Classic Tangy Sourdough Bread (Printable)
Traditional wild yeast loaf with crisp crust and chewy crumb through slow fermentation.
# What You Need:
→ Dough
01 - 4 cups bread flour (500 g)
02 - 1 1/2 cups water, room temperature (350 g)
03 - 1/2 cup active sourdough starter, 100% hydration (100 g)
04 - 2 teaspoons fine sea salt (10 g)
→ Optional for dusting
05 - Rice flour or additional bread flour
# How-To:
01 - In a large bowl, mix the flour and water until just combined. Cover and let rest for 1 hour to develop gluten structure.
02 - Add the sourdough starter and salt to the autolyse mixture. Mix thoroughly until the dough becomes cohesive and fully integrated.
03 - Complete 4 sets of stretch and fold technique every 30 minutes over a 2-hour period, keeping the dough covered between each set to build strength.
04 - Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until approximately doubled in volume with visible bubble formation.
05 - Turn the dough onto a lightly floured surface and shape into a tight round or oval loaf, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket with the seam side up. Cover and refrigerate for 8-12 hours for slow cold fermentation.
07 - Preheat oven to 450°F with a Dutch oven inside for at least 30 minutes to ensure proper heat retention.
08 - Gently invert the dough onto parchment paper. Score the top with a sharp blade or knife in your desired pattern.
09 - Transfer the loaf with parchment into the preheated Dutch oven. Cover with the lid and bake for 20 minutes to create oven spring.
10 - Remove the lid and continue baking for 20 minutes until the crust achieves a deep golden brown color and sounds hollow when tapped.
11 - Transfer the bread to a wire rack and let cool for at least 1 hour before slicing to allow the crumb to set properly.
# Expert Tips:
01 -
- The tangy flavor develops slowly while you sleep, so your morning starts with the promise of something extraordinary.
- Nothing beats the satisfaction of turning flour, water, and salt into something that makes your whole kitchen feel warm and alive.
02 -
- That brown liquid on top of your starter is called hooch. Stir it back in or pour it off depending on how sour you want your bread.
- Underproofed dough will bake into a dense brick. Overproofed dough will spread flat. The sweet spot takes practice and patience.
03 -
- Use a kitchen scale. Sourdough baking is precise, and measuring by volume will lead to inconsistent results.
- The tap test. When you think your dough is done bulk fermenting, gently press it with a wet finger. If it springs back slowly, it is ready.