Sourdough Bread

Here’s a classic sourdough bread recipe — simple ingredients, no commercial yeast, and a deep, tangy flavor with a chewy crumb and crispy crust. It does take time, but most of it is hands-off. Perfect for beginners or seasoned bakers.

🍞 Classic Artisan Sourdough Bread

🕒 Total Time: 24–48 hours

⏲️ Active Time: ~1 hour

🍽️ Makes: 1 large loaf

🧾 Ingredients:

• 500g bread flour (or all-purpose flour — strong white flour is best)

• 350g water (room temp or slightly warm — 70% hydration)

• 100g active sourdough starter (fed and bubbly)

• 10g salt (about 2 tsp)

🌾 Optional: substitute 50–100g of the flour with whole wheat or rye for more flavor.

🛠️ Equipment Needed:

• Large mixing bowl

• Bench scraper (optional)

• Proofing basket or bowl with a tea towel

• Dutch oven or baking stone + steam tray

• Kitchen scale (strongly recommended)

🧑‍🍳 Step-by-Step Instructions:

🔹 1. Mix (Autolyse):

• In a bowl, mix 500g flour + 350g water until no dry flour remains.

• Let it rest 30–60 minutes (this helps gluten develop before adding starter or salt).

🔹 2. Add Starter & Salt:

• Add 100g active starter and 10g salt.

• Mix with wet hands until fully incorporated (a bit shaggy is OK).

• Rest 30 minutes.

🔹 3. Stretch and Fold (Bulk Fermentation):

Over the next 4–5 hours, perform 4–6 sets of “stretch and folds” every 30–45 minutes:

1. Grab a side of the dough, stretch it up, and fold it over.

2. Rotate the bowl and repeat 3–4 times (like folding a letter).

3. Rest covered with a damp towel or lid at room temp.

Dough should become smoother, stronger, and puffier over time.

🔹 4. Pre-shape and Bench Rest:

• Turn dough out onto a lightly floured surface.

• Shape gently into a round and let rest 20–30 minutes.

🔹 5. Final Shaping:

• Shape into a tight round or oval loaf.

• Place seam-side up into a floured proofing basket or lined bowl.

🔹 6. Cold Proof (Overnight):

• Cover and refrigerate overnight (8–18 hours).

• This slows fermentation and improves flavor.

🔹 7. Bake:

Option A – Dutch Oven (best crust):

1. Preheat oven to 250°C (480°F) with Dutch oven inside.

2. Turn dough onto parchment paper, score the top with a sharp blade.

3. Transfer to Dutch oven, cover, and bake:

   • 20 minutes covered

   • 20–25 minutes uncovered until deep golden brown.

Option B – Baking Stone + Steam:

• Place a tray of hot water in the oven to create steam.

• Bake on a preheated stone or tray for 40–45 minutes.

🧊 Cooling:

Let the loaf cool at least 1 hour before slicing — this sets the crumb and prevents gumminess.

🍽️ Enjoy!

Use for sandwiches, toast, dipping in olive oil, or just with butter and sea salt.