Description

This classic sourdough bread recipe yields a crusty golden loaf with a soft, chewy center and a distinctive tangy flavor. Made from a simple mixture of flour, water, salt, and an active sourdough starter, this no-knead bread is baked in a Dutch oven for perfect steam and crust. The recipe includes an easy overnight cold fermentation method that enhances flavor and texture, making artisanal sourdough achievable at home with minimal equipment and fuss.

Ingredients

Scale

Sourdough Bread Ingredients

4 cups (500g) bread flour or all-purpose flour
1 ⅔ cups (375g) warm water
1 cup (200g) active sourdough starter
2 teaspoons (10g) salt

Sourdough Starter Ingredients

All-purpose or whole wheat flour (amount varies per feed)
Filtered or bottled water (chlorine-free)

Instructions

Mix the dough: In a large mixing bowl, combine 4 cups of flour and 1 ⅔ cups of warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes to hydrate the flour thoroughly (autolyse).
Add starter and salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt. Mix well until everything is fully combined into a cohesive dough.
Perform stretch and folds: Cover the bowl with a clean towel or plastic wrap. Every 30 minutes for 2 hours, perform one set of stretch and folds by grabbing the dough, stretching it upward, folding it over itself, then turning the bowl a quarter turn and repeating this three more times.
Bulk rise: After the final fold, cover the bowl and let the dough rise at room temperature for 6 to 8 hours until it doubles in size and becomes puffy with bubbles.
Shape the dough: Gently transfer the dough to a lightly floured surface. Fold and tuck the edges underneath to shape it into a round or oval loaf. Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl.
Final proof: Cover and refrigerate the dough overnight for 8 to 12 hours to cold ferment, which improves flavor and texture.
Preheat the oven: The next day, place a Dutch oven with its lid inside the oven. Preheat the oven to 450°F (232°C) with the Dutch oven heating inside.
Score and bake: Remove the dough from the fridge and gently turn it out onto parchment paper. Score the top with a sharp knife or razor blade. Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
Finish baking: Remove the lid and bake uncovered for an additional 25 minutes until the crust is deeply golden and crisp.
Cool and serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly.

Notes

Use bread flour for a chewier texture or all-purpose flour as a substitute.
Ensure your sourdough starter is bubbly, active, and passes the float test before baking.
Maintain your starter by feeding daily at room temperature if baking often, or weekly in the fridge if baking less frequently.
Stretch and fold the dough gently to develop gluten without heavy kneading.
If your bread crust is too hard, add a pan of water to the oven to create steam or wrap the bread in a towel while cooling.
Common issues include flat loaves from weak starters or cold temperatures, overly sour bread from over-fermentation, or hard crust needing proper steam during baking.
Variations include adding mix-ins like cheddar and jalapeños, nuts and dried fruits, or herbs and olives after the first rest.
Do not overload your dough with mix-ins; keep additions to about 1 cup total.
Proper cooling time is essential before slicing to avoid gummy crumb.

Prep Time: 45 minutes (including mixing and stretch-and-fold intervals)
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Western / Artisan

Keywords: sourdough bread, homemade bread, no-knead bread, artisan bread, Dutch oven bread, overnight fermentation, crusty bread, chewy bread