There's nothing quite like the smell of fresh sourdough baking in your oven. This recipe will guide you through creating a perfectly crusty, tangy loaf from your own starter.
Quick Facts
- Prep Time: 30 minutes (plus 12-24 hours fermentation)
- Bake Time: 40 minutes
- Total Time: ~18 hours
- Yield: 1 large loaf
- Skill Level: Intermediate
Ingredients
- 500g bread flour (plus extra for dusting)
- 350g water (room temperature)
- 100g active sourdough starter (fed 4-6 hours prior)
- 10g salt
Instructions
Step 1: Mix the Dough
In a large bowl, combine flour and water. Mix until no dry flour remains. Let rest for 30 minutes (autolyse). Add starter and salt, then mix thoroughly. The dough will be sticky—that's normal!
In a large bowl, combine flour and water. Mix until no dry flour remains. Let rest for 30 minutes (autolyse). Add starter and salt, then mix thoroughly. The dough will be sticky—that's normal!
Step 2: Bulk Fermentation
Cover the bowl and let the dough rise at room temperature (68-72°F) for 4-6 hours. Every 30 minutes for the first 2 hours, perform a "stretch and fold": grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat 4 times.
Cover the bowl and let the dough rise at room temperature (68-72°F) for 4-6 hours. Every 30 minutes for the first 2 hours, perform a "stretch and fold": grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat 4 times.
Step 3: Shape
Turn dough onto a lightly floured surface. Gently shape into a round by folding the edges toward the center. Flip seam-side down and use your hands to create tension on the surface. Let rest 20 minutes.
Turn dough onto a lightly floured surface. Gently shape into a round by folding the edges toward the center. Flip seam-side down and use your hands to create tension on the surface. Let rest 20 minutes.
Step 4: Final Shape & Proof
Shape once more, then place seam-side up in a banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours) for cold fermentation. This develops flavor and makes scoring easier.
Shape once more, then place seam-side up in a banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours) for cold fermentation. This develops flavor and makes scoring easier.
Step 5: Bake
Preheat your oven to 450°F (230°C) with a Dutch oven inside for 45 minutes. Turn dough onto parchment paper, score the top with a sharp knife, then carefully transfer to the hot Dutch oven. Cover and bake 20 minutes. Remove lid, bake another 20-25 minutes until deep golden brown.
Preheat your oven to 450°F (230°C) with a Dutch oven inside for 45 minutes. Turn dough onto parchment paper, score the top with a sharp knife, then carefully transfer to the hot Dutch oven. Cover and bake 20 minutes. Remove lid, bake another 20-25 minutes until deep golden brown.
Step 6: Cool
Let the loaf cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly. Resist the urge to cut into it early!
Let the loaf cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly. Resist the urge to cut into it early!
Tips for Success
- Use a digital scale for accuracy—baking is chemistry!
- If your starter is sluggish, give it an extra feeding and wait until it doubles in size
- Room temperature matters: warmer = faster fermentation
- Don't skip the overnight cold proof—it makes the dough easier to handle and improves flavor
- A Dutch oven creates steam, which gives you that crispy crust. No Dutch oven? Add a pan of water to the bottom of your oven.
Storage
Store at room temperature, cut-side down on a cutting board, for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Happy baking! Tag me @thekitchenlab if you make this recipe. I'd love to see your beautiful loaves!