Sourdough Bread Recipe
Craft a perfect sourdough loaf with a crisp crust and chewy, flavorful crumb.
There's something magical about the aroma of freshly baked sourdough bread wafting through the house. The crackle of its golden crust as it's sliced open reveals a chewy, tangy crumb that's simply irresistible. This sourdough bread is not just food — it's an experience, nurturing both the senses and the soul. My love for sourdough began on a cold morning when a friend shared her starter and introduced me to the art of fermentation. There's something almost ritualistic about feeding the starter, watching it bubble and grow, and then transforming it into a loaf of bread that feels alive in your hands. What makes this sourdough recipe truly shine is the overnight fermentation. Letting the dough rest and develop its flavors over time is the secret to achieving that perfect balance of tang and texture. This bread is perfect for lazy Sunday brunches or cozy family dinners. Whether you're serving it warm with butter, or using it to soak up a hearty stew, this sourdough will undoubtedly become a staple in your home.
Step-by-Step
- 01Step 1 / 8
In a large mixing bowl, combine the bread flour and water until no dry bits remain.
Cover and let it rest for 30 minutes to allow the flour to hydrate.
- 02Step 2 / 8
Add the sourdough starter and sea salt to the dough.
Mix well, folding and stretching the dough by hand for about 5 minutes until it becomes smooth and elastic.
- 03Step 3 / 8
Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-5 hours, performing a series of stretch and folds every 30 minutes during the first 2 hours.
- 04Step 4 / 8
Once the dough has doubled in size, transfer it onto a lightly floured surface.
Gently shape it into a round or oval loaf.
Place it in a proofing basket seam side up.
- 05Step 5 / 8
Cover and refrigerate the dough overnight, allowing it to develop flavor and strength.
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- 06Step 6 / 8
Preheat your oven to 475°F (245°C) with a Dutch oven inside.
Carefully transfer the dough into the hot pot, score the top, and cover with a lid.
- 07Step 7 / 8
Bake covered for 20 minutes, then remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
- 08Step 8 / 8
Remove the bread from the oven, and allow it to cool on a wire rack for at least an hour before slicing.
Chef Tips
- •Make sure your sourdough starter is active and bubbly before starting.
- •Use a kitchen scale for precise measurements, especially for the flour and water.
- •If the dough is too sticky, slightly dampen your hands for easier handling.
- •To enhance the crust, spritz the inside of the Dutch oven with water just before covering it.
- •Letting the bread cool completely prevents a gummy texture inside.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the dough the day before and bake it the next morning.
What can I substitute?+
You can use whole wheat flour for part of the bread flour for a nuttier flavor.
How do I store leftovers?+
Store leftovers in a paper bag at room temperature for up to 3 days, or freeze for longer storage.
