Baking Crusty Sourdough Bread
A good loaf depends on the strength of your starter and the ambient temperature of your kitchen. Expect the process to take the better part of a day, mostly consisting of the dough resting while the wild yeast does the heavy lifting.
Read your starter's behavior, not the clock.
Your starter must be active and bubbly, having doubled in volume within 4 to 6 hours of feeding, before you mix the dough. If it is sluggish, the bread will not rise.
- Digital kitchen scale
- Large glass mixing bowl
- Bench scraper
- Proofing basket or colander lined with a floured tea towel
- Cast iron Dutch oven with lid
- Razor blade or sharp lame
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of kneading, you will grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotating the bowl and repeating this four times every 30 minutes creates the gluten structure needed to hold gas.
The method.
Mix the leaven
Whisk your starter into the warm water until milky. Add the flour and salt, mixing by hand until no dry bits remain. Cover with a damp cloth and let rest for 30 minutes.
Develop strength
Perform four sets of stretch and folds, spaced 30 minutes apart. The dough will transform from a shaggy mess into a smooth, elastic ball.
Bulk rise
Let the dough sit undisturbed at room temperature until it has increased in volume by about 50% and shows bubbles on the surface. This usually takes 4 to 6 hours.
Shape
Turn the dough onto a lightly floured surface. Fold the edges inward to create a taut sphere. Place it seam-side up into your floured proofing basket.
Cold retard
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slows down fermentation and deepens the flavor.
Bake
Preheat your Dutch oven inside the oven at 450°F (230°C) for one hour. Score the top of the cold dough with a blade, drop it into the hot pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20 to 25 minutes until the crust is a deep mahogany.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower, flax, or sesame seeds during the final stretch and fold.
Olive and Herb
Fold in 100g of chopped kalamata olives and a tablespoon of fresh rosemary after the first set of folds.
When it doesn't go to plan.
Use a glass or clear plastic bowl for the bulk rise so you can see the bubbles forming on the bottom and sides.
If the dough sticks to your hands, wet them slightly with water before handling.
Wait at least two hours before slicing into the bread; cutting while hot ruins the texture of the interior.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a teaspoon of starter into a glass of water. If it floats, it has enough gas trapped to leaven the bread.
Why is my bread flat?
Usually, this means the dough was either over-proofed or the starter wasn't strong enough. Watch the dough, not just the timer.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe