Here’s a classic sourdough bread recipe—crusty outside, chewy inside, and full of that signature tang 🍞
Classic Sourdough Bread
Ingredients
- 100 g active sourdough starter (about ½ cup)
- 375 g warm water (1½ cups)
- 500 g bread flour (about 4 cups)
- 10 g salt (1¾ tsp)
Instructions
1. Mix
- In a large bowl, mix starter and water until milky.
- Add flour and salt. Mix until shaggy.
- Rest (autolyse) 30 minutes.
2. Stretch & Fold
- Perform 4 sets of stretch-and-folds every 30 minutes (over 2 hours).
- Cover between sets.
3. Bulk Fermentation
- Let dough rise at room temperature 3–5 hours, until slightly puffy and airy (not doubled).
4. Shape
- Shape dough into a round (boule) or oval (batard).
- Place seam-side up in a floured proofing basket or towel-lined bowl.
5. Cold Proof
- Refrigerate 8–24 hours (improves flavor and structure).
6. Bake
- Preheat oven to 450°F (230°C) with Dutch oven inside.
- Turn dough onto parchment, score top.
- Bake 20 minutes covered, then 20–25 minutes uncovered until deep golden.
7. Cool
- Cool completely (at least 1 hour) before slicing.
Tips for Success
- Starter should double in 4–6 hours after feeding
- Use bread flour for better structure
- Don’t rush bulk fermentation
- Steam = great oven spring
Variations
- No Dutch oven: Use baking stone + steam pan
- Whole wheat: Replace 100 g flour with whole wheat
- Beginner-friendly: Higher hydration option
If you want a same-day sourdough, discard recipe, or troubleshooting help, I’ve got you covered!
