Sourdough Bread
A classic, crusty sourdough loaf with a chewy open crumb and tangy depth of flavor — made the traditional way with an active starter, a long cold ferment, and a Dutch oven bake. This approachable home recipe rewards patience with bakery-quality results that fill your kitchen with an irresistible aroma.
12 servings · Prep 60 min · Cook 50 min · Total 1510 min
French · Bread · Baking
Ingredients
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100 g active sourdough starter fed and bubbly, at peak activity
375 g warm water divided — 350g for dough, 25g for salt mix
450 g bread flour plus extra for dusting
50 g whole wheat flour
10 g fine sea salt
1 tbsp rice flour for dusting the proofing basket- 1 tbsp bread flour for dusting the proofing basket
- 0.25 cup water for steaming — pour into Dutch oven lid or use ice cubes
Equipment
Oven
Dutch Oven
Parchment Paper
Mixing Bowl
Plastic Wrap
Bench Scraper
Lid
Wire Rack
Fridge
Basket
Knife
Cutting Board
Kitchen Scale
Mixing Bowl (4 Quarts)
Meat Thermometer- Candy thermometer
Instructions
- In a large #[Mixing Bowl], combine the @[Bread Flour] and @[Whole Wheat Flour]. Add ~[350g] of @[Warm Water] and mix with your hands until no dry flour remains. Cover and let rest (autolyse) for ~[30–45 minutes]. This step hydrates the flour and begins gluten development without any kneading.
- Add the @[Active Sourdough Starter] to the autolysed dough. Dissolve the @[Fine Sea Salt] in the remaining ~[25g] of @[Warm Water], then pour it over the dough. Squeeze and fold the dough repeatedly until the starter and salt are fully incorporated and the dough feels cohesive, about ~[3–5 minutes].
- Cover the #[Mixing Bowl] and let the dough bulk ferment at room temperature (![75–78°F]) for ~[4–5 hours]. During the first ~[2 hours], perform a set of stretch-and-folds every ~[30 minutes] (4 sets total): wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90° and repeat 4 times per set. After the folds, let the dough rest undisturbed until it has grown by about 50–75% and looks bubbly and airy.
- Lightly flour your work surface. Gently turn the dough out and pre-shape it into a rough round by folding the edges toward the center. Let it rest uncovered for ~[20–30 minutes] (bench rest). Then flip the dough, fold the sides in, and roll it toward you to create surface tension, forming a tight boule. Dust a #[Basket] generously with a mix of @[White Rice Flour] and @[Bread Flour] to prevent sticking, then place the dough seam-side up into the basket.
- Cover the #[Basket] loosely with #[Plastic Wrap] or a shower cap and refrigerate for ~[8–16 hours] (overnight is ideal). The cold retard slows fermentation, deepens flavor, and makes the dough easier to score.
- Place your #[Dutch Oven] (with its lid) in the #[Oven] and preheat to ![500°F] for at least ~[45–60 minutes] — a very hot vessel is essential for oven spring and a crackly crust. While the oven heats, cut a piece of #[Parchment Paper] to fit the bottom of the #[Dutch Oven].
- Remove the dough from the fridge. Flip it out onto the #[Parchment Paper], seam-side down. Using a lame or a very sharp #[Knife], score the top of the loaf with one confident slash at a 30–45° angle (or a decorative pattern). Carefully lower the dough on the parchment into the screaming-hot #[Dutch Oven]. Cover with the lid and bake at ![500°F] for ~[20 minutes] — the trapped steam creates the open crumb and blistered crust.
- Remove the lid, reduce the #[Oven] temperature to ![450°F], and continue baking for ~[25–30 minutes] until the crust is a deep mahogany brown. An internal temperature of %[205–210°F] confirms the loaf is fully baked. Transfer to a #[Wire Rack] and resist cutting for at least ~[1 hour] — the crumb continues to set as it cools.
