Description

This classic sourdough bread recipe guides you through the process of making a flavorful, crusty loaf with a light and airy crumb. Using a bubbly active starter and a series of stretches and folds, followed by a long fermentation period, this bread delivers satisfying texture and tang. Baking in a Dutch oven creates a perfect crust while retaining moisture for a soft interior. Ideal for bread lovers seeking a hands-on, traditional baking experience.

Ingredients

Scale

Starter and Dough

50 to 100 grams ripe bubbly active sourdough starter (¼ to ½ cup; 100 grams recommended)
350 to 375 grams warm water (375 grams recommended; less if humid)
500 grams bread flour (about 4 cups plus 2 tbsp; organic King Arthur Bread Flour preferred)
10 to 12 grams fine sea salt (pink Himalayan sea salt recommended)

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Instructions

Feed Your Starter: The day you plan to make your dough, feed your sourdough starter. If refrigerated, take it out the night before and feed it. Feed it again a few hours before making dough. It is ready when doubled in size and starting to fall back.
Make The Dough: In a large mixing bowl, combine the active starter with warm water and salt, stirring with a spoon. Add bread flour and mix until a wet, sticky dough forms and ingredients are well combined. Cover with a damp towel and rest for 30 minutes at room temperature.
Stretches and Folds: With wet hands, gently pull and fold the dough’s edges towards the center around the bowl, rotating as you go, 4 to 5 times until it forms a ball. Rest covered for 30 minutes. Repeat this folding process every 30 minutes for 3 more times (total 4 folds over 2 hours). If short on time, doing 2 folds is acceptable.
Bulk Fermentation: Cover dough with a damp towel and a lid or plate to prevent drying. Let rise 6 to 7 hours at room temperature or 8 to 9 hours if colder. Dough is ready when increased 50–70% in volume, jiggles when shaken, and has bubbles visible.
Pre-shape: Turn dough onto a lightly floured surface. Shape gently into a round by folding edges into the center and rotating fully. Use a bench scraper if available to create dough tension by tucking edges underneath.
Bench Rest: Flip dough so smooth side is up and let rest 30 minutes. Pull edges gently towards you to tighten dough surface, rotating to form a tight, smooth ball.
Shaping: Prepare a proofing basket by heavily dusting with flour or line a medium bowl with a floured clean towel. Alternatively, spray bowl with cooking spray then flour well. Fold dough edges around in a circle until tight, place smooth side up into basket or bowl, and cover with plastic wrap or shower cap.
Cold Fermentation: Refrigerate dough overnight or up to 24 hours for best flavor and crumb. If baking same day, let rest 1 to 2 hours at room temperature until puffy.
Preheat Oven: Preheat oven to 450°F (232°C). Cut parchment paper to fit your Dutch oven.
Turn Out Dough: Gently invert dough from basket onto parchment paper placed on a plate, then flip the plate over basket to transfer dough smoothly.
Score Dough: Using a sharp blade or serrated knife, score the top of dough, commonly a simple ‘X’, to allow expansion in the oven.
Bake: Carefully transfer dough with parchment paper into Dutch oven, cover with lid. Bake at 450°F for 30 minutes. Remove lid, reduce temperature to 400°F (204°C), and bake uncovered for an additional 20 to 30 minutes until golden brown, hollow sound when tapped, or internal temperature 205–210°F.
Cool: Remove bread from Dutch oven and transfer to wire rack. Let cool completely for at least 1 hour before slicing and serving to ensure proper crumb texture.

Notes

Feeding and maintaining an active starter is essential for proper fermentation and rise.
The series of stretches and folds develops gluten strength without kneading.
Cold fermentation enhances flavor depth and crumb structure but can be substituted with a room temperature proof if necessary.
Use a Dutch oven or heavy, lidded oven-safe pot for best crust development.
Letting the bread cool completely prior to slicing prevents gummy texture inside.
Adjust water slightly depending on humidity to maintain the right dough consistency.