Classic Sourdough Bread
Crispy on the outside, soft in the middle, and made with just four simple ingredients — this is what bread should be. It's the kind of loaf you want to eat every day and share with family and friends. No matter how many loaves I bake, I always come back to this Classic Sourdough Bread. This classic artisan sourdough develops deep, complex flavor, a beautifully blistered crust, and a soft, open interior that toasts perfectly. Once you experience this bread, you'll never want to be without it. And the best part? I'm here to guide you through every step — so let's get baking!
Instructions
- 1
In a large bowl, combine the active sourdough starter and warm filtered water. Stir until the starter is fully dissolved.
- 2
Add the bread flour and salt, mixing until a shaggy dough forms with no dry spots remaining. Cover and let rest for 1 hour.
- 3
Perform the first set of stretch and folds — pull one side of the dough up and over the center, rotating the bowl 90° and repeating 4 times. Cover and let rest for 30 minutes.
- 4
Perform a second set of stretch and folds. Cover and allow the dough to bulk ferment at room temperature for 4–6 hours, until roughly doubled in size and airy to the touch.
- 5
Turn the dough out onto a lightly floured surface and gently shape it into a round by pulling the edges underneath to build surface tension.
- 6
Place the shaped dough seam-side up into a floured banneton. Cover tightly and refrigerate to cold proof for 12–24 hours.
- 7
When ready to bake, place your Dutch oven with its lid into the oven and preheat to 450°F (230°C).
- 8
Remove the dough from the refrigerator and score the top with a sharp blade or lame.
- 9
Carefully transfer the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
- 10
Remove the lid and continue baking for an additional 10–15 minutes, until the crust is deep golden brown.
- 11
Check that the internal temperature reads between 200–210°F. If needed, allow a few more minutes in the oven.
- 12
Remove from the Dutch oven and let the loaf cool on a wire rack for at least 1 hour before slicing.
