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Sourdough Bread

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This Sourdough Bread recipe yields a rustic, chewy loaf with a golden crust and tangy flavor, thanks to slow natural fermentation. Made with just a few simple ingredients—flour, water, salt, and an active starter—this artisan-style bread delivers that perfect crackly crust and airy crumb every time. Whether you’re a seasoned baker or new to sourdough, this recipe guides you to homemade bakery-quality bread.

Ingredients

  • 1/4 cup active sourdough starter
  • 3 1/2 cups bread flour
  • 1 1/2 cups filtered water
  • 2 tsp salt
  • Rice flour or cornmeal (for dusting)

Instructions

  1. Feed your sourdough starter the night before so it’s bubbly and active by morning.
  2. In a large bowl, mix flour and water until fully hydrated. Let rest (autolyse) for 30–45 minutes.
  3. Add salt and starter, mixing by hand until incorporated.
  4. Perform 3–4 rounds of stretch-and-folds every 30 minutes over 2 hours.
  5. Cover and bulk ferment at room temperature for 4–6 hours, until doubled.
  6. Shape into a round or oval loaf and place in a floured proofing basket.
  7. Cover and refrigerate overnight for cold proofing (8–12 hours).
  8. Preheat oven to 475°F (245°C) with Dutch oven inside.
  9. Turn dough onto parchment, score, and transfer to Dutch oven.
  10. Bake covered for 20 minutes, then uncovered for 20–25 minutes more.
  11. Let cool completely on a wire rack before slicing.

Notes

  • Add-ins like seeds, olives, or herbs can be folded in during shaping.
  • For whole grain variation, replace up to 30% of bread flour with whole wheat.
  • A Dutch oven is ideal for creating steam and crust, but alternatives like a baking stone and water pan can work.
  • Always let the loaf cool before slicing to set the crumb.

Nutrition

Find it online: https://cookedbymaya.com/sourdough-bread/