Classic Crusty Sourdough Bread (Printable)
Bake authentic sourdough with wild yeast fermentation for a crusty, chewy loaf with tangy flavor.
# What You Need:
→ Starter
01 - 1/2 cup active sourdough starter (fed and bubbly)
→ Dough
02 - 3 cups bread flour (plus extra for dusting)
03 - 2 tablespoons whole wheat flour
04 - 1 1/4 cups water (room temperature)
05 - 2 teaspoons sea salt
# How To Make:
01 - In a large bowl, mix the bread flour, whole wheat flour, and water until just combined. Cover and rest for 1 hour.
02 - Add the sourdough starter and salt to the dough. Mix by hand or spatula until fully incorporated.
03 - Cover and let ferment at room temperature for 4–5 hours. Every 30–45 minutes, stretch and fold the dough in the bowl 4 times.
04 - Turn the dough onto a lightly floured surface. Shape it gently into a round, cover, and let rest for 20 minutes.
05 - Shape the dough into a tight round loaf. Place seam side up in a well-floured proofing basket or bowl.
06 - Cover and let rise at room temperature for 2–3 hours, or refrigerate overnight for a more pronounced sour taste.
07 - Place a Dutch oven or heavy pot with lid in the oven and preheat to 480°F for at least 30 minutes.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade. Transfer to the preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake another 25 minutes until deep golden brown.
09 - Remove bread from pot. Cool completely on a wire rack before slicing.
# Expert Tips:
01 -
- The crust gets impossibly crispy while the inside stays tender and chewy
- Wild yeast creates flavor you literally cannot buy in stores
02 -
- That glassy window in your starter means it's hungry so feed it before baking
- Cold proofing overnight creates incredible flavor and fits your schedule better
03 -
- Use an inverted baking sheet if you don't own a Dutch oven
- The jiggle test tells you when your dough is properly proofed