Classic Sourdough Bread Loaf (Printable Version)

Wild-fermented loaf delivering crisp crust and tender chewy interior

# What You'll Need:

→ Dough

01 - 4.5 cups bread flour (500g)
02 - 1.5 cups water (350g), room temperature
03 - 0.5 cup active sourdough starter (100g), 100% hydration
04 - 2 teaspoons fine sea salt (10g)

→ Optional for dusting

05 - Rice flour or additional bread flour

# How To Make:

01 - In a large bowl, mix the flour and water until just combined. Cover and let rest for 1 hour (autolyse) to develop gluten structure.
02 - Add the sourdough starter and salt to the autolysed dough. Mix thoroughly by hand until fully cohesive and ingredients are evenly distributed.
03 - Perform 4 sets of stretch and folds every 30 minutes over 2 hours, keeping the dough covered between sets to develop strength and structure.
04 - Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until roughly doubled in size with visible fermentation bubbles.
05 - Turn the dough out onto a lightly floured surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket (seam side up). Cover and refrigerate 8–12 hours for cold fermentation and flavor development.
07 - Preheat oven to 450°F with a Dutch oven inside for at least 30 minutes to ensure proper heat retention.
08 - Gently invert the dough onto parchment paper. Score the top with a sharp blade or knife to control oven spring.
09 - Transfer loaf with parchment into the hot Dutch oven. Cover with lid and bake for 20 minutes to create steam and rise.
10 - Remove the lid and bake another 20 minutes until crust is deep golden brown and internal temperature reaches 200°F.
11 - Cool on a wire rack for at least 1 hour before slicing to allow the crumb structure to set properly.

# Expert Tips:

01 -
  • The wild yeast fermentation creates complex flavor that store bought bread simply cannot match
  • Most of the time is hands off resting, making this surprisingly manageable for everyday life
02 -
  • Wait until your starter is actively bubbling and has doubled in size before mixing your dough
  • Cold proofing in the refrigerator makes the dough much easier to handle and improves the crust
03 -
  • Use a kitchen scale for consistent results, flour measured by volume varies too much
  • Preheat your Dutch oven longer than you think necessary, at least thirty minutes

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