Classic Sourdough Bread (Printable)

Create an artisanal tangy loaf with crisp crust and chewy crumb using wild yeast fermentation.

# What You'll Need:

→ Dough

01 - 3.5 cups bread flour (500 g)
02 - 1.5 cups water (350 g), room temperature
03 - 0.5 cup active sourdough starter (100 g), 100% hydration
04 - 2 teaspoons fine sea salt (10 g)

→ Optional for dusting

05 - Rice flour or additional bread flour

# How to Cook:

01 - In a large bowl, mix the flour and water until just combined. Cover and let rest for 1 hour (autolyse).
02 - Add the sourdough starter and salt. Mix thoroughly until the dough is cohesive and fully incorporated.
03 - Perform 4 sets of stretch and folds every 30 minutes over 2 hours, keeping the dough covered between sets to develop gluten structure.
04 - Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until roughly doubled in size.
05 - Turn the dough out onto a lightly floured surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket (seam side up). Cover and refrigerate 8–12 hours for cold fermentation.
07 - Preheat oven to 450°F with a Dutch oven inside for optimal heat retention.
08 - Gently invert the dough onto parchment paper. Score the top with a sharp blade or lame to control oven spring.
09 - Transfer loaf (with parchment) into the hot Dutch oven. Cover with lid and bake 20 minutes to create steam.
10 - Remove the lid and bake another 20 minutes until crust is deep golden brown and internal temperature reaches 200°F.
11 - Cool on a wire rack at least 1 hour before slicing to allow crumb structure to set properly.

# Expert Advice:

01 -
  • The tangy, complex flavor develops naturally over time, deepening with each bake as your starter matures
  • Nothing beats the satisfaction of creating artisan bread at home with just flour, water, salt, and patience
02 -
  • Your starter should be fed 6 to 8 hours before mixing and should be actively bubbly, not flat or watery
  • Room temperature affects fermentation dramatically, so adjust timing based on your kitchen conditions
03 -
  • Wet your hands before handling sticky dough to prevent sticking without adding excess flour
  • A razor blade or fresh X-Acto knife makes cleaner scores than a dull kitchen knife

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