Classic Sourdough Bread
Make classic artisan sourdough bread with an active starter, stretch-and-folds, bulk fermentation, overnight cold proof, scoring, and Dutch oven baking.
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).
- 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.
- 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.
- 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.
- BAKE: Place Dutch oven in oven. Preheat to 475F for approximately 45 minutes.
- 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.
- Remove lid. Bake another 20-25 minutes until deeply browned. Internal temperature should reach approximately 205-210F.
- Cool completely at least 2 hours before slicing. Cutting hot sourdough can leave the crumb gummy.
Nutrition
Chef's Notes
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.