Classic Crusty Sourdough Bread (Print)

Craft crusty artisan sourdough with wild yeast, chewy crumb, and tangy flavor through natural fermentation.

# What You Need:

→ Starter

01 - 3.5 ounces active sourdough starter (fed and bubbly)

→ Dough

02 - 13.25 ounces bread flour (plus extra for dusting)
03 - 0.9 ounce whole wheat flour
04 - 9.75 ounces water (room temperature)
05 - 0.35 ounce sea salt

# How To Make It:

01 - Combine bread flour, whole wheat flour, and water in a large bowl. Mix until just incorporated. Cover the bowl and let rest for 1 hour to allow gluten development.
02 - Add the active sourdough starter and sea salt to the autolysed dough. Mix thoroughly by hand or using a spatula until fully integrated and no dry flour remains.
03 - Cover the dough and let ferment at room temperature for 4-5 hours. Perform stretch and folds every 30-45 minutes by grabbing one edge of the dough and pulling it upward, then folding it over the center. Repeat this process 4 times total to build dough strength.
04 - Turn the dough onto a lightly floured work surface. Gently shape it into a round boule, using your bench scraper to help if needed. Cover and let rest for 20 minutes to relax the gluten.
05 - Shape the dough into a tight round loaf, creating surface tension. Place the loaf seam-side up in a well-floured proofing basket or lined bowl.
06 - Cover the basket and let rise at room temperature for 2-3 hours until increased by about 75%. For enhanced sour flavor, refrigerate overnight for a cold proof.
07 - Position a Dutch oven or heavy oven-safe pot with its lid on the center rack. Preheat oven to 480°F for at least 30 minutes to ensure thorough heating.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade or lame in your desired pattern. Transfer to the preheated pot, cover with lid, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and continue baking for 25 minutes until deep golden brown.
09 - Remove the bread from the Dutch oven. Transfer to a wire rack and let cool completely for at least 1-2 hours before slicing to allow the crumb structure to set properly.

# Expert Tips:

01 -
  • The satisfaction of creating something incredible from just flour and water never gets old
  • Your kitchen will smell like a professional bakery, and people will ask what youre making
  • Once you master the basics, you can experiment forever with flours, timing, and techniques
02 -
  • Sourdough is forgiving but patient. If your dough seems sluggish, give it more time, not more warmth
  • A thermometer is your friend. The bread is done when internal temperature reaches 98 degrees Celsius
  • That crackling sound you hear while cooling is the song of a properly baked loaf
03 -
  • Weigh your ingredients. Sourdough rewards precision and baking by volume is too inconsistent
  • Keep a baking journal. Note temperatures, timing, and what worked or did not

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