Ingredients

For the Dough

• 500g bread flour (high-protein)
• 350g filtered water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g fine sea salt

Optional

• Rice flour for dusting the proofing basket

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton basket or bowl lined with a towel
• Dutch oven with lid
• Bread lame or sharp knife
• Cooling rack

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter about 4–6 hours before mixing the dough. It should be bubbly, active, and pass the float test by the time you’re ready to bake.

Step 2: Mix the Dough

In a large bowl:

• Combine the water and active starter.
• Stir until mostly dissolved.
• Add the bread flour.
• Mix until no dry flour remains.

Cover the bowl and let it rest for 30 minutes. This process is called autolyse, which improves gluten development.

Step 3: Add Salt

Sprinkle the salt over the dough.

Wet your hands slightly and squeeze and fold the dough until the salt is fully incorporated.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform four sets of stretch-and-folds every 30 minutes.

To stretch and fold:

• Grab one side of the dough.
• Stretch upward.
• Fold it over itself.
• Rotate the bowl.
• Repeat on all four sides.

You’ll notice the dough becoming smoother and stronger with each fold.

Step 5: Bulk Fermentation

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

The dough should:

• Increase in volume by about 50–75%
• Look airy
• Have bubbles around the edges
• Feel soft and elastic

Fermentation time depends on room temperature.

Step 6: Pre-Shape

Turn the dough onto a lightly floured surface.

Shape it gently into a loose round.

Allow it to rest uncovered for 20 minutes.

Step 7: Final Shape

Shape the dough tightly by creating surface tension.

Place it seam-side up into a floured banneton basket.

Step 8: Cold Proof

Cover and refrigerate for 8–16 hours.

This overnight fermentation develops deeper flavor and makes scoring easier.

Step 9: Preheat the Oven

Place a Dutch oven inside the oven.

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

A thoroughly heated Dutch oven helps create excellent oven spring.

Step 10: Score the Dough

Carefully turn the dough onto parchment paper.

Dust lightly with flour if desired.

Use a bread lame or sharp knife to make one long slash about ½ inch deep.

Decorative scoring can be added if desired.

Step 11: Bake

Transfer the dough into the hot Dutch oven.

Cover with the lid.

Bake:

• 20 minutes covered
• Remove the lid.
• Bake another 25–30 minutes until deep golden brown.

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

Step 12: Cool Completely

Transfer the loaf to a cooling rack.

Allow it to cool for at least 1 hour before slicing.

Cutting too early can result in a gummy interior.

Pro Tips

• Use a strong, active sourdough starter for the best rise.
• Weigh ingredients with a digital kitchen scale for accuracy.
• Avoid adding extra flour unless the dough is excessively sticky.
• Longer cold proofing creates a more complex flavor.
• Steam is essential for a crispy crust, making a Dutch oven ideal.
• Let the bread cool completely before slicing for the best texture.

Storage

• Store at room temperature in a paper bag or bread box for up to 3 days.
• Freeze sliced bread for up to 3 months.
• Toast frozen slices directly without thawing.

Variations

• Cheddar Jalapeño Sourdough – Fold shredded cheddar cheese and diced jalapeños into the dough before shaping.
• Rosemary Garlic Sourdough – Add fresh rosemary and roasted garlic for a savory loaf.
• Whole Wheat Sourdough – Replace 20–30% of the bread flour with whole wheat flour.
• Seeded Sourdough – Mix in sunflower, sesame, flax, or pumpkin seeds for added texture and nutrition.
• Cinnamon Raisin Sourdough – Add raisins, cinnamon, and a touch of brown sugar for a lightly sweet loaf.

Nutrition (Per Slice, Approximate)

• Calories: 170
• Carbohydrates: 34g
• Protein: 6g
• Fat: 1g
• Fiber: 2g
• Sodium: 230mg