Sourdough Bread Recipe
Introduction
This classic sourdough bread features a chewy center and a crisp golden crust, made with just a few simple ingredients. Naturally leavened and baked in a Dutch oven, it requires no kneading and delivers bakery-quality results at home.
Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 1⅔ cups (375g) warm water
- 1 cup (200g) active sourdough starter
- 2 teaspoons (10g) salt
Instructions
- Step 1: In a large mixing bowl, combine the flour and warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes.
- Step 2: After resting, add the active sourdough starter and salt. Mix well until fully combined.
- Step 3: Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature.
- Step 4: Every 30 minutes for 2 hours, perform a set of stretch and folds: pull one side of the dough upward and fold it over itself, then turn the bowl a quarter turn and repeat three more times.
- Step 5: After the final fold, cover the dough again and let it rise for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
- Step 6: Gently transfer the dough to a lightly floured surface and shape it into a round or oval loaf by folding and tucking the edges underneath.
- Step 7: Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 8 to 12 hours.
- Step 8: The next day, preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Step 9: Remove the dough from the fridge and turn it out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade.
- Step 10: Carefully lower the dough into the hot Dutch oven using the parchment paper. Cover and bake for 20 minutes.
- Step 11: Remove the lid and bake uncovered for an additional 25 minutes until the crust is deeply golden.
- Step 12: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Tips & Variations
- Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.
- If you don’t have a Dutch oven, bake the bread on a preheated baking stone and add steam by placing a pan of water in the oven.
- Feel free to add mix-ins like olives, herbs, or seeds after the initial dough rest for extra flavor.
Storage
Store sourdough bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 3 days. For longer storage, freeze sliced bread in airtight bags for up to 3 months. To refresh, reheat slices in a toaster or warm the whole loaf in the oven wrapped in foil.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, you can substitute some of the bread flour with whole wheat or rye flour for added flavor and nutrition. Keep in mind this may affect the dough’s hydration and rising time.
How do I know when my sourdough starter is active?
An active sourdough starter should be bubbly and double in size within 4 to 6 hours after feeding. It should also pass the “float test,” meaning a spoonful of starter floats in water, indicating good fermentation.
PrintSourdough Bread Recipe
This classic sourdough bread recipe features a chewy center, a crisp golden crust, and is made using natural sourdough starter. The dough requires no kneading, relies on stretch and fold techniques, and is baked to perfection in a Dutch oven, resulting in bakery-quality bread at home.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 15 to 18 hours
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 4 cups (500g) bread flour or all-purpose flour
- 2 teaspoons (10g) salt
Wet Ingredients
- 1⅔ cups (375g) warm water
- 1 cup (200g) active sourdough starter
Instructions
- Mix flour and water: In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes.
- Add starter and salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt. Mix well until fully combined.
- First fermentation and stretch & folds: Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature. Every 30 minutes for 2 hours, perform a set of stretch and folds. To stretch and fold, pull one side of the dough upward and fold it over itself, then turn the bowl a quarter turn and repeat three more times.
- Bulk rise: After the final fold, cover the bowl again and allow the dough to rise for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
- Shape and cold proof: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath. Place it seam-side up into a floured proofing basket or towel-lined bowl. Cover and refrigerate for 8 to 12 hours.
- Preheat oven and Dutch oven: The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
- Prepare dough for baking: Remove the dough from the fridge and turn it out onto parchment paper. Score the top of the dough with a sharp knife or razor blade to allow for oven spring.
- Bake covered: Carefully lower the dough into the hot Dutch oven using the parchment paper. Cover and bake for 20 minutes.
- Bake uncovered: Remove the lid and bake uncovered for another 25 minutes to develop a golden, crispy crust.
- Cool: Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly.
Notes
- Using a Dutch oven traps steam, which helps develop a crisp crust and good oven spring.
- Make sure your sourdough starter is active and bubbly before using for best rise.
- Cold proofing in the fridge slows fermentation and enhances flavor.
- Allow bread to cool completely before slicing to prevent a gummy texture.
- If you don’t have a proofing basket, use a bowl lined with a well-floured kitchen towel.
Keywords: sourdough bread, no knead bread, homemade bread, Dutch oven bread, natural leavening, artisan bread
