Save A classic, crusty sourdough bread with a chewy crumb and tangy flavor, perfect for sandwiches or enjoying with butter.
This sourdough loaf was my family's favorite weekend baking project, bringing warmth and comfort to our kitchen.
Ingredients
- Dough: 500 g (about 4 cups) bread flour
- Dough: 350 g (about 1½ cups) water, at room temperature
- Dough: 100 g (about ½ cup) active sourdough starter (100% hydration)
- Dough: 10 g (2 tsp) fine sea salt
- Dusting: Additional flour or semolina, for shaping and dusting
Instructions
- Step 1:
- In a large bowl, mix the bread flour and water until just combined. Cover and let rest for 30–45 minutes (autolyse).
- Step 2:
- Add the sourdough starter and salt. Mix thoroughly by hand until the dough is cohesive.
- Step 3:
- Perform a series of four stretch-and-folds every 30 minutes over the next 2 hours. Cover the dough between folds.
- Step 4:
- After the final fold, cover and let rise at room temperature for 4–5 hours, or until roughly doubled in size.
- Step 5:
- Lightly flour your work surface. Turn out the dough and shape it into a tight round loaf.
- Step 6:
- Place the dough seam-side up in a well-floured banneton or bowl lined with a floured cloth. Cover and refrigerate overnight (8–12 hours) for a slow, cold proof.
- Step 7:
- Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
- Step 8:
- Turn the dough out onto parchment paper, score the top with a sharp blade, and transfer it (with the parchment) into the hot Dutch oven.
- Step 9:
- Cover and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes, or until deep golden brown and crusty.
- Step 10:
- Cool completely on a wire rack before slicing.
Save Baking this bread has become a cherished weekend ritual for our family, filling the home with a wonderful aroma.
Required Tools
Large mixing bowl Banneton or bowl with cloth Dutch oven with lid Parchment paper Sharp blade or lame Kitchen scale
Allergen Information
Contains Wheat (gluten) This recipe is vegan and nut-free Always check ingredient labels for potential cross-contamination
Nutritional Information
Calories 130 Total Fat 0.5 g Carbohydrates 27 g Protein 4 g (per slice, based on 12 slices)
Save Enjoy your fresh sourdough bread with your favorite spreads or as a base for hearty sandwiches.
Recipe FAQs
- → How long should the sourdough ferment?
Fermentation takes about 18 to 24 hours including an overnight cold proof, allowing flavors to develop fully.
- → What is the purpose of the stretch-and-fold technique?
Stretch-and-fold strengthens gluten structure without heavy kneading, creating a chewy crumb and good oven spring.
- → Why use a Dutch oven for baking?
Baking in a covered Dutch oven traps steam, producing a crispy crust and moist interior.
- → Can I add seeds or herbs to the dough?
Yes, incorporating seeds like sunflower or sesame and herbs can enhance the flavor and texture.
- → How should the bread be stored after baking?
Store in a paper bag at room temperature for up to two days or slice and freeze for longer preservation.
- → Is this loaf suitable for vegan diets?
Yes, it contains no animal products and is vegan-friendly.