Here’s a simple guide for making classic sourdough bread—the kind with a tangy flavor, chewy crust, and airy crumb.
Ingredients (for 1 loaf)
- 1 cup (240 g) active sourdough starter
- 1 ½ cups (360 ml) water, room temperature
- 4 cups (500 g) all-purpose or bread flour
- 2 tsp salt
Instructions
1. Mix the dough
- In a large bowl, combine the starter and water. Stir to dissolve the starter.
- Add the flour and salt. Mix until all flour is hydrated. You’ll have a shaggy, sticky dough.
2. Autolyse / Rest
- Cover the bowl with a towel or plastic wrap. Let it rest for 30 minutes. This helps the flour absorb water and develop gluten.
3. Stretch and fold
- Over the next 2–3 hours, perform 3–4 sets of stretch and folds (every 30–45 minutes). To do this, pull one side of the dough up and fold it over itself, rotating the bowl as you go. This strengthens the dough.
4. Bulk fermentation
- Cover and let the dough rise at room temperature until roughly doubled (4–6 hours depending on starter strength and room temp).
5. Shape the loaf
- Turn the dough onto a floured surface. Shape into a round or oval loaf, creating surface tension by folding the edges under.
6. Final proof
- Place shaped dough in a floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for best flavor and texture.
7. Preheat oven
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
8. Score and bake
- Transfer dough to a parchment-lined surface. Score the top with a sharp knife or razor.
- Carefully place the dough (on parchment) into the hot Dutch oven. Cover and bake 20 minutes.
- Remove the lid and bake another 20–25 minutes until deep golden brown.
9. Cool
- Let the bread cool completely on a wire rack (at least 1 hour) before slicing.
This makes a chewy, tangy, crusty sourdough loaf.
If you want, I can also give a quick 1-day sourdough method that skips the overnight bulk fermentation for a faster loaf. Do you want that version?
