Classic Sourdough Bread (Printable)
Create traditional sourdough with wild yeast for exceptional tangy flavor and artisan texture.
# What You'll Need:
→ Dough
01 - 3.5 cups bread flour (500 g)
02 - 1.5 cups water (350 g)
03 - 0.5 cup active sourdough starter, 100% hydration (100 g)
04 - 2 teaspoons fine sea salt (10 g)
→ Optional for dusting
05 - Rice flour or additional bread flour
# Directions:
01 - In a large bowl, mix flour and water until just combined. Cover and rest for 1 hour to hydrate the flour.
02 - Add sourdough starter and salt to the dough. Mix thoroughly until fully cohesive and evenly distributed.
03 - Perform 4 sets of stretch and folds every 30 minutes over 2 hours, keeping dough covered between sets to build strength.
04 - Cover bowl and let dough rise at room temperature for 4-6 hours until approximately doubled in volume.
05 - Turn dough onto lightly floured surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer shaped dough to floured proofing basket, seam side up. Cover and refrigerate 8-12 hours for cold fermentation.
07 - Preheat oven to 450°F with Dutch oven inside for at least 30 minutes to ensure proper heat retention.
08 - Gently invert dough onto parchment paper. Score top with sharp blade. Transfer with parchment into hot Dutch oven. Cover and bake 20 minutes.
09 - Remove lid and bake additional 20 minutes until crust is deep golden brown and internal temperature reaches 200°F.
10 - Cool on wire rack for at least 1 hour before slicing to allow crumb structure to set.
# Expert Advice:
01 -
- The wild yeast develops flavors you literally cannot buy in any store
- That shattering crust sound when you slice into it never gets old
02 -
- A kitchen scale is nonnegotiable for consistent results
- Cold fermentation in the refrigerator develops much better flavor
03 -
- Rice flour in your proofing basket prevents sticking better than bread flour
- The thump test on the bottom of your loaf tells you if it's done baking