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Simple sourdough loaf with a crisp crust and light, airy crumb. Requires an active sourdough starter and minimal hands-on time.
18 hours
Prep Time
45 min
Cook Time
18 hrs 45 min
Total Time
1
Serves
1
Servings
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.
Whisk the starter and warm water together in a large bowl with a fork or spatula.
Add the bread flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough.
Cover with a damp towel and let rest for 30 minutes.
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.
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.
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.
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.
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.
Preheat: place a Dutch oven in the oven and preheat to 550°F (290°C). Cut parchment to fit the baking pot.
Score: invert the basket onto the parchment, score the dough with the tip of a small knife or razor in your preferred pattern.
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.
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.
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.