Classic Sourdough Bread (Printer-friendly)

Artisan loaf with wild yeast, crisp crust and tangy flavor

# What You Need:

→ Dough

01 - 3.5 cups bread flour (500 g)
02 - 1.5 cups water (350 g, room temperature)
03 - 0.5 cup active sourdough starter (100 g, 100% hydration)
04 - 2 teaspoons fine sea salt (10 g)

→ Optional for dusting

05 - Rice flour or additional bread flour for dusting

# How to Make It:

01 - In a large bowl, mix the bread flour and water until just combined. Cover and let rest for 1 hour to allow gluten development.
02 - Add the active sourdough starter and fine sea salt to the autolysed dough. Mix thoroughly until fully incorporated and the dough becomes cohesive.
03 - Complete 4 sets of stretch and folds every 30 minutes over a 2-hour period. Keep the dough covered between sets to prevent drying.
04 - Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until approximately doubled in size with visible bubbles on the surface.
05 - Turn the dough out onto a lightly floured surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket with the seam side up. Cover and refrigerate for 8-12 hours for cold fermentation.
07 - Preheat oven to 450°F with a Dutch oven inside for at least 30 minutes to ensure proper heat retention.
08 - Gently invert the dough onto parchment paper. Score the top with a sharp lame or knife to control oven spring.
09 - Transfer the loaf with parchment into the preheated Dutch oven. Cover with the lid and bake for 20 minutes to create steam.
10 - Remove the lid and continue baking for another 20 minutes until the crust achieves a deep golden brown color.
11 - Transfer the bread to a wire rack and cool for at least 1 hour before slicing to allow the crumb to set properly.

# Expert Tips:

01 -
  • Wild yeast creates flavor you literally cannot buy in stores
  • The timing works around your schedule, not the other way around
02 -
  • Your starter should float in water before you use it, otherwise the loaf will not rise properly
  • Underproofed bread is dense, overproofed bread spreads flat, learning the difference takes practice
03 -
  • Use a kitchen scale, because measuring flour by volume is notoriously inaccurate
  • The tap test works better than a timer, listen for that hollow sound

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