Sourdough From Scratch
Good bread is less about a rigid formula and more about responding to the state of your dough. This method focuses on the stretch-and-fold process, which replaces aggressive kneading to maintain the integrity of the air bubbles.
Readiness is everything
Your starter must be active and bubbly—ideally having doubled in size within 4-6 hours of its last feeding. If it is sluggish, the bread will not rise.
- Dutch oven with lid
- Digital scale
- Proofing basket or bowl lined with a floured linen towel
- Razor blade or sharp lame
- Large glass mixing bowl
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of kneading, grab the edge of the dough, pull it upward until you feel resistance, and fold it over itself. Repeat this four times around the bowl every 30 minutes for the first two hours to build strength.
The method.
Mix the dough
Whisk the starter and water together in a bowl until milky. Stir in the flour and salt until a shaggy, uneven mass forms.
Develop structure
Cover the bowl with a damp cloth. Perform the stretch-and-fold sequence every 30 minutes for two hours. Let the dough rest undisturbed for another 4 to 6 hours until it has increased in volume by about 50%.
Shape the loaf
Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight ball. Flip it so the smooth seam side is down and pull it toward you against the counter to create surface tension.
Cold proof
Place the dough seam-side up in a floured proofing basket. Cover and refrigerate for 12 to 16 hours.
Score and bake
Preheat your oven and Dutch oven to 450°F (230°C). Invert the dough onto parchment, score the top with a deep slash using your blade, and place it into the hot Dutch oven. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep brown.
Other turns to take.
Seeded loaf
Fold in 50g of toasted sunflower or flax seeds during the final stretch-and-fold.
Whole wheat blend
Replace 100g of the bread flour with stone-ground whole wheat for a denser, earthier crumb.
When it doesn't go to plan.
Use a scale; volumetric measurements like cups are too inaccurate for bread baking.
If your kitchen is cold, find a spot inside your turned-off oven with the light on to help fermentation.
Let the bread cool completely on a rack for at least two hours before slicing; the interior continues to cook and set as it loses heat.
The ones that keep coming up.
How do I know if the starter is ready?
Drop a teaspoon of starter into a glass of water. If it floats, it has enough trapped gas to leaven your bread.
Can I bake this in a regular sheet pan?
You can, but you will miss out on the steam-trapping effect of the Dutch oven, which is responsible for the signature chewy, crisp crust.
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