Classic Sourdough Bread
A beautifully crusty artisan loaf with a tangy crumb and perfect crust. This traditional recipe produces bakery-quality bread at home.
Instructions
-
Prepare the Levain: The night before, feed your sourdough starter. It should be active and bubbly, passing the float test—a small spoonful should float in water.
-
Mix the Dough: In a large bowl, combine the flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
-
Add Starter and Salt: Add the active sourdough starter and salt to the dough. Use your hands to pinch and fold until fully incorporated, about 3-4 minutes.
-
Bulk Fermentation: Cover the bowl and let rise at room temperature (70-75°F) for 4-5 hours. Perform 4 sets of stretch and folds during the first 2 hours, spaced 30 minutes apart.
-
Pre-shape: Gently turn the dough onto a lightly floured surface. Shape into a loose round and let rest for 20 minutes.
-
Final Shape: Shape the dough into a tight boule or batard. Place seam-side up in a floured proofing basket (banneton).
-
Cold Proof: Cover and refrigerate for 8-12 hours or overnight. This develops flavor and makes scoring easier.
-
Preheat: Place a Dutch oven in your oven and preheat to 500°F (260°C) for at least 45 minutes.
-
Score and Bake: Carefully turn the dough onto parchment paper. Score with a sharp blade or lame. Lower into the hot Dutch oven, cover with lid.
-
Bake Covered: Bake at 500°F for 20 minutes with the lid on. This traps steam for optimal oven spring.
-
Bake Uncovered: Remove the lid, reduce temperature to 450°F (230°C), and bake for an additional 20-25 minutes until deep golden brown.
-
Cool Completely: Transfer to a wire rack and resist cutting for at least 1 hour. The bread continues cooking internally as it cools.
Tips for Success
- Starter Activity: Your starter should double in size within 4-6 hours of feeding
- Dough Temperature: Aim for a final dough temperature of 75-78°F
- The Poke Test: Before shaping, poke the dough—it should spring back slowly but not completely
- Steam is Key: The Dutch oven creates the steam needed for a crispy crust
Baker’s Note: Each flour behaves differently. Your dough may need slightly more or less water. Start with 90% hydration and adjust as you learn your flour.
