Sourdough Bread Recipe

European · Bread · 75 min total

A classic artisan sourdough bread with a crisp crust and chewy crumb, made with a simple starter and long fermentation for deep flavor.

Ingredients

• 100g active sourdough starter (100% hydration)
• 350g water, room temperature
• 500g bread flour
• 10g fine sea salt
• Rice flour or extra bread flour for dusting

Instructions

1. In a large bowl, combine starter and water. Stir to dissolve.
2. Add bread flour and mix with a dough whisk or your hand until no dry flour remains. Cover and let rest (autolyse) for 30 minutes.
3. Sprinkle salt over dough and incorporate by pinching and folding. Cover and let rest 30 minutes.
4. Perform a series of stretch and folds: wet your hand, grab one side of dough, stretch up and fold over center. Repeat 4 times around the dough. Cover and rest 30 minutes. Repeat this stretch and fold process 3 more times (total 4 sets).
5. After the last fold, let dough bulk ferment at room temperature (70-75°F) until nearly doubled, about 4-6 hours (time varies with starter strength and temperature).
6. Turn dough onto a lightly floured surface. Shape into a round boule by folding edges into center, then flipping seam-side down and cupping hands to tighten surface.
7. Place dough seam-side up into a floured banneton or bowl lined with a floured kitchen towel. Cover and refrigerate overnight (8-12 hours) for cold proofing.
8. Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
9. Carefully turn dough out onto a piece of parchment paper. Score the top with a sharp blade or knife. Use the parchment to lower dough into hot Dutch oven. Cover and bake for 20 minutes.
10. Remove lid, reduce oven to 450°F (230°C), and bake for another 25-30 minutes until deep golden brown. Cool completely on a wire rack before slicing.

Tips

• For best results, use a kitchen scale for precise measurements.
• If you don't have a Dutch oven, bake on a preheated baking stone with steam (place a pan of hot water on lower rack).
• Store bread cut-side down on a cutting board at room temperature for up to 3 days, or freeze wrapped tightly.
• Adjust fermentation time based on temperature: warmer = faster, cooler = slower.

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