Baking Crusty Sourdough Bread
A good loaf has a crackling exterior and an open, airy crumb that smells faintly of rain on warm pavement. You are not just baking bread; you are managing a fermentation process that responds to the air in your kitchen.
Consistency is your best ingredient.
Your starter must be active and bubbly before you mix the dough. If it doesn't double in volume within 4-6 hours of feeding, wait to bake.
- Digital kitchen scale
- Large glass bowl
- Dutch oven with lid
- Proofing basket or bowl lined with flour-dusted linen
- Bench scraper
- Lame or razor blade
What goes in.
- 100gActive sourdough starter (at peak)
- 350gWarm water
- 500gStrong white bread flour
- 10gFine sea salt
The Strength-Building Fold
Instead of kneading, you perform 'stretch and folds.' Grab the edge of the dough, pull it upward until you feel resistance, and fold it over itself to build the gluten structure without deflating the air bubbles.
The method.
Mix the dough
Whisk your starter and water until milky. Add flour and salt, mixing by hand until a shaggy, uniform ball forms. Cover with a damp cloth and rest for 30 minutes.
Strengthen
Perform four sets of stretch and folds every 30 minutes. After the final fold, let the dough sit undisturbed in a warm spot until it has increased in volume by about 50% and bubbles appear on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight ball, flip it over so the seam is down, and pull it across the counter to create tension on the skin.
Cold proof
Place the dough upside down into your floured basket. Cover and refrigerate for 12 to 18 hours. This slow chill develops the character of the crust.
Score and bake
Preheat your Dutch oven inside the oven at 450°F (230°C). Turn the cold dough onto parchment, score the top deeply with a razor to control the expansion, and drop it into the pot. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is a deep, burnished brown.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the first fold to add texture.
Olive and Rosemary
Fold in a handful of chopped kalamata olives and fresh rosemary leaves during the second set of folds.
When it doesn't go to plan.
Use a scale; volumetric measuring with flour is never accurate enough for consistent bread.
If your dough feels sticky and won't hold shape, give it another 30 minutes of rest before the final fold.
Wait at least two hours after it leaves the oven before slicing; the interior continues to cook as it cools.
The ones that keep coming up.
How do I know if my starter is ready?
It should look like a thick mousse, full of bubbles, and pass the float test: a small teaspoon dropped in water should stay on the surface.
Can I bake without a Dutch oven?
You can, but it is harder to get a crisp crust. Place a tray of boiling water on the bottom rack of your oven to create the necessary steam.
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