Crusty, tangy loaf with a wild yeast starter
Sourdough Bread
Prep Time
30 min
Cook Time
45 min
Total Time
23 hr 15 min
Servings
10
1 loaf
Difficulty
Advanced
Cost
Budget
$
Sourdough Bread
Crusty, tangy loaf with a wild yeast starter
★4.6(19)
A beautifully crusty sourdough with an open, airy crumb and complex tangy flavor. This method uses a mature starter and long fermentation for the best texture and taste.
30m
Prep Time
45m
Cook Time
1395m
Total Time
10
Servings
Hard
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sourdough bread is a labor of love that rewards patience with unmatched flavor and texture. The long fermentation develops complex acids that give sourdough its signature tang and incredible keeping quality.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 500g bread flour
- 350g water (lukewarm)
- 100g active sourdough starter
- 10g salt
- Rice flour for dusting
- Extra flour for shaping
Instructions
- 1
Mix flour, water, and starter until no dry flour remains. Rest 30 minutes (autolyse), then add salt and mix thoroughly.
- 2
Perform 4 sets of stretch-and-folds at 30-minute intervals during the first 2 hours of bulk fermentation.
- 3
Let dough bulk ferment at room temperature for 4-6 hours total until nearly doubled and jiggly.
- 4
Shape into a round, place seam-side up in a floured banneton, and cold-proof in the fridge for 12-18 hours.
- 5
Preheat a Dutch oven to 500°F. Score the dough, bake covered 20 minutes, then uncovered at 450°F for 25 minutes until deep golden.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Bread flour50/50 bread and whole wheat flour
More nutritious with a nuttier flavor
Dutch ovenBaking stone + steam tray
Add boiling water to a pan below the stone for steam
Tips & Storage
Pro Tips
Your starter should be bubbly and pass the float test before using.
A Dutch oven traps steam, which is essential for a crispy, blistered crust.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store cut-side down at room temperature for 3-4 days. Freeze sliced for up to 3 months.
Reheating
Refresh stale bread in a 350°F oven for 10 minutes with a spritz of water.
Nutrition Facts
Per serving (0mg) · 10 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates1g
Fat36g
Fiber240mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when bulk fermentation is done?
- The dough should be puffy, jiggly, and roughly 50-75% larger with visible bubbles.
- Why is my bread dense?
- Likely underfermented. Extend bulk fermentation time or use a warmer spot.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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