Description
This classic homemade sourdough bread is crusty on the outside, soft and airy on the inside, and packed with rich, tangy flavors from natural fermentation. Made with just flour, water, salt, and a wild yeast starter, this bread requires patience but rewards you with an artisan-style loaf that’s perfect for sandwiches, toasts, or simply enjoying with butter.
Ingredients
Scale
- 500g (4 cups) bread flour
- 100g (1/2 cup) active sourdough starter
- 325g (1 1/3 cups) water, room temperature
- 10g (2 teaspoons) salt
Instructions
- Mix the Dough: In a large bowl, combine the flour and water. Mix until no dry spots remain, then cover and let rest for 30 minutes (autolyse).
- Add the Starter & Salt: Add the sourdough starter and salt to the dough. Mix well by stretching and folding the dough over itself for about 5 minutes until fully incorporated.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretch and folds every 30 minutes (4-5 times).
- Shape the Dough: Lightly flour a surface and shape the dough into a round or oval loaf. Place it in a floured proofing basket or bowl lined with a towel.
- Cold Proof: Cover and refrigerate the dough overnight (8-12 hours) for better flavor and texture.
- Preheat the Oven: The next day, preheat your oven to 475°F (245°C). Place a Dutch oven inside while preheating.
- Bake the Bread: Transfer the dough onto parchment paper, score the top with a sharp knife, and carefully place it into the hot Dutch oven. Cover with a lid and bake for 20 minutes.
- Final Bake: Remove the lid and bake for another 20-25 minutes until the crust is golden brown.
- Cool & Serve: Let the bread cool on a wire rack for at least an hour before slicing. Enjoy!
Notes
- Use a mature sourdough starter (at least 7 days old) for best results.
- For a crispier crust, leave the bread in the turned-off oven with the door slightly open for 10 minutes after baking.
- Store at room temperature in a paper bag for up to 3 days or freeze slices for longer storage.
- Try adding seeds, herbs, or whole grains for extra flavor and texture.
- Prep Time: 30 minutes (active)
- Resting Time: 12-18 hours
- Cook Time: 45 minutes
- Category: Baking, Bread
- Method: Fermentation, Baking
- Cuisine: Artisan, European