This classic sourdough bread features a crisp crust, soft airy crumb, and a rich tangy flavor. Made with simple ingredients and natural fermentation, it’s perfect for home bakers looking to create an authentic artisan loaf.
Recipe Info
- Yield: 1 loaf
- Prep Time: 30 minutes
- Rise Time: 12–16 hours
- Bake Time: 45–50 minutes
- Total Time: 13–17 hours
- Difficulty: Intermediate
Ingredients
- Active sourdough starter – 100g
- Warm water – 375g
- Bread flour – 450g
- Whole wheat flour – 50g
- Sea salt – 10g
Equipment
- Mixing bowl
- Digital scale
- Bench scraper
- Proofing basket or bowl
- Sharp knife or blade
- Dutch oven
Instructions
1. Prepare the Starter
Feed your sourdough starter 4–8 hours before use.
It should be bubbly, doubled in size, and active.
2. Mix Flour and Water (Autolyse)
In a bowl, mix bread flour, whole wheat flour, and water until no dry flour remains.
Cover and let it rest for 30–60 minutes.
3. Add Starter and Salt
Add the active starter and mix well.
Let the dough rest for 30 minutes.
Add salt and mix until fully incorporated.
4. Bulk Fermentation
Let the dough rise for 4–6 hours.
During the first 2–3 hours, perform stretch and folds every 30 minutes.
The dough should become airy and slightly jiggly.
5. Shape the Dough
Transfer the dough to a floured surface and shape it into a round loaf.
Let it rest for 20–30 minutes, then shape again tightly.
6. Cold Proof
Place the dough in a floured proofing basket.
Cover and refrigerate for 12–16 hours for better flavor and texture.
7. Bake
Preheat oven with a Dutch oven inside to 245°C (475°F).
Turn the dough onto parchment paper and score the top.
Bake covered for 25 minutes.
Remove the lid and bake for another 20–25 minutes at 230°C (450°F) until golden brown.
8. Cool
Let the bread cool completely for 3–4 hours before slicing.
Key Tips
- Always use an active, bubbly starter
- Measure ingredients by weight for accuracy
- Avoid over-proofing or under-proofing
- Preheat the oven properly for best crust
Storage
- Room temperature: up to 2 days
- Refrigerator: 4–5 days
- Freezer: up to 3 months
Serving Ideas
- Serve with butter or olive oil
- Use for sandwiches or toast
- Pair with soups and stews
