Classic Sourdough Bread
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
24 hours (including fermentation)
Servings
1 loaf
A traditional sourdough bread with a crispy crust and tangy, chewy interior.
Ingredients
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
Day 1 - Morning (Autolyse)
- Mix flour and water in a large bowl until no dry flour remains
- Cover and let rest for 30-60 minutes
Day 1 - Afternoon (Mix)
- Add starter and salt to the autolysed dough
- Mix by hand until fully incorporated (about 5 minutes)
- Cover and let rest
Day 1 - Bulk Fermentation
- Perform 4 sets of stretch and folds, spaced 30 minutes apart
- After the last fold, let the dough ferment for 2-4 more hours until doubled
Day 1 - Evening (Shape)
- Turn dough onto lightly floured surface
- Pre-shape into a round and let rest 20 minutes
- Final shape and place seam-side up in a floured banneton
- Cover and refrigerate overnight (8-12 hours)
Day 2 - Bake
- Preheat oven to 500°F (260°C) with Dutch oven inside
- Turn dough onto parchment paper
- Score the top with a sharp blade
- Carefully place in hot Dutch oven, cover with lid
- Bake covered for 20 minutes
- Remove lid, reduce heat to 450°F (230°C), bake 25 more minutes
- Cool on wire rack for at least 1 hour before slicing
Tips
- Make sure your starter is active and bubbly before using
- Dough temperature should be around 75-78°F for best fermentation
- The dough should feel airy and jiggly when ready to shape
- Don’t skip the overnight cold fermentation - it develops flavor