Homemade Sourdough Bread

x 1

Simple sourdough loaf with a crisp crust and light, airy crumb. Requires an active sourdough starter and minimal hands-on time.

You need an active sourdough starter. Prefer rice flour for dusting to avoid burning. Use visual cues (about 50% rise) to judge bulk fermentation. Cold proofing for ~24 hours produces a lighter crumb. Adjust starter amount (50–100 g) based on environment and timing.

Prep Time

18 hours

Cook Time

45 min

Total Time

18 3/4 hours

Serves

1

Servings

1

Dutch oven
large bowl
bench scraper
flour sack towel or towel
parchment
digital scale
Vegetarian
Vegan
Baking
Bread
Dairy-Free
Comfort Food
Meal Prep
Freezer

Ingredients

  • 50-100 grams bubbly active starter I always use 100 grams; 50–100 g (1/4–1/2 cup) may be used depending on temperature and desired speed
  • 375 grams warm water or more; recipe uses 375 g (1 1/2 cups plus 1 tbsp)
  • 500 grams bread flour
  • 9-12 grams fine sea salt use 9 to 12 g; Diamond Crystal kosher salt works as alternative (use 12 g when using kosher)

Preparation

  1. Whisk the starter and warm water together in a large bowl with a fork or spatula.
  2. Add the bread flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough.
  3. Cover with a damp towel and let rest for 30 minutes.
  4. Stretch and fold: after 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat this series 4 to 5 times. Let rest 30 minutes and repeat the stretching and folding. If time allows, repeat twice more for a total of four sets over two hours.
  5. Bulk fermentation (first rise): cover the bowl and let rise at room temperature until the dough has increased by roughly 50% in volume, about 8 to 10 hours at 70°F (21°C) but often less in a warm kitchen or when using 100 g starter. The dough is ready when it has some surface bubbles and jiggles when the bowl is moved.
  6. Shape: coax the dough onto a lightly floured surface and gently shape into a round by folding edges to the center and turning to create tension. Rest seam side up for 30 minutes.
  7. Prepare proofing basket: line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with rice flour or flour sack towel (no flour needed if using a flour sack towel). Shape the dough again and place seam side up into the lined basket.
  8. Proof (second rise): cover and refrigerate for 1 hour up to 48 hours. Preferably proof at least 24 hours for a lighter, airier crumb. For extended fridge proofing, tuck the basket into a loosely tied bag to prevent drying.
  9. Preheat: place a Dutch oven in the oven and preheat to 550°F (290°C). Cut parchment to fit the baking pot.
  10. Score: invert the basket onto the parchment, score the dough with the tip of a small knife or razor in your preferred pattern.
  11. Transfer and bake: use the parchment to transfer the dough to the preheated pot. Lower oven temperature to 450°F (230°C), cover the pot and bake for 30 minutes.
  12. Continue baking: remove the lid, lower oven to 400°F (200°C) and bake 10 to 15 minutes more. If needed, lift the loaf out and bake directly on the rack for an additional 5 to 10 minutes to deepen browning.
  13. Cool: cool the loaf on a wire rack for 1 hour before slicing. Store at room temperature in an airtight container up to 3 days or freeze.