Description
This classic sourdough bread with starters recipe uses natural fermentation to create a flavorful, chewy crumb and crispy crust. Learn how to make artisan sourdough at home with just flour, water, salt, and a bubbly starter. Perfect for beginners and experienced bakers.
Ingredients
100 g sourdough starter
375 g water
500 g bread flour
10 g salt
Instructions
1. Feed your sourdough starter 4 to 8 hours before baking until bubbly and active.
2. In a large bowl, mix 100g starter, 375g water, and 500g bread flour until no dry bits remain. Let it rest for 30–45 minutes.
3. Add 10g salt and incorporate using pinch-and-fold. Let rest 15 minutes.
4. Perform 4 sets of stretch and folds every 30 minutes over 2 hours.
5. Allow bulk fermentation for 4–5 hours at room temperature until dough is puffy and risen.
6. Turn out dough, shape into round or oval, and place into floured proofing basket seam-side up.
7. Cover and refrigerate for 8–12 hours for a cold proof.
8. Preheat oven to 475°F (245°C) with a Dutch oven inside.
9. Transfer dough into hot pot, score top, bake covered 20 minutes, then uncovered for 20–25 minutes.
10. Let cool on wire rack before slicing.
Notes
This bread benefits from a cold ferment to develop flavor.
Use a kitchen scale for accuracy—sourdough is sensitive to ratios.
Don’t rush the bulk fermentation; wait until the dough feels light and airy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 180
- Sugar: 0
- Sodium: 230
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 0