Perfect Homemade Sourdough Bread: A Traditional Artisan Recipe

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

  1. 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
  1. 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
  1. 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)
  1. 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
  1. Prepare for Proofing
  • Line 8-inch bowl with floured towel
  • Shape dough again as before
  • Place in bowl seam-side up
  1. Cold Proof
  • Cover dough and refrigerate
  • Proof for 24-48 hours for best results
  • Use produce bag to prevent drying
  1. 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

  1. Use a straight-sided vessel to monitor fermentation accurately
  2. Keep dough at consistent temperature during bulk fermentation
  3. Rice flour prevents sticking better than all-purpose flour
  4. Preheat Dutch oven thoroughly for optimal crust development
  5. 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