Baking Sourdough Bread
A loaf with a shattered-glass crust and an open, airy crumb doesn't happen by accident. It is the result of patience and learning to read the dough as it transforms from a shaggy mass into a living, stretchy structure.
Temperature dictates the pace.
Your starter must be active and bubbly before you begin, and your kitchen temperature will shift your timeline by hours. If your kitchen is cold, fermentation will take significantly longer.
- Digital kitchen scale
- Large glass mixing bowl
- Bench scraper
- Proofing baskets (bannetons)
- Dutch oven
What goes in.
- 100gactive sourdough starter
- 700glukewarm water
- 1000gbread flour
- 20gfine sea salt
The Strength-Building Fold
Instead of kneading, you perform 'stretch and folds' every 30 minutes for the first two hours. Pull the edge of the dough up high until you feel resistance, then fold it over itself to create tension.
The method.
Mix the autolyse
Whisk the starter and water until milky. Add the flour and mix by hand until no dry patches remain. Let rest for 30 minutes.
Incorporate salt
Add the salt and a splash of water. Squeeze the dough with your fingers until the salt is fully integrated and the dough feels uniform.
Fold
Perform four rounds of stretch-and-folds every 30 minutes. The dough should transition from a shaggy, tearing mess to a smooth, cohesive ball that holds its shape.
Bulk rise
Let the dough sit undisturbed at room temperature. It is ready to shape when it has grown by about 50% and you see a few bubbles on the surface.
Shape and cold proof
Turn the dough onto a floured surface. Fold into rounds, create surface tension, and place upside down into floured baskets. Cover and refrigerate for 12 to 18 hours.
Bake
Preheat your Dutch oven at 475°F (245°C). Score the top of the dough with a razor, place in the pot, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deeply bronzed.
Other turns to take.
Whole Wheat Sourdough
Substitute 20% of the bread flour with stone-ground whole wheat for an earthier flavor.
Seeded Loaf
Fold in 150g of toasted sunflower or flax seeds after the second round of folding.
When it doesn't go to plan.
Always weigh your ingredients in grams; volume measurements like cups are too inaccurate for bread.
If the dough sticks to your hands during mixing, wet your hands with water before touching it.
Let the bread cool completely on a rack for at least two hours before slicing to avoid a gummy interior.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size within 4-6 hours of being fed and have a consistency similar to thick mousse.
Can I bake in a regular oven without a Dutch oven?
Yes, but place a shallow pan of boiling water on the bottom rack of the oven to create the necessary steam for a proper crust.
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