Sourdough Bread

Sourdough Bread

Naturally leavened with active starter, this loaf bakes up with a crackling crust and open, tangy crumb.

Total 17 hr Makes 14 slices Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This rustic loaf relies on a bubbly sourdough starter instead of commercial yeast, giving the bread its characteristic tang and chewy, irregular crumb. A long, slow fermentation builds flavor while a hot Dutch oven creates the steam needed for a crisp, blistered crust. Slice it thick for toast, sandwiches, or simply with butter.

Ingredients

Method

  1. In a large bowl, whisk the sourdough starter with the warm water until dissolved.

  2. Add the bread flour, salt, and olive oil. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms.

  3. Cover the bowl and let the dough rest for 30 minutes to hydrate the flour.

  4. Perform a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 8 to 10 times.

  5. Cover the dough and let it bulk ferment at room temperature, performing 3 more sets of stretch-and-folds at 30-minute intervals over the first 2 hours.

  6. Continue the bulk fermentation undisturbed until the dough has roughly doubled and looks puffy with visible bubbles, 4 to 6 hours depending on temperature.

  7. Turn the dough out onto a lightly floured surface. Shape it into a round boule by pulling the edges under and rotating to build surface tension.

  8. Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with a floured towel.

  9. Cover and refrigerate to cold-proof, which slows fermentation and develops deeper flavor.

  10. Place a Dutch oven with its lid inside your oven and preheat to 450°F for at least 30 minutes.

  11. Turn the cold dough out onto a piece of parchment paper dusted with cornmeal. Score the top with a sharp blade in a cross or single deep slash pattern.

  12. Carefully lift the dough by the parchment into the hot Dutch oven. Cover with the lid.

  13. Bake covered at 450°F for 20 minutes to trap steam and set the crust.

  14. Remove the lid and continue baking until the crust is deep golden brown, 20 to 25 more minutes.

  15. Transfer the loaf to a wire rack and cool completely, at least 1 hour, before slicing.

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Sourdough Bread

This rustic loaf relies on a bubbly sourdough starter instead of commercial yeast, giving the bread its characteristic tang and chewy, irregular crumb. A long, slow fermentation builds flavor while a hot Dutch oven creates the steam needed for a crisp, blistered crust. Slice it thick for toast, sandwiches, or simply with butter.

17 hr 14 slices 165 cal

Ingredients

  • 1 cup active sourdough starter, fed and bubbly
  • 1 1/2 cups warm water
  • 4 cups bread flour
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal, for dusting

Method

  1. 1

    In a large bowl, whisk the sourdough starter with the warm water until dissolved.

  2. 2

    Add the bread flour, salt, and olive oil. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms.

  3. 3

    Cover the bowl and let the dough rest for 30 minutes to hydrate the flour.

  4. 4

    Perform a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 8 to 10 times.

  5. 5

    Cover the dough and let it bulk ferment at room temperature, performing 3 more sets of stretch-and-folds at 30-minute intervals over the first 2 hours.

  6. 6

    Continue the bulk fermentation undisturbed until the dough has roughly doubled and looks puffy with visible bubbles, 4 to 6 hours depending on temperature.

  7. 7

    Turn the dough out onto a lightly floured surface. Shape it into a round boule by pulling the edges under and rotating to build surface tension.

  8. 8

    Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with a floured towel.

  9. 9

    Cover and refrigerate to cold-proof, which slows fermentation and develops deeper flavor.

  10. 10

    Place a Dutch oven with its lid inside your oven and preheat to 450°F for at least 30 minutes.

  11. 11

    Turn the cold dough out onto a piece of parchment paper dusted with cornmeal. Score the top with a sharp blade in a cross or single deep slash pattern.

  12. 12

    Carefully lift the dough by the parchment into the hot Dutch oven. Cover with the lid.

  13. 13

    Bake covered at 450°F for 20 minutes to trap steam and set the crust.

  14. 14

    Remove the lid and continue baking until the crust is deep golden brown, 20 to 25 more minutes.

  15. 15

    Transfer the loaf to a wire rack and cool completely, at least 1 hour, before slicing.