How to Make the Perfect Classic Sourdough Bread
American · Hard · 75 min · 12 servings
A rustic sourdough loaf with a crispy crust and chewy open crumb. This recipe uses a wild yeast starter for deep tangy flavor.
Why this recipe works
This Classic Sourdough Bread recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 450 g bread flour
- 325 ml warm water
- 100 g active sourdough starter
- 9 g fine sea salt
- 1 tbsp rice flour
- 1 tbsp all purpose flour
- 50 g whole wheat flour
- 1 tsp honey
Step by step instructions
Step 1: Mix the Dough
Combine bread flour, whole wheat flour, warm water, active sourdough starter, and honey in a large bowl. Mix until no dry flour remains. Cover and rest for 30 minutes to allow autolyse.
Step 2: Add Salt and Stretch
Sprinkle salt over the dough and incorporate it by pinching and folding. Perform 4 sets of stretch and fold every 30 minutes over 2 hours. The dough should become smooth and elastic.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to bulk ferment at room temperature for 4 to 6 hours until it has grown by 50 percent. Do not rush this step as it builds flavor.
Step 4: Shape and Proof
Turn dough onto a lightly floured surface and shape into a tight round boule. Place seam side up into a floured banneton. Cover and refrigerate overnight for 8 to 12 hours.
Step 5: Bake in Dutch Oven
Preheat oven and Dutch oven to 250 degrees Celsius for 1 hour. Score the cold dough and place into the hot Dutch oven. Bake covered for 20 minutes then uncovered for 25 minutes until deep brown.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- bread flour → all purpose flour for a slightly denser loaf
- sourdough starter → instant yeast at 7g for a faster non-tangy version
- honey → maple syrup or omit entirely
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a starter that is not active or bubbly enough before mixing the dough
- Cutting into the loaf too soon before it has fully cooled which ruins the crumb structure
- Skipping the stretch and fold steps which are essential for gluten development
Nutrition facts
Per serving: 180 calories, 6g protein, 36g carbs, 1g fat, 2g fiber.
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