Classic Sourdough Loaf

Name: Classic Sourdough Loaf
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 1 servings
Ingredients: 500 g bread flour; 350 g water, room temperature; 100 g sourdough starter, active and bubbly; 10 g salt; 1 tbsp rice flour, for dusting banneton

The holy grail of home baking. A crackly, blistered crust gives way to an open, tangy crumb. This is a multi-day project that requires patience, a kitchen scale, and a healthy sourdough starter. Once you master it, store-bought bread will never be the same.

45mCook

1hPrep

HardDifficulty

723Forks

1.2kCooked

bakingbreadsourdoughadvanced

Ingredients

500 gbread flour
350 gwater (room temperature)
100 gsourdough starter (active and bubbly)
10 gsalt
1 tbsprice flour (for dusting banneton)

Instructions

Step 0 of 8 completed

Mix flour and water, let rest (autolyse) for 45 minutes to 1 hour.

Add the active starter and salt. Mix thoroughly using the pinch-and-fold method until well incorporated.

Perform 4-6 sets of stretch and folds at 30-minute intervals during bulk fermentation (3-5 hours total at room temp).

Pre-shape into a round, rest 20 minutes, then do a final tight shaping. Place seam-side up in a floured banneton.

Cover and cold-retard in the fridge for 12-16 hours.

Preheat a Dutch oven in a 500F oven for 45 minutes. Score the dough and carefully transfer to the hot pot.

Bake covered at 500F for 20 minutes, then uncovered at 450F for 20-25 minutes until deeply golden.

Cool on a wire rack for at least 1 hour before slicing. This is the hardest step.