Welcome to the wonderful world of sourdough! This recipe is designed to take the intimidation out of the process, giving you a straightforward path to baking a gorgeous, crusty, and tangy loaf of bread right in your own kitchen. There's nothing more satisfying than pulling your own artisan bread from the oven!
- Prep time: 18-24 hours (includes feeding starter, autolyse, and fermentation)
- Cook time: 45 minutes
- Servings: 1 loaf (about 12 slices)
Shop Key Ingredients
- High-Quality Bread Flour
- Cast Iron Dutch Oven
- Banneton Proofing Basket
- Bread Lame for Scoring
Full Recipe Ingredients
- 100g active, bubbly sourdough starter
- 375g warm water (around 80°F / 27°C)
- 450g bread flour
- 50g whole wheat flour
- 10g fine sea salt
Instructions
- Autolyse: In a large bowl, mix the bread flour, whole wheat flour, and warm water until no dry spots remain. Cover the bowl and let it rest for 1 hour. This step, called the autolyse, helps the flour absorb the water and begins gluten development.
- Add Starter and Salt: Add the active sourdough starter and salt to the dough. Use your hands to dimple and pinch the starter and salt into the dough, then fold the dough over itself several times until everything is well incorporated. Cover and let rest for 30 minutes.
- Bulk Fermentation: Over the next 2-3 hours, perform a set of "stretch and folds" every 30 minutes. To do this, grab a section of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat 3 more times. After the final set, cover the dough and let it rise at room temperature for 6-8 hours, or until it has increased in volume by about 50% and looks airy.
- Shaping: Lightly flour your work surface and gently scrape the dough out of the bowl. Shape the dough into a tight round ball (a boule) by gently pulling the edges into the center. This builds tension on the surface, which will help the loaf hold its shape.
- Final Proof: Generously flour a banneton basket or a bowl lined with a clean kitchen towel. Place the shaped dough seam-side up into the basket. Cover it and place it in the refrigerator for a cold proof for at least 8 hours, or up to 24 hours.
- Baking: Place a Dutch oven with its lid on in your oven and preheat to 450°F (232°C). Once preheated, carefully remove the hot Dutch oven. Turn your cold dough out onto a piece of parchment paper, and use a bread lame or a sharp knife to score the top. Carefully lower the dough into the Dutch oven, cover with the lid, and bake for 25 minutes.
- Finish Baking: Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is a deep golden brown.
- Cool Down: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely. It's crucial to wait at least 2 hours before slicing to allow the internal structure to set.
