Classic Sourdough Bread
This sourdough recipe uses a high-hydration base and a long cold ferment to develop a deep flavor and a beautiful, golden-brown crust.
Ingredients
| Ingredients | Amount | Notes |
| Bread Flour | 500g | High protein flour works best |
| Water | 350g-375g* | Room temperature (70-75% hydration) |
| Salt | 10g | Fine sea salt preferred |
| Sourdough Starter | 100g | Active, fed, and near its peak (20% of flour weight) |
1. The Autolyse
Mix all the bread flour and water until fully incorporated and no dry spots remain. Cover with an airtight lid and let the dough rest for 1 hour. This begins gluten development naturally.
2. Incorporate Starter & Salt
Add your active starter and salt to the dough. Knead by hand until fully incorporated.
Pro Tip: High Hydration Sourdough Bread is sticky at this stage! If the dough clings to your skin, lightly wet your hands with water to make handling easier.
3. Bulk Fermentation & Folding
Form the dough into a ball, cover, and let it rest for 30 minutes. Over the next few hours, you will build strength through “Stretch and Folds” (see video at bottom).
- Set 1: Perform stretch and folds and rest for 1 hour.
- Set 2: Perform stretch and folds (or coil folds) and rest for 1 hour.
- Set 3: Perform stretch and folds (or coil folds) and rest for 1 hour.
- Final Rest: Perform one last set of folds. Cover and let the dough sit undisturbed until it has doubled in size.
4. Shaping & Cold Proof
- Gently shape your loaf and place it into a well-floured banneton or a parchment-lined loaf pan.
- Cover the container with a plastic bag to keep it airtight (or use a damp towel).
- Place in the fridge for 12–24 hours. This cold proofing stage is essential for developing that signature sourdough tang.
5. The Bake
- Preheat your oven to 450°F (232°C). If using a Dutch oven, preheat the pot inside the oven.
- Score the top of your loaf with a sharp blade or knife.
- Phase 1: Bake at 450°F for 30 minutes with the Dutch oven lid on (or using a double-pan technique to trap steam).
- Phase 2: Remove the lid, reduce heat to 425°F, and bake for another 15–20 minutes until the crust is a deep golden brown.
- Always let your bread cool completely on a wire rack before slicing; cutting into hot bread can result in a gummy interior texture.
🥖 Baker’s Note
- Every oven is different! You may need to experiment with different rack positions to prevent the bottom from burning.
- Water: 350-375g. For beginner bakers, it may be easier to start with 350g of water as it will make the dough easier to handle for your first bread. You can then work your way up to 375g if you feel more comfortable handling it.
- If you do not have a Dutch oven, you can use 2 loaf pans. Put the dough into the loaf fan lined with parchment paper, score, mist the top with water, then invert another loaf pan on top of it to simulate a Dutch oven