Description
This classic sourdough bread recipe guides you through making a crusty, flavorful loaf using a natural sourdough starter and traditional folding and proofing techniques. With an overnight levain fermentation and careful shaping, the bread develops an open crumb and a rich, tangy taste. Baked in a Dutch oven for a perfect crust, this recipe yields artisan-quality sourdough bread at home.
Ingredients
Scale
Levain
- 15 grams active sourdough starter (2 tablespoons)
- 75 grams unbleached bread flour (¼ cup + 3 tablespoons)
- 75 grams water (⅓ cup)
Dough
- 525 grams water (2¼ cups)
- 1 Tablespoon sea salt
- 725 grams unbleached bread flour (5¾ cups)
Instructions
- Prepare the levain: Combine the sourdough starter, bread flour, and water in a bowl. Stir well until fully mixed into a thick batter. Cover lightly and let rest at room temperature overnight to ferment and develop flavor.
- Dissolve the salt: In a small bowl, dissolve the salt in 50 grams (4 tablespoons) of water, stirring occasionally to fully incorporate the salt.
- Mix dough: Add the remaining water to the levain and stir with a spatula until the levain dissolves into the water. Add the 725 grams of bread flour and stir to form a loose dough. Cover the bowl with a kitchen towel and let rest at room temperature for 45 minutes.
- Add salt water and mix: Incorporate the salt water into the dough by hand. The dough will remain very loose and wet at this stage.
- Perform folds: Starting at one side, fold the dough over onto itself, moving clockwise. Repeat this folding action four times. Let the dough rest for 30 minutes. Repeat the folding and resting process six more times to develop gluten structure.
- Bulk fermentation rest: Cover the dough with a kitchen towel and let it rest at room temperature for one hour to continue fermentation.
- Divide dough: Turn the dough out onto a lightly floured surface. Using a bench scraper, gently cut the dough in half without deflating it too much.
- Pre-shape dough balls: Shape each dough half into a ball using your hands and the bench scraper. Cover loosely with a kitchen towel and let rest for 30 minutes.
- Prepare proofing bowls: Line two medium mixing bowls with clean kitchen towels dusted heavily with flour, ensuring the entire surface is coated to prevent sticking.
- Final shape: Dust the tops of the dough balls with flour and flip them over so the floured side is on the bottom and the unfloured side is up. Using the folding technique from step 5, fold the dough four times clockwise. On the last fold, flip the ball so the floured surface is facing up.
- Proof in refrigerator: Place the shaped dough balls into the towel-lined bowls, cover with plastic wrap, and refrigerate overnight for slow fermentation.
- Preheat oven and Dutch ovens: Place two Dutch ovens with lids into your oven and preheat to 500°F (260°C) to get them very hot.
- Transfer dough to Dutch ovens: Carefully remove the hot Dutch ovens from the oven and gently slide each dough ball inside, seam side down.
- Score dough: Using a lame or very sharp knife, score the top of each dough to allow controlled expansion during baking. Replace lids on the Dutch ovens.
- Bake covered: Bake the loaves covered at 500°F for 30 minutes to create steam and crust development.
- Reduce temperature and continue baking: Lower the oven temperature to 425°F (220°C) and bake covered for an additional 10 minutes.
- Finish baking uncovered: Remove the lids and bake for 25-30 minutes more until the crust is golden brown and crispy. Check the progress to avoid burning.
- Final bake extension: Continue to bake for 15-25 more minutes as needed until the bread achieves a deep golden color and crackly crust.
- Cool bread: Remove the loaves from the Dutch ovens and cool completely on wire racks before slicing to allow crumb set.
Notes
- Make sure your sourdough starter is active and bubbly before beginning the levain process.
- The dough is intentionally wet and sticky; avoid adding extra flour to maintain an open crumb.
- Folding the dough repeatedly strengthens gluten without heavy kneading.
- Using Dutch ovens traps steam, which helps form a crispy crust.
- Allow bread to cool completely before slicing to prevent gummy texture.
- Temperature adjustments may be needed based on your oven’s calibration.
- Keep dough covered during resting phases to prevent drying.
