Classic Sourdough Bread

Name: Classic Sourdough Bread
Prep time: 40 min
Cook time: 50 min
Total time: 1080 min
Yield: 12 servings
Cuisine: American
Ingredients: 500 g bread flour; 350 g water; 100 g ripe 100%-hydration sourdough starter; 10 g fine sea salt

A crusty artisan sourdough boule with a deeply browned crust, open chewy crumb, and naturally fermented flavor, made with an active sourdough starter and an overnight cold proof.

Total

1080 min

Servings

Level

Hard

Vegan

New to Sourdough?

You'll need a healthy, active starter before making this loaf. If you don't have one yet, start here.

Make a Sourdough Starter from Scratch

Ingredients

500 g bread flour
350 g water
100 g ripe 100%-hydration sourdough starter
10 g fine sea salt

Instructions

Mix 500 g bread flour with 330 g water. Reserve 20 g water. Mix until no dry flour remains.

Cover and rest 30 minutes (autolyse).

30 min

Add 100 g ripe starter. Work into dough thoroughly.

Dissolve 10 g salt in remaining 20 g water. Work salt water into dough. Rest 30 minutes.

30 min

STRETCH AND FOLDS: Perform 3-4 sets of stretch-and-folds approximately 30 minutes apart during early bulk fermentation. For each set: lift one side, stretch gently, fold over center, rotate bowl, repeat around dough. Do not tear dough.

BULK FERMENTATION: Continue fermenting until dough is noticeably aerated, smoother, jiggly, shows bubbles around edges/top, and has increased approximately 50-75% in volume. Do NOT require doubling. Target ~75-78F. Approximately 4-7 hours after starter incorporation, but visual cues matter more than clock time.

PRESHAPE: Turn dough onto lightly floured surface. Preshape gently into round. Rest uncovered 15-25 minutes.

20 min

FINAL SHAPE: Shape into tight boule without degassing excessively. Use surface tension. Place seam-side-up into well-floured banneton. Rice flour can help prevent sticking.

COLD PROOF: Cover. Refrigerate approximately 8-16 hours.

720 min

BAKE: Place Dutch oven in oven. Preheat to 475F for approximately 45 minutes.

45 min

Turn cold dough onto parchment or bread sling. Score approximately 1/2 inch deep with bread lame.

Transfer to Dutch oven. Cover. Reduce oven to 450F. Bake covered 20 minutes.

20 min

Remove lid. Bake another 20-25 minutes until deeply browned. Internal temperature should reach approximately 205-210F.

22 min

Cool completely at least 2 hours before slicing. Cutting hot sourdough can leave the crumb gummy.

120 min

Nutrition per serving

156

Calories

Protein

32g

Carbs

Fat

Chef's Notes & Storage

CHEF'S NOTES: - Starter must be fed, active, bubbly, near peak, and capable of reliably doubling. - Do NOT require doubling during bulk fermentation - 50-75% expansion is the target. - Target dough temperature ~75-78F for bulk fermentation. - Cold proof develops flavor and makes dough easier to score. - Cut hot sourdough = gummy crumb. Always cool at least 2 hours. TROUBLESHOOTING: - Flat loaf: Starter wasn't active enough, or dough over-fermented during bulk. - Gummy crumb: Underbaked or sliced too hot. Bake to 205-210F internal. - No oven spring: Dutch oven wasn't preheated, or dough over-proofed. - Tight crumb: Under-fermented bulk, or dough was degassed too aggressively during shaping. STORAGE: Room temperature 2-3 days in paper bag or cut-side-down on cutting board. Freeze sliced. SCALING: 2x = make two separate loaves. Do not make one giant loaf. Fermentation times do not scale. ALLERGENS: Contains wheat. NUTRITION NOTE: Calculated per slice (1/12 of loaf) using standard USDA nutrition values.

Part of:Artisan Breads Breads Sourdough