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A close-up of a freshly baked sourdough bread with a crispy crust.

Sourdough Bread

This recipe outlines the process of growing your own sourdough starter, feeding it, and using it to bake a delicious loaf of sourdough bread. It covers all the essential steps from activating the starter to baking the final product.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings: 1 loaf
Calories: 1200
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Starter
  • 100 g active sourdough starter
Dough
  • 500 g all-purpose flour
  • 350 g water
  • 10 g salt

Equipment

  • large bowl
  • banneton or bowl
  • Dutch oven
  • wire rack

Method
 

Feed Your Starter
  1. The night before baking, feed your sourdough starter and let it sit at room temperature for 8-12 hours until active and bubbly.
Mix the Dough
  1. In a large bowl, combine the active starter, flour, water, and salt. Mix until a shaggy dough forms, then cover and let it rest for 30 minutes.
First Fold
  1. Perform a series of stretch and folds every 30 minutes for the next 2 hours. Gently stretch the dough from one side, fold it over, and repeat with all four sides.
Bulk Fermentation
  1. After the folds, let the dough bulk ferment at room temperature for another 2-4 hours, or until it has doubled in size.
Shape and Proof
  1. Gently turn the dough out onto a lightly floured surface and shape it into a round or oval. Place the shaped dough into a floured banneton or bowl, cover, and refrigerate overnight (8-12 hours) for cold proofing.
Preheat Oven and Bake
  1. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Carefully transfer the cold dough into the hot Dutch oven, score the top with a sharp knife, and bake with the lid on for 20 minutes.
Final Bake
  1. Remove the lid and continue to bake for another 20-25 minutes, or until the crust is deeply golden brown. Let the bread cool completely on a wire rack before slicing and serving.

Notes

The cold proofing step helps develop complex flavors and makes the dough easier to handle. Adjust baking times as needed based on your oven and desired crust darkness.