Sourdough Bread

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Here’s a classic sourdough bread recipe—simple, rustic, and full of that tangy flavor you expect from real sourdough.

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Classic Sourdough Bread Recipe

Ingredients

Levain (Starter Feed)

• 1 tablespoon active sourdough starter
• 60g (¼ cup) warm water
• 60g (½ cup) bread flour

Dough

• 500g (4 cups) bread flour
• 350g (1½ cups) water (filtered, room temp)
• 10g (1¾ tsp) fine sea salt
• All of the levain (once active)

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Instructions

1. Make the Levain (Night Before Baking)

In a small bowl, mix the starter, warm water, and flour. Cover loosely and leave at room temperature overnight (8–12 hours) until bubbly and doubled.

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2. Mix Dough (Morning)

• In a large bowl, mix the flour and water until fully combined (it’ll be shaggy).
• Cover and let rest (autolyse) for 1 hour.
• Add the levain and mix well.
• Add the salt and mix again. Dough will be sticky—that’s normal.

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3. Bulk Fermentation & Folds (4–5 hours)

• Leave dough at room temp, covered with a damp towel.
• Every 30 minutes for the first 2 hours, do a stretch and fold: Grab one side, stretch it up, and fold over. Rotate bowl and repeat 4 times.
• After 3–4 folds, let the dough rise untouched until it has grown ~50%.

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4. Shape & Rest

• Lightly flour your surface. Turn dough out and shape into a tight round.
• Let rest uncovered for 20 minutes.
• Then do a final shape and place into a lightly floured banneton or bowl, seam-side up.

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5. Final Proof (1–2 hours at room temp or overnight in fridge)

• Cover and let rise until puffy but not over-proofed.
• OR refrigerate overnight for a stronger flavor and better crust.

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6. Preheat Oven & Bake

• Place Dutch oven inside your oven and preheat to 475°F (245°C) for 30–45 minutes.

• Take dough from fridge (if cold-proofed), score the top with a razor or sharp knife.

• Place into hot Dutch oven, cover, and bake:

  • 20 min covered
  • 25–30 min uncovered until golden and crackling.

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7. Cool Completely

Let the bread cool for at least 1 hour before slicing—this helps set the crumb.

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Tips

• Use filtered or dechlorinated water—chlorine can kill your starter.
• A wet dough is normal in sourdough. Don’t over-flour.
• Use rice flour in your proofing basket to prevent sticking.

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