Here’s a straightforward guide to making classic sourdough bread—with a tangy flavor, chewy crumb, and crispy crust.
Ingredients (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 starter and water. Stir to dissolve.
- Add flour and salt, mixing until a shaggy dough forms.
2. Autolyse / Rest
- Cover with a towel and rest 30 minutes. This allows the flour to hydrate.
3. Stretch and fold
- Over 2–3 hours, perform 3–4 sets of stretch-and-fold (every 30–45 minutes). Pull a portion of the dough up and fold it over. Rotate the bowl and repeat. This strengthens gluten.
4. Bulk fermentation
- Cover and let rise at room temperature until roughly doubled, 4–6 hours.
5. Shape the loaf
- Turn dough onto a floured surface. Shape into a round or oval loaf, folding edges under for surface tension.
6. Final proof
- Place shaped dough in a floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for best flavor.
7. Preheat oven
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
8. Score and bake
- Transfer dough (with parchment) to the hot Dutch oven. Score the top with a sharp knife. Cover and bake 20 minutes.
- Remove the lid and bake another 20–25 minutes until deep golden brown.
9. Cool
- Let bread cool completely (at least 1 hour) before slicing.
This makes a chewy, tangy sourdough loaf with a crisp crust.
If you want, I can also give a quick 1-day sourdough method that skips the overnight fermentation for a faster loaf. Do you want that version?
