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Freshly baked sourdough bread with a crispy crust and fluffy interior

Sourdough Bread

This Sourdough Bread recipe is a crowd-pleaser, perfect for toast, soup, or sandwiches, featuring a crisp crust and a soft inside with a bright sour note from the starter.
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Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings: 1 loaf
Course: Bread, Snack
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g strong bread flour
  • 350 g water, room temp
  • 100 g active sourdough starter, bubbly Feed your starter 6 to 12 hours before use.
  • 10 g salt

Method
 

Preparation
  1. Feed your starter 6 to 12 hours before, so it is active and bubbly.
  2. In a big bowl, mix the flour and water until no dry flour shows, then rest for 30 minutes.
  3. Add the starter and salt, then mix until combined.
  4. Do a set of gentle folds every 30 minutes for 2 hours.
  5. Let the dough rise, covered, at room temp for 3 to 5 hours, until it grows by about 50%.
  6. Turn the dough onto a floured surface and shape into a round loaf. Let rest for 20 minutes, then shape tightly.
  7. Place the shaped loaf in a proofing basket or bowl, cover, and refrigerate overnight or proof at room temp for 2 to 4 hours.
Baking
  1. Heat your oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
  2. Carefully transfer the loaf into the hot Dutch oven and score the top with a sharp blade.
  3. Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes, until deep brown.
  4. Cool on a rack for at least 1 hour before slicing to let the crumb set and the flavor open.

Notes

Use an active starter for the best results. Be patient with fermentation for improved flavor. Let the loaf cool fully to avoid gummy slices.