There’s something truly magical about creating your own sourdough bread from scratch. This time-honored recipe produces a rustic loaf with a perfectly crispy crust, tender crumb, and that distinctive sourdough tang that bread enthusiasts crave. Whether you’re a seasoned baker or just starting your sourdough journey, this detailed guide will help you create bakery-quality bread in your own kitchen.
Ingredients
For the Bread:
- 100g (½ cup) active sourdough starter
- 375g (1½ cups + 1 tablespoon) warm water
- 500g (4 cups + 2 tablespoons) bread flour
- 11g (2 teaspoons) fine sea salt
Step-by-Step Instructions
- Create the Initial Dough
- Whisk starter and water in a large bowl
- Add flour and salt
- Mix until combined into a rough dough
- Cover with damp towel
- Rest for 30 minutes
- Develop the Gluten (2-hour process)
- Perform 4-5 stretch and folds every 30 minutes
- Grab dough corner, pull up and fold to center
- Rotate bowl and repeat around entire dough
- Complete this process 4 times over 2 hours
- Bulk Fermentation
- Cover bowl with towel
- Let rise at room temperature (70°F/21°C)
- Wait until dough increases by 50% in volume
- Look for surface bubbles and slight jiggle
- Takes 8-10 hours at 70°F (less in warmer environments)
- Shape the Loaf
- Turn dough onto lightly floured surface
- Fold top to center, rotate, repeat for full circle
- Create tension using bench scraper
- Rest seam-side up for 30 minutes
- Prepare for Proofing
- Line 8-inch bowl with floured towel
- Shape dough again as before
- Place in bowl seam-side up
- Cold Proof
- Cover dough and refrigerate
- Proof for 24-48 hours for best results
- Use produce bag to prevent drying
- Bake
- Preheat Dutch oven to 550°F (290°C)
- Score dough with “X” pattern
- Reduce temperature to 450°F (230°C)
- Bake covered for 30 minutes
- Reduce to 400°F (200°C), uncover
- Bake 10-15 minutes more
- Cool on wire rack for 1 hour
Nutritional Information
(Per slice, assuming 12 slices)
- Calories: 165
- Carbohydrates: 33g
- Protein: 5g
- Fiber: 1.2g
- Sodium: 195mg
Timing:
- Active Time: 30 minutes
- Bulk Fermentation: 8-10 hours
- Cold Proof: 24-48 hours
- Baking Time: 40-45 minutes
- Total Time: 34-48 hours
Pro Tips and Tricks
- Use a straight-sided vessel to monitor fermentation accurately
- Keep dough at consistent temperature during bulk fermentation
- Rice flour prevents sticking better than all-purpose flour
- Preheat Dutch oven thoroughly for optimal crust development
- Score decisively for best oven spring
Variations and Substitutions
- Use whole wheat flour (up to 20% of total flour weight)
- Add seeds or nuts during final shaping
- Adjust hydration based on flour type
- Experiment with different scoring patterns
- Try alternative proofing vessels
Common FAQs
Q: Why did my dough spread out instead of rising up?
A: This usually indicates either under-developed gluten or over-fermentation.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but the crumb won’t be as open and chewy.
Q: How do I know if my starter is ready to use?
A: It should double in volume and be full of bubbles within 4-6 hours of feeding.
Q: Why is my crust not crispy?
A: Ensure your Dutch oven is properly preheated and create steam by keeping the lid on initially.
Storage and Make-Ahead Tips
- Store at room temperature up to 3 days in airtight container
- Freeze sliced bread up to 3 months
- Refresh stale bread in 350°F oven for 5-10 minutes
- Store starter in refrigerator between bakes
- Make dough ahead and proof in fridge up to 48 hours