Name: Sourdough Bread
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12 servings
Ingredients: 0.5 cup Active Sourdough Starter; 1.5 cups Warm Water; 4 cups Bread Flour; 2 tsp Fine Sea Salt

"Experience the satisfaction of baking a rustic, artisanal sourdough loaf with a perfectly crackly crust and a tangy, open crumb. This recipe guides you through the timeless process of natural fermentation to create a bakery-quality masterpiece in your own kitchen."

1 Ingredients

Qty	Item
0.5 cup 100 g	Active Sourdough Starter
1.5 cups 350 ml	Warm Water
4 cups 500 g	Bread Flour
2 tsp 10 g	Fine Sea Salt

2 Instructions

Step 1. Whisk the active sourdough starter and warm water in a large bowl until the starter is mostly dissolved.

Step 2. Add the bread flour and salt, then mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains.

Step 3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse).

Step 4. Perform a series of 'stretch and folds' by grabbing the edge of the dough, pulling it up, and folding it over the center. Rotate the bowl and repeat 4 times. Repeat this process every 30 minutes for 2 hours (4 sets total).

Step 5. Cover the bowl and let the dough rise at room temperature (70°F/21°C) for 6 to 10 hours, or until it has increased in volume by about 50% and looks bubbly.

Step 6. Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to create a round ball. Flip it over and use your hands to create tension by pulling the dough toward you.

Step 7. Place the dough upside down into a floured proofing basket (banneton). Cover and let it rise in the refrigerator for 12 to 15 hours for a slow cold ferment.

Step 8. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes.

Step 9. Carefully flip the dough onto a piece of parchment paper. Score the top with a sharp blade or lame to allow for expansion.

Step 10. Place the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

Step 11. Remove the lid and bake for an additional 20 to 25 minutes until the crust is deep golden brown.

Step 12. Let the bread cool completely on a wire rack for at least 2 hours before slicing.

·
Ensure your starter is 'active'—it should double in size within 4-6 hours of feeding before you use it.
·
Use a Dutch oven to trap steam, which is essential for that signature thin, crispy sourdough crust.
·
Perform a 'float test' by dropping a teaspoon of starter into water; if it floats, it is ready to bake.
·
Do not skip the cooling process; the bread continues to cook and set its structure while cooling.

? Frequently Asked Questions

Why didn't my sourdough bread rise?

This is usually due to an inactive starter or under-proofing. Ensure your starter is bubbly and active before starting.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour has a higher protein content which creates a better gluten structure and a chewier crumb.

How do I store sourdough bread?

Store at room temperature in a paper bag for up to 2 days. For longer storage, slice and freeze the bread.

What if I don't have a proofing basket?

You can use a medium-sized bowl lined with a clean linen kitchen towel heavily dusted with flour.

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