Description
This homemade sourdough bread recipe guides you step-by-step through creating a crusty, golden loaf with a light, airy crumb using simple ingredients and traditional techniques.
Ingredients
Scale
- 100 g bubbly, active sourdough starter
- 375 g warm water, or more as needed
- 500 g bread flour
- 12 g fine sea salt
Instructions
- Whisk the active starter and warm water together in a large bowl using a fork or spatula until combined.
- Add the bread flour and fine sea salt to the bowl. Mix until combined, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
- After resting, stretch a corner of the dough upward and fold it toward the center. Repeat this folding 4 to 5 times around the dough. Let rest another 30 minutes, then repeat the stretch-and-fold. If possible, perform this action two more times for a total of four stretch-and-fold sessions within 2 hours to develop gluten strength.
- Cover the bowl with a towel and let the dough rise at room temperature for 8 to 10 hours or until it increases in volume by 50%, shows bubbles on the surface, and jiggles when the bowl is moved.
- Turn the dough gently onto a lightly floured surface. Fold the top down to the center, turn the dough, and repeat folding around until a round shape forms.
- Let the dough rest seam side up for 30 minutes while you prepare a proofing basket or bowl lined with a floured towel.
- Shape the dough again using the same folding method and place it seam side up in the prepared basket or bowl. Cover and refrigerate for 1 to 48 hours.
- Place a Dutch oven inside your oven and preheat to 550°F (290°C). Cut parchment paper to fit the Dutch oven.
- Remove the dough from the fridge. Place parchment over it, invert the proofing vessel to release the dough onto the parchment. Score the dough surface with your desired pattern.
- Using the parchment to transfer, place the dough into the preheated Dutch oven. Lower the oven temperature to 450°F (230°C), cover with the lid, and bake for 30 minutes.
- Remove the lid, lower the oven to 400°F (200°C), and bake an additional 10 to 15 minutes uncovered.
- Remove the bread and cool completely on a wire rack for 1 hour before slicing to set the crumb and finish baking internally.
- Store the bread at room temperature in an airtight container or plastic bag for up to 3 days, or freeze for longer storage.
Notes
- The recommended proofing time is at least 24 hours for best crumb.
- Use a bench scraper to create surface tension.
- Adjust water as needed for dough consistency.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg