Watch as the bread dough gradually expands, a beautiful display of the baking process. This bread dough is the base for countless recipes. From how to make bread at home to pizza dough, the possibilities are endless!
🍞 Classic Artisan Sourdough Bread Recipe
Yields: 1 large round loaf
Time Required: ~24 hours total (most of it resting)
🧂 Ingredients
500g bread flour (or all-purpose)
350g water (70% hydration)
100g active sourdough starter (fed and bubbly)
10g sea salt
🛠️ Equipment
Large mixing bowl
Dutch oven (or cast iron with lid)
Kitchen scale
Bench scraper (optional)
Proofing basket (or bowl with towel)
Lame or sharp knife
🔁 Step-by-Step Instructions
1. Mix (Autolyse) – Morning
In a bowl, mix 500g flour + 350g water until just combined.
Cover and let rest for 30–45 minutes.
2. Add Starter & Salt
Add 100g active starter and 10g salt.
Mix thoroughly by hand (or use the “pinch and fold” method).
3. Bulk Fermentation (4–6 hours)
Cover and rest dough at room temperature.
Perform 3–4 stretch and folds over the first 2 hours (every 30 minutes).
Let dough rise until it has visibly expanded (~50%) and feels airy.
4. Shape
Lightly flour your surface.
Shape the dough into a round (boule) or oval (batard).
Place into a floured banneton or lined bowl seam-side up.
5. Cold Proof (Overnight)
Cover and place in the fridge for 8–16 hours.
6. Preheat Oven
Place Dutch oven inside and preheat to 500°F / 260°C for at least 30–45 min.
7. Score & Bake
Remove dough from fridge and invert onto parchment paper.
Score the top with a lame or sharp knife.
Bake covered at 475°F / 245°C for 20 min.
Remove lid and bake uncovered for 20–25 min more.
8. Cool
Let bread cool for at least 1 hour before slicing (this sets the crumb!).
🧠 Tips for Success
Your starter should float in water when ready to use.
Colder kitchens may require longer fermentation.
For more tang, increase cold proof time.
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