Ingredients

• 500g bread flour
• 350g water, room temperature
• 100g active sourdough starter (fed and at peak activity)
• 10g fine sea salt

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Bench scraper
• Banneton basket or bowl lined with a floured towel
• Dutch oven with lid
• Parchment paper
• Bread lame or sharp razor
• Cooling rack

Instructions

Step 1: Mix the Dough

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

Add the bread flour and mix until no dry flour remains. The dough will look shaggy and sticky.

Cover the bowl and let it rest for 30 minutes. This rest, known as the autolyse, helps hydrate the flour and improves gluten development.

Step 2: Add the Salt

Sprinkle the salt over the dough.

Using wet hands, gently fold and squeeze the dough until the salt is fully incorporated.

Cover and let the dough rest for 30 minutes.

Step 3: Stretch and Fold

Perform a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation.

To do this:

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

After each set, cover the bowl and allow the dough to rest.

You’ll complete 4 sets of stretch and folds.

Step 4: Bulk Fermentation

Leave the dough covered in a warm place (about 75–78°F / 24–26°C) until it increases by about 50–75% in volume.

Depending on your kitchen temperature, this usually takes 4–6 hours.

The dough should feel airy, slightly domed, and jiggle when the bowl is gently shaken.

Step 5: Pre-Shape

Turn the dough onto a lightly floured work surface.

Using a bench scraper, gently shape it into a loose round.

Allow it to rest uncovered for 20–30 minutes.

Step 6: Final Shape

Shape the dough into a tight round or oval by creating surface tension without tearing the dough.

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

Cover with a reusable cover or plastic wrap.

Step 7: Cold Proof

Refrigerate the dough for 8–16 hours.

This slow proof develops deeper flavor and makes scoring easier.

Step 8: Preheat the Oven

Place a Dutch oven with its lid into the oven.

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

Step 9: Score the Dough

Turn the dough onto a sheet of parchment paper.

Dust off excess flour if desired.

Using a bread lame or sharp razor, make one long slash about ½ inch deep along the top.

Additional decorative cuts can also be added.

Step 10: Bake

Carefully transfer the dough into the hot Dutch oven using the parchment paper.

Cover with the lid and bake for 20 minutes.

Remove the lid and continue baking for another 25–30 minutes, until the crust is a deep golden brown and the internal temperature reaches about 208–210°F (98–99°C).

Step 11: Cool

Transfer the loaf to a wire rack.

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

Cooling completely allows the crumb to finish setting and prevents a gummy texture.

Serving Suggestions

Classic Sourdough Bread is delicious with:

• Butter and flaky sea salt
• Fruit preserves
• Honey
• Peanut butter
• Avocado
• Eggs
• Soups and stews
• Pasta dishes
• Cheese boards
• Sandwiches
• Bruschetta
• Olive oil and balsamic vinegar

Tips for the Best Classic Sourdough Bread

• Use an active starter that has doubled in size and is at its peak.
• Measure ingredients with a kitchen scale for consistent results.
• Avoid adding excess flour during shaping.
• Watch the dough, not the clock—fermentation time varies with temperature.
• Build good surface tension during shaping for better oven spring.
• Bake in a thoroughly preheated Dutch oven to create steam and achieve a crisp crust.
• Let the bread cool completely before slicing for the best texture.

Recipe Variations

Whole Wheat Sourdough

Replace up to 25% of the bread flour with whole wheat flour for a heartier loaf.

Seeded Sourdough

Fold sunflower seeds, pumpkin seeds, sesame seeds, or flaxseeds into the dough during the first stretch and fold.

Rosemary Garlic Sourdough

Mix roasted garlic cloves and chopped fresh rosemary into the dough before bulk fermentation.

Olive Sourdough

Add sliced Kalamata or green olives with a sprinkle of dried oregano for a Mediterranean-inspired loaf.

Cheddar Jalapeño Sourdough

Fold shredded sharp cheddar cheese and diced jalapeños into the dough after the first stretch and fold.

Cinnamon Raisin Sourdough

Incorporate raisins, cinnamon, and a touch of brown sugar for a lightly sweet breakfast loaf.

Storage

Store the cooled sourdough loaf at room temperature in a bread bag, paper bag, or wrapped in a clean kitchen towel for up to 4 days.

Avoid refrigerating the bread, as it can cause the crumb to dry out more quickly.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Toast frozen slices directly from the freezer or thaw them at room temperature before serving.

To refresh the crust, warm the loaf in a 350°F (175°C) oven for 8–10 minutes before serving.