Let’s demystify sourdough. It’s not magic. It’s not a part-time job. It’s flour, water, salt, and a little patience. This recipe gives you a crusty, chewy, tangy loaf with an open crumb and a crackling crust. No slap-and-fold marathon required. Let’s bake.
Ingredients
Makes 1 large loaf.
- 100g active sourdough starter (fed 4–6 hours ago, bubbly)
- 350g warm water (about 80°F / 27°C)
- 500g bread flour (or all-purpose)
- 10g salt (about 2 tsp)
Total flour + water = ~75% hydration. That’s the sweet spot.
Step-by-Step Instructions
Step 1: Mix
- In a large bowl, whisk starter and water together. Add flour and salt. Mix with your hands until a shaggy dough forms (no dry bits). Cover and rest 30 minutes.
Step 2: Stretch & Fold
- Over 2 hours, do 3 sets of stretch-and-folds (every 30–45 minutes). Wet your hand, grab a side of dough, stretch up, fold over. Rotate bowl and repeat 4 times. Dough will get smoother.
Step 3: Bulk Ferment
- Cover and let dough rise at room temperature for 4–6 hours until nearly doubled and bubbly on top.
Step 4: Shape
- Turn dough onto a lightly floured surface. Fold into a tight round. Place seam-side up into a floured proofing basket or bowl lined with a floured towel.
Step 5: Cold Proof
- Cover and refrigerate 8–24 hours (longer = tangier).
Step 6: Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Turn dough onto parchment. Score the top with a lame or knife.
- Lower into hot Dutch oven, cover, bake 20 minutes. Remove lid, bake 20–25 minutes more until deep brown.
- Cool completely on a rack (at least 1 hour) before slicing.
Summary
Prep Time: 20 min active | Ferment + Proof: 12–30 hours | Bake: 45 min
Yield: 1 large loaf | Difficulty: Medium (requires starter)
Storage Notes
Counter (cut side down): 3 days. Freezer (sliced): 3 months. Toast frozen slices directly. Never refrigerate—it stales faster.
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