Here’s a classic artisan sourdough bread recipe with a crispy crust and chewy, airy crumb — perfect for home baking.
🥖 Ingredients (1 large loaf)
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100g active sourdough starter (fed & bubbly)
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350g warm water (about 75°F / 24°C)
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500g bread flour (or strong white flour)
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10g salt
🕒 Timeline Overview
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Mix & rest: 1 hour
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Bulk fermentation: 3–5 hours
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Shape & proof: 2–12 hours (depending on room temp or fridge)
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Bake: 40–45 minutes
👩🍳 Step-by-Step Instructions
1️⃣ Mix the Dough
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In a large bowl, mix starter and water until milky.
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Add flour and mix until no dry flour remains.
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Cover and let rest for 30–45 minutes (autolyse).
2️⃣ Add Salt
Sprinkle salt over dough and mix thoroughly (by hand works best).
Cover and rest 30 minutes.
3️⃣ Stretch & Folds (Build Structure)
Over the next 2 hours:
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Perform 3–4 sets of stretch and folds every 30 minutes.
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After final fold, let dough rest until it rises about 50% and looks airy.
4️⃣ Shape
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Turn dough onto lightly floured surface.
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Shape into a tight round (boule) or oval (batard).
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Place seam-side up in a floured proofing basket or bowl lined with towel.
5️⃣ Final Proof
Choose one:
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Room temp: 2–4 hours (until puffy)
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Cold proof: 8–12 hours in fridge (better flavor & easier scoring)
6️⃣ Bake
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Preheat oven to 475°F (245°C) with Dutch oven inside (30–45 min).
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Transfer dough onto parchment.
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Score the top with a sharp blade.
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Bake covered for 20 minutes.
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Remove lid and bake 20–25 more minutes until deep golden brown.
Internal temp should reach about 205–210°F (96–99°C).
⏳ Cool Completely
Let cool at least 1 hour before slicing (important for crumb structure).
🔥 Pro Tips
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If your kitchen is cold, fermentation will take longer.
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For more sour flavor → longer cold proof.
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For crisp crust → leave loaf in turned-off oven (door cracked) for 10 minutes after baking.
If you’d like, I can also give you:
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A beginner-friendly version
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Whole wheat sourdough variation
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Same-day sourdough method
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Sourdough sandwich loaf recipe
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Troubleshooting guide