Classic Sourdough Bread
A rustic sourdough loaf with a crispy crust and chewy open crumb. This recipe uses a wild yeast starter for deep tangy flavor.
Artisan sourdough bread made with a wild yeast starter and simple ingredients.
Nutrition per serving
Ingredients
dough
dusting
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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