Sourdough Bread Recipe

This classic sourdough bread features a crisp, golden crust with a soft, airy interior. Naturally fermented with an active sourdough starter, it’s ideal for sandwiches, toast, or artisan-style meals.

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Ingredients

• 400 g bread flour (or all-purpose flour), plus extra for dusting
• 55 g rye flour (or whole wheat or bread flour)
• 10 g fine sea salt
• 345 g filtered water, lukewarm (up to 85˚F)
• 100 g active sourdough starter
• Rice flour, optional for dusting the bread basket

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Instructions

1. Feed the Starter

Feed your sourdough starter 1–2 times depending on its activity. For a single loaf, mix 50 g starter with 50 g bread flour and 50 g lukewarm water. Cover loosely and let it rise at room temperature until doubled in size, about 4–6 hours.

2. Make the Dough

In a large mixing bowl, whisk together bread flour, rye flour, and salt. Add water and sourdough starter. Mix initially with a wooden spoon, then use your hands to pinch and combine the sticky dough thoroughly. Scrape down the sides, cover with a towel, and let it rest in a warm spot for 4 hours (bulk fermentation).

3. Bulk Fermentation & Stretch and Fold

Every hour during the 4-hour fermentation, perform a round of “stretch and fold”:

• Wet your hands to prevent sticking.
• Lift one side of the dough gently, stretch upward, and fold it over itself.
• Rotate the bowl 90° and repeat 3 more times.
  After 4 hours, do a final stretch and fold to tighten the dough.

4. Shape the Loaf

Turn the dough onto a lightly floured surface. If making two loaves, divide the dough. Gently stretch and shape the dough to match your banneton or baking pot.

5. Bench Rest

Place the shaped dough seam-side down and cover with a towel. Rest for 20 minutes.

6. Tighten the Dough

If the dough loses shape, gently re-shape it by cupping the sides and tucking them underneath, then pull the dough in a circular motion to tighten.

7. Cold Fermentation

Transfer the dough seam-side up into a floured banneton. Cover with a tea towel and refrigerate for 8–48 hours.

8. Preheat the Oven

Place your Dutch oven or combo cooker in the oven at least 30 minutes before baking. Preheat to 500˚F (use a pizza stone if preferred).

9. Score the Bread

Transfer dough to parchment-lined Dutch oven or combo cooker. Use a bread lame to score the loaf at a 45° angle, about ⅓–½ inch deep in a crescent shape.

10. Bake

Cover and bake at 450˚F for 20 minutes. Remove the lid and bake for an additional 20–25 minutes uncovered until the crust reaches your desired golden color.

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Why You’ll Love This Recipe

• Crisp, artisan-style crust with a tender, chewy crumb.
• Naturally fermented for complex, rich flavor.
• Ideal for sandwiches, toast, and family meals.
• Can be made in a Dutch oven, combo cooker, or on a baking stone.

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Tips

• Use filtered or dechlorinated water to maintain starter health.
• Wet your hands during “stretch and fold” to prevent sticking.
• Dust the banneton with rice flour to prevent sticking.
• Bake in a preheated Dutch oven for maximum oven spring and crust development.

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Variations and Substitutions

• Flour Swap: Replace rye with whole wheat or spelt flour.
• Seeds & Grains: Add sesame, sunflower, or flax seeds for texture.
• Flavor Boost: Mix in 1–2 tsp herbs or garlic powder into the dough.
• Shape Options: Form as boules, batards, or sandwich loaves.

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FAQs

Can I use all-purpose flour instead of bread flour?
Yes, though the texture may be slightly less chewy.

How long can I refrigerate the dough?
8–48 hours; longer fermentation enhances flavor.

How do I know the bread is done?
The crust should be deep golden, and an internal temperature of 205–210˚F ensures it’s fully baked.

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Serving and Suggestions

• Slice for avocado toast or hearty sandwiches.
• Serve warm with butter, olive oil, or cheese.
• Pair with soups, stews, or charcuterie boards.
• Store leftover bread in a paper bag at room temperature for 2–3 days or freeze for longer storage.