Sourdough Bread at Home
The process demands patience rather than complex mechanics. Once you understand the rhythm of fermentation, the flour and water become a loaf with a crackling crust and an open, chewy crumb.
Consistency is your greatest tool.
Keep your starter in a consistent, warm spot; cold kitchens stall fermentation, while high heat makes it unpredictable. Use a kitchen scale, as volume measurements are too imprecise for bread.
- Digital kitchen scale
- Dutch oven
- Large glass bowl
- Bench scraper
- Proofing basket or bowl lined with a floured towel
What goes in.
- 100gActive, bubbly sourdough starter
- 350gWarm water
- 500gBread flour
- 10gFine sea salt
Building strength without kneading
Instead of traditional kneading, reach under one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat four times to build the gluten network gently.
The method.
Mix the dough
Whisk the starter and water until milky. Add flour and salt, mixing until no dry flour remains. Cover and rest for 30 minutes.
Develop structure
Perform four sets of stretches and folds every 30 minutes. The dough will transition from a shaggy, tearing mess to a smooth, cohesive ball.
Bulk fermentation
Cover the bowl and leave it at room temperature until the dough has grown by about 50 percent and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight round, then flip it over and drag it toward you to create surface tension on the skin.
Proof
Place the dough seam-side up in a floured basket. Refrigerate for 8 to 12 hours; this cold rest deepens the flavor and makes the dough easier to score.
Bake
Preheat your Dutch oven at 450°F (230°C) for an hour. Score the top of the dough with a razor, place it in the pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is a deep, dark mahogany.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower or flax seeds during the first fold.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat for a nuttier, denser crumb.
When it doesn't go to plan.
If your dough feels like it is fighting you during shaping, cover it and let it rest for 10 minutes to relax the gluten.
A clean razor blade or 'lame' is essential for scoring; a dull knife will drag and deflate the dough.
Wait at least two hours after baking before slicing. The loaf continues to cook internally as it cools; cutting too early results in a gummy texture.
The ones that keep coming up.
How do I know if my starter is ready?
Take a teaspoon of the starter and drop it in a glass of water. If it floats, it is aerated enough to leaven the dough.
Why is my loaf flat?
Usually a sign of over-fermentation or a weak starter. Try shortening your bulk fermentation time or ensuring your starter is consistently doubling between feedings.
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