Sourdough Bread

A tangy, crispy artisan sourdough loaf with an open crumb and chewy crust. Made with simple ingredients and natural fermentation, this recipe delivers bakery-quality results with proper technique and patience.

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Course: Bread

Cuisine: French-Style Artisan

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 135kcal

Author: Eva Stoner

Ingredients

500g all-purpose flour
250ml lukewarm water
10g salt
80g active sourdough starter (100% hydration)
1/4 tsp honey (optional, for feeding starter)

Instructions

Feed your sourdough starter 4-6 hours before baking using equal parts flour and water by weight
In a large bowl, mix flour and water until combined
Add salt and dissolved starter to the mixture, stirring until fully incorporated. Knead for 10 minutes until smooth
Cover and let rest at room temperature (75-78°F/24-26°C) for 8-12 hours, performing stretch-and-folds every 30 minutes
Refrigerate overnight for cold fermentation (8-12 hours)
Turn dough onto a flour-dusted surface and shape into a round loaf. Let rest for 30 minutes
Shape into final loaf, place in floured proofing basket, and refrigerate for 8-12 hours
Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside
Invert dough onto parchment paper, score with a razor, and bake with Dutch oven lid on for 20 minutes
Remove lid and bake for 25-30 minutes until golden brown
Cool completely on a wire rack before slicing

Notes

Maintain starter at 100% hydration (equal flour and water by weight)
For open crumb, use room-temperature flour and cold water during folding
Oven spring will create dramatic rise during initial baking
Substitute all-purpose flour with bread flour for stronger gluten
Use kitchen towel for cold proofing if proofing basket unavailable

Nutrition