Classic Sourdough Bread (Printable)

Traditional loaf with tangy flavor, crisp crust, and chewy interior using wild yeast fermentation.

# What You'll Need:

→ Dough

01 - 4 cups bread flour
02 - 1 ½ cups water (room temperature)
03 - ½ cup active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt

→ Optional for dusting

05 - Rice flour or additional bread flour

# How-To Steps:

01 - Mix flour and water in a large bowl until just combined. Cover and let rest for 1 hour to develop gluten structure.
02 - Add sourdough starter and salt to the autolysed dough. Mix thoroughly until fully cohesive and incorporated.
03 - Perform 4 sets of stretch and folds every 30 minutes over 2 hours, keeping the dough covered between sets to build strength.
04 - Cover the bowl and let the dough rise at room temperature for 4–6 hours until approximately doubled in volume.
05 - Turn dough onto a lightly floured surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer shaped dough to a floured proofing basket seam side up. Cover and refrigerate for 8–12 hours for cold fermentation.
07 - Preheat oven to 450°F with a Dutch oven inside for thorough heating.
08 - Gently invert dough onto parchment paper. Score the top with a sharp blade, then transfer with parchment into the hot Dutch oven.
09 - Cover Dutch oven and bake for 20 minutes to create oven spring and steam.
10 - Remove lid and bake another 20 minutes until crust is deep golden brown and sounds hollow when tapped.
11 - Transfer loaf to a wire rack and cool for at least 1 hour before slicing to preserve crumb structure.

# Expert Advice:

01 -
  • The tangy flavor develops naturally over hours, creating depth that store bought bread simply cannot match
  • Baking sourdough becomes a meditative ritual that fills your home with incredible aromas
02 -
  • A properly fed starter should float in water, indicating its active enough to leaven your bread
  • Scoring the dough is not decorative, it allows steam to escape and directs expansion for an even rise
03 -
  • Weigh your ingredients in grams for consistent results every time
  • Use a razor blade or dedicated lame for clean, confident scores that expand beautifully

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