Baking Crusty Sourdough Bread
A good loaf depends on the strength of your starter and the ambient heat of your kitchen. If you respect the time it takes for the wild yeast to act, you will consistently pull a deep, mahogany-colored crust from your oven.
Know your starter's rhythm.
Only begin when your starter has doubled in volume within 4 to 6 hours of feeding. Using a sluggish starter will result in a flat, dense loaf.
- Dutch oven with heavy lid
- Digital kitchen scale
- Proofing basket or bowl with a tea towel
- Razor blade or sharp lame
- Bench scraper
What goes in.
- 100gActive sourdough starter
- 350gWarm water (80°F)
- 500gBread flour
- 10gFine sea salt
Creating Surface Tension
When shaping, pull the dough toward you against the counter to tighten the outer skin. A taut surface skin is the only way to achieve a significant rise and a clean score.
The method.
Mix the dough
Whisk the starter and water until milky. Add flour and salt, mixing until no dry flour remains. Cover and let rest for 30 minutes.
Strengthen
Perform four sets of 'stretch and folds' every 30 minutes. Pull the edge of the dough up high and fold it into the center, rotating the bowl each time.
Bulk ferment
Let the dough sit at room temperature until it has increased in volume by about 50 percent and shows a few bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold it into a round, flip it over, and drag it against the counter until the surface is smooth and tight. Place seam-side up in a floured basket.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 16 hours. This develops flavor and makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven to 500°F. Flip the cold dough onto parchment paper, score it quickly with a razor, and drop it into the pot. Cover and bake for 20 minutes, then remove the lid and lower heat to 450°F for another 20-25 minutes until the crust is dark brown.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the final fold to add texture and earthiness.
Whole Wheat Blend
Replace 100g of bread flour with high-quality stone-ground whole wheat for a nuttier flavor profile.
When it doesn't go to plan.
Use a digital scale; sourdough proportions are unforgiving with volume measurements.
The loaf is finished when the bottom sounds hollow and the crust has darkened to the color of toasted walnuts.
Wait at least two hours before slicing; the interior continues to steam and set even after it leaves the oven.
The ones that keep coming up.
Why did my bread flatten in the oven?
Usually, this means the dough was over-proofed during the bulk fermentation stage, or it lacked sufficient tension during shaping.
How do I know if my starter is ready?
It should look airy, smell slightly sweet and acidic, and float briefly if you drop a teaspoon of it into a glass of water.
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