Sourdough Bread Basics
A loaf is defined by patience. You are not just mixing ingredients; you are managing a living culture that dictates the timeline of your bake.
Check your starter's activity
Your starter must be bubbly and double in size within 4-6 hours of feeding before you use it. If it is flat, the bread will not rise.
- Digital scale
- Large glass bowl
- Dutch oven
- Proofing basket or floured kitchen towel
- Razor blade or sharp knife
What goes in.
- 100gActive sourdough starter
- 350gWarm water
- 500gBread flour
- 10gFine sea salt
Building strength without degassing
Instead of traditional kneading, lift the dough from the center and let the ends tuck underneath themselves. This organizes the gluten strands gently while maintaining the gas bubbles you need for an open crumb.
The method.
Mix the leaven
Whisk the starter and water until milky. Add flour and salt, mixing until a shaggy, dry mass forms.
Bulk fermentation
Cover the bowl. Every 30 minutes for the first two hours, perform a set of coil folds. Let the dough rest undisturbed for another 4 hours until it looks puffy and has grown by about 50%.
Shape
Turn the dough onto a light flour surface. Fold the edges into the center to create a round, tight ball. Flip it over so the seam is down and pull it toward you on the counter to tension the surface skin.
Proof
Place in a floured basket, cover, and move to the refrigerator for 12 hours. This cold rest makes the dough easier to score.
Bake
Preheat your Dutch oven at 450°F (230°C) for an hour. Score the top of the dough with a razor, drop it into the pot, and cover. Bake covered for 20 minutes, then uncovered for 25 minutes until the crust is a dark, burnt-sienna brown.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower or flax seeds during the initial mixing stage.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat for a deeper, earthier profile.
When it doesn't go to plan.
Use a glass jar for your starter so you can easily see the bubbles and growth lines on the sides.
If the dough sticks to your hands, wet them with water before handling.
Let the loaf cool completely on a wire rack for at least two hours; cutting too soon results in a gummy interior.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a teaspoon of starter into a glass of water. If it floats, it has enough trapped gas to lift a loaf of bread.
Why is my crust pale?
You likely removed the lid too early or did not bake it long enough. Aim for a deep mahogany color.
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