Baking Crusty Sourdough Bread
Baking sourdough is a cycle of building tension in the dough and managing fermentation temperature. You create a structure by folding, develop flavor through a long proof, and use a heavy, preheated Dutch oven to trap steam, which allows the crust to expand and crisp before the interior sets.
Patience is your primary ingredient.
Your starter must be active and bubbly before you begin. If the starter hasn't doubled in volume after a feeding, the bread will not rise.
- Digital kitchen scale
- Large glass mixing bowl
- Cast iron Dutch oven
- Proofing basket or linen-lined bowl
- Razor blade or sharp lame
What goes in.
- 150gActive sourdough starter
- 700gWarm water
- 1000gBread flour
- 20gFine sea salt
Developing Gluten Structure
Instead of kneading, lift the center of the dough and let the edges tuck underneath themselves. This aligns the gluten without tearing the delicate bubbles forming inside.
The method.
Mix the autolyse
Whisk your starter into the water, then add the flour. Mix by hand until no dry patches remain. Let it rest for 30 minutes before adding the salt.
Bulk fermentation
Over the next four hours, perform a coil fold every 30 minutes for the first two hours. Then, leave the dough undisturbed until it has increased in volume by about 50% and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold it into a tight boule by pulling the edges to the center. Create tension by dragging the dough against the counter toward your body.
Cold proof
Place the dough upside down into your proofing basket. Cover it and move it to the refrigerator for 12 to 16 hours.
Score and bake
Preheat your Dutch oven to 500°F (260°C). Turn the dough onto parchment, score a deep line across the top with your blade, and place it in the pot. Cover and bake for 20 minutes, then remove the lid and bake for another 20 minutes until the crust is a deep mahogany.
Other turns to take.
Seeded loaf
Add 100g of toasted sunflower or flax seeds during the first fold.
Whole wheat blend
Replace 200g of bread flour with high-quality stone-ground whole wheat for a denser, earthier crumb.
When it doesn't go to plan.
Use a glass jar for your starter to easily monitor its growth through the side.
If the dough feels slack and sticky during shaping, it needs more folding or a longer fermentation.
Always wait at least two hours after baking before slicing; the interior continues to cook as it cools.
The ones that keep coming up.
How do I know when the bulk fermentation is finished?
The dough should look airy, feel light to the touch, and jiggle slightly when you shake the bowl.
My crust is pale. What happened?
You likely removed the lid too early or the oven temperature dropped. Keep the lid on for at least 20 minutes to ensure full oven spring.
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