoring easier.

Step 7: Bake the Bread

1. Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
2. Remove dough from the refrigerator.
3. Place it onto parchment paper.
4. Score the top with a sharp blade.

Step 8: Bake

1. Carefully place dough into the hot Dutch oven.
2. Bake covered for 20 minutes.
3. Remove the lid.
4. Reduce oven temperature to 450°F (230°C).
5. Bake another 20–30 minutes until deeply golden brown.

Step 9: Cool Before Slicing

1. Remove bread from the Dutch oven.
2. Place on a cooling rack.
3. Cool for at least 1–2 hours before slicing.

Cutting too early can make the crumb gummy.

Flavor Variations

Garlic Herb Sourdough

Add roasted garlic, rosemary, and thyme during shaping.

Cheddar Jalapeño Sourdough

Fold in shredded cheddar cheese and sliced jalapeños.

Whole Wheat Sourdough

Replace 25–50% of bread flour with whole wheat flour.

Seeded Sourdough

Add sunflower seeds, flax seeds, sesame seeds, or pumpkin seeds.

Cinnamon Raisin Sourdough

Add cinnamon, raisins, and a touch of honey for a sweet breakfast loaf.

Storage

• Room Temperature: Store wrapped in a bread bag for up to 4 days.
• Freezer: Slice and freeze for up to 3 months.
• Reheating: Toast frozen slices directly or warm the loaf briefly in the oven.

Chef’s Tips

• Use an active starter for the best rise.
• Weigh ingredients for the most consistent results.
• Avoid adding too much flour during shaping.
• Watch the dough, not just the clock—fermentation speed changes with temperature.
• A properly fermented dough should feel airy and elastic.
• Let the bread cool completely before slicing for the best crumb texture.

Approximate Nutrition (Per Slice)

• Calories: 140
• Fat: 1 g
• Protein: 5 g
• Total Carbohydrates: 28 g
• Fiber: 1 g
• Sugar: 0 g
• Sodium: 390 mg