Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 350g warm water
• 500g bread flour
• 10g fine sea salt

For Dusting

• Rice flour or all-purpose flour

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–8 hours before mixing the dough. It should be bubbly, active, and able to pass the float test.

Step 2: Mix the Dough

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

Add the bread flour and mix until no dry flour remains. The dough will appear shaggy and rough.

Cover the bowl and let it rest for 30 minutes.

Step 3: Add Salt

Sprinkle the salt over the dough. Wet your hands and work the salt into the dough by squeezing and folding until fully incorporated.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform a series of stretch-and-folds every 30 minutes for the next 2 hours:

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

Repeat this process 4 sets total.

You’ll notice the dough becoming smoother, stronger, and more elastic after each fold.

Step 5: Bulk Fermentation

Cover the bowl and allow the dough to rise at room temperature for 4–6 hours, or until increased by about 50% in volume.

The dough should look airy and slightly domed with bubbles visible along the sides.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently shape it into a round by pulling the edges toward the center. Flip it seam-side down and create tension by dragging it lightly across the work surface.

Let rest for 20 minutes.

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

Step 7: Cold Proof

Cover and refrigerate for 8–16 hours.

This overnight proof develops deeper flavor and improves scoring.

Step 8: Preheat the Oven

Place a Dutch oven with its lid inside the oven.

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

Step 9: Score the Dough

Carefully transfer the dough onto parchment paper.

Using a sharp lame or razor blade, score a slash about ½-inch deep across the top.

Step 10: Bake

Transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 25 minutes.

Remove the lid and continue baking for 20–25 minutes until deep golden brown.

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

Step 11: Cool Completely

Transfer the loaf to a wire rack.

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

This step is crucial for proper crumb development.

Tips for Perfect Sourdough Bread

• Use a mature, active starter for the best rise.
• Bread flour creates a chewier texture and better oven spring.
• Cold proofing overnight enhances flavor and scoring patterns.
• Avoid slicing the loaf while hot to prevent a gummy crumb.
• Store at room temperature in a bread bag or wrapped in a kitchen towel for up to 4 days.

Nutrition Information (Per Slice)

• Calories: 180
• Carbohydrates: 35g
• Protein: 6g
• Fat: 1g
• Fiber: 2g
• Sodium: 220mg

Why You’ll Love This Sourdough Bread

✔ Crispy artisan crust
✔ Soft, chewy interior
✔ Naturally fermented flavor
✔ No commercial yeast required
✔ Perfect for sandwiches, toast, and serving alongside meals
✔ Bakery-style results from your home kitchen