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Ultimate Homemade Sourdough Bread Recipe

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4.4 from 20 reviews

This classic sourdough bread recipe delivers a crusty, flavorful loaf with a chewy crumb, made using natural fermentation and traditional techniques. With a long fermentation and simple ingredients, it’s perfect for artisanal bread lovers who enjoy the rewarding process of handmade bread.

Ingredients

Ingredients

  • 500 grams flour (all-purpose or bread flour)
  • 325 grams water
  • 100 grams active sourdough starter (fed 4–8 hours prior, bubbly and at peak)
  • 7 grams salt (adjustable up to 10 grams based on preference)

Instructions

  1. Mix the Dough: In a bowl, combine sourdough starter and water, whisking until milky. Add the flour and mix until the dough is shaggy and all ingredients are combined.
  2. Let It Rest (30 Minutes): Cover the bowl and let the dough rest for 30 minutes to fully hydrate the flour and make the dough easier to handle.
  3. Add the Salt: Sprinkle salt over the dough and use your hands to incorporate it thoroughly by pinching, folding, and pressing the dough into itself.
  4. Stretch and Folds (3 Sets, 30 Minutes Apart): Perform three rounds of stretch and fold every 30 minutes. Stretch the top of the dough upwards and fold it over the center, then repeat for bottom, left, and right sides. Cover the dough between rounds to develop gluten and strength.
  5. Bulk Fermentation (4–6 Hours at Room Temperature or Overnight in the Fridge): After the last stretch and fold, cover the bowl and let dough rise at room temperature (68–72°F) for 4–6 hours or refrigerate overnight. Look for visible growth, bubbles on the surface, and a slight dome.
  6. Shape the Dough: Lightly flour a work surface and turn the dough out. Shape into a rectangle, fold the top third down and the bottom third up, then turn 90 degrees and roll it like a burrito, maintaining gentle tension without crushing air.
  7. Final Proof (1–2 Hours at Room Temperature or Overnight in the Fridge): Dust shaped dough with rice or gluten-free flour, place seam-side up in a banneton or bowl with a lightly floured towel. Proof for 1–2 hours at room temp until it slowly springs back to a poke, or refrigerate overnight for enhanced flavor.
  8. Preheat the Oven: Place a Dutch oven with its lid inside the oven and preheat to 450°F for at least 30 minutes to ensure it is fully heated.
  9. Score and Bake: Transfer dough onto parchment paper and score the top at a 30-45 degree angle with a razor or lame about 1/4 inch deep. Place dough inside the hot Dutch oven, bake covered for 30 minutes to trap steam, then uncover and bake for 15–20 minutes until deep golden brown. Confirm internal temperature is 205–210°F with an instant-read thermometer.
  10. Cool: Remove the loaf and cool on a wire rack for at least 1 hour before slicing to ensure the crumb sets and avoid gummy texture.

Notes

  • The salt amount can be adjusted up to 10 grams depending on taste preference.
  • Using a Dutch oven traps steam, which is essential for the crust development.
  • Cold proofing overnight enhances flavor and dough handling but requires ensuring the dough passes the poke test before baking.
  • Letting the bread cool fully is important to avoid gummy texture inside.
  • Use rice flour or gluten-free flour to dust the dough for proofing to prevent sticking.

Find it online: https://justsosavory.com/ultimate-homemade-sourdough-bread-recipe/