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Classic Sourdough Bread
5 hours + 8–48 hours cold fermentation prep 40–45 minutes cook 4 servings
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Ingredients
  • 400 g bread flour or all-purpose flour
  • 55 g rye, whole-wheat, or bread flour
  • 10 g fine sea salt
  • 345 g lukewarm filtered or spring water, no warmer than 85°F
  • 100 g active sourdough starter
  • Rice flour or bread flour, for dusting
Steps
Step 1 of 11
Step 1

Feed your starter and let it rise at room temperature until more than doubled and at peak activity, about 4–6 hours.

1. Feed your starter and let it rise at room temperature until more than doubled and at peak activity, about 4–6 hours.
2. Combine the flours and salt. Add the lukewarm water and active starter. Mix until thoroughly combined; the dough should be wet and sticky.
3. Cover and bulk ferment at room temperature for 4 hours. Once every hour, use wet hands to stretch one side upward and fold it over the dough. Rotate the bowl and repeat about four times.
4. Turn onto a lightly floured surface without deflating the dough. Fold the sides inward, turn seam-side down, and tighten into a round loaf.
5. Cover and bench rest for 20 minutes. Tighten again if the loaf has spread.
6. Place in a generously floured banneton, cover, and refrigerate for at least 8 hours or up to 48 hours.
7. Place a Dutch oven in the oven and preheat to 500°F for about 30 minutes.
8. Turn the cold dough onto parchment. Score the top about ¼–½ inch deep.
9. Transfer to the hot Dutch oven, cover, place in the oven, and immediately reduce the temperature to 450°F.
10. Bake covered for 20 minutes. Remove the lid and bake another 20–25 minutes until deeply browned.
11. Transfer to a rack and cool completely before slicing.
Media

Crisp, chewy crust with a soft, airy center and deep fermented sourdough flavor.

Recipe Details
Category Artisan-style loaf
Prep 5 hours + 8–48 hours cold fermentation
Cook 40–45 minutes
Servings 4
Description

This traditional-style sourdough uses an active starter and a long fermentation to build flavor and structure without commercial yeast. Hourly stretch-and-folds strengthen the dough, while an overnight cold proof develops its distinctive sourdough flavor. Baking in a preheated Dutch oven creates a crisp, deeply browned crust while keeping the interior soft, chewy, and airy.