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Homemade Sourdough Bread Recipe

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  • Author: admin
  • Prep Time: 30 minutes (excluding starter feeding)
  • Cook Time: 50-60 minutes
  • Total Time: Approximately 29 hours (including starter feeding and fermentation times)
  • Yield: 28 servings (1 large loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: French/American artisan
  • Diet: Vegetarian

Description

This classic Sourdough Bread Recipe guides you through the art of making a beautifully crusty and airy loaf using traditional sourdough starter. With detailed steps including feeding the starter, stretching and folding the dough, bulk fermentation, and a cold proof for enhanced flavor, this recipe produces a rustic loaf perfect for sandwiches, toasts, or simply enjoyed with butter.

Ingredients

Scale

Sourdough Starter and Dough

  • 50 to 100 grams ripe bubbly active starter (¼ cup to ½ cup; preferably 100 grams)
  • 350 to 375 grams warm water (375 grams recommended; less in humid weather)
  • 500 grams bread flour (or all-purpose flour – approximately 4 cups plus 2 tablespoons; preferably organic King Arthur Bread Flour)
  • 10 to 12 grams fine sea salt (such as pink Himalayan sea salt)

Instructions

  1. Feed Your Starter: Remove your starter from the refrigerator the night before and feed it. Feed it again the morning you plan to make your dough or at least a few hours prior. The starter is ready to use when it has doubled in size before shrinking back.
  2. Make The Dough: In a large mixing bowl, combine the active starter with warm water and sea salt, mixing well. Add the bread flour and mix until a wet, sticky dough forms and the ingredients are fully incorporated. Cover with a damp towel and let rest for 30 minutes at room temperature.
  3. Stretches and Folds: Using a wet hand, gently pull and fold corners of the dough into the center, rotating around the bowl 4-5 times until the dough forms a ball. Rest covered for 30 minutes. Repeat this folding and resting process 3 more times at 30-minute intervals, covering after each. If time is limited, performing twice is acceptable.
  4. Rest (Bulk Fermentation): After stretching and folding, cover the bowl with a damp towel and lid to prevent drying and let the dough rise at room temperature for 6-7 hours or up to 8-9 hours if cooler. The dough should increase 50-70% in volume, appear bubbly, and jiggle when shaken.
  5. Pre-shape: Turn the dough out onto a lightly floured surface. Gently fold the dough into a round shape by tucking the edges toward the center, rotating as you fold. Use a bench scraper if available to create surface tension.
  6. Bench Rest: Flip the dough ball over and let it rest uncovered for 30 minutes. Then, pull edges towards you to tighten the ball, rotating and repeating to enhance tension.
  7. Shaping: Prepare a proofing basket by heavily dusting with flour or line a medium mixing bowl with a floured clean towel. Shape the dough into a tight ball again by folding edges to the center, rotate continuously, and place smooth side down into the basket or bowl. Cover with plastic wrap, shower cap, or towel.
  8. Cold Fermentation (Second Rise): Refrigerate the dough overnight or for 18-24 hours to develop flavor and texture. If baking same day, let dough rest 1-2 hours at room temperature until puffy and spread slightly.
  9. Baking Preparation: Preheat your oven to 450°F (232°C). Cut parchment paper to fit your Dutch oven.
  10. Transfer Dough: Gently turn the dough onto the parchment paper. Score the dough’s top with a sharp blade or knife to allow proper expansion during baking.
  11. Bake Covered: Using the parchment paper, lift and place the dough into the preheated Dutch oven. Cover with its lid and bake at 450°F for 30 minutes.
  12. Bake Uncovered: After 30 minutes, remove the lid, reduce oven temperature to 400°F (204°C), and bake uncovered for an additional 20 to 30 minutes, or until the crust is deeply browned and the internal temperature reaches 205–210°F (96–99°C).
  13. Cool: Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool for at least 1 hour before slicing to finish setting the crumb.

Notes

  • For best flavor and texture, use the cold fermentation method with overnight refrigeration.
  • The quantity of water may vary depending on humidity and flour absorption; adjust to obtain a wet, sticky dough.
  • Stretch and folds help develop gluten structure without kneading.
  • Use a Dutch oven or heavy covered pot to mimic steam oven conditions for a crisp crust.
  • Allow the bread to cool completely before slicing to avoid gummy texture.
  • The internal temperature of 205-210°F indicates fully baked bread.
  • The amount of starter used can be adjusted between 50-100 grams depending on fermentation time desired.

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