TL;DR: To bake sourdough bread, mix flour, water, and active starter, then let the dough rise slowly through bulk fermentation and a cold overnight proof before baking in a hot Dutch oven. This guide walks you through each step, from feeding your starter to pulling a crackling, golden loaf from the oven.
Step 1: Activate Your Starter
Begin 6–8 hours before mixing. Feed your starter equal parts flour and water by weight, then wait until it doubles in size and smells pleasantly tangy. A bubbly, lively starter is the engine of your loaf, so never skip this step.
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Step 2: Mix the Dough
Combine 500g bread flour, 350g water, 100g active starter, and 10g salt in a large bowl. Stir with a spoon or your hand until no dry flour remains. Cover and rest for 30 minutes; this autolyse makes the dough easier to work.
Step 3: Bulk Ferment with Stretch and Folds
Over the next 3–5 hours, perform four sets of stretch and folds, spaced 30 minutes apart. Wet your hand, lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat four times per set. The dough is ready when it feels airy, jiggles when shaken, and has grown by roughly 50–75%.
Step 4: Shape the Loaf
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle, fold the sides inward, then roll it into a tight ball. Let it rest seam-side down for 20 minutes, then shape again for extra tension. Place it seam-side up in a floured proofing basket.
Step 5: Cold Proof Overnight
Cover the basket and refrigerate for 12–18 hours. This slow, cold fermentation develops deeper flavor and makes the dough easier to score. If you’re short on time, a 2–3 hour room-temperature proof works, but the flavor will be milder.
Step 6: Bake in a Dutch Oven
Preheat your oven and Dutch oven to 245°C (475°F) for 45 minutes. Flip the dough onto parchment, score the top with a sharp blade, and lower it into the hot pot. Bake covered for 20 minutes, then uncovered for 20–25 minutes until deep brown. Cool completely on a wire rack before slicing.
Tips for Success
Use a kitchen scale for accuracy, keep dough warm during bulk fermentation, and resist cutting into the loaf too soon. If your bread is dense, extend bulk fermentation next time; if it’s flat, your starter may need more strength.
FAQ
Q: How do I know my starter is ready to use?
A: It should double in size within 4–8 hours of feeding, look domed and bubbly, and smell like yogurt or mild vinegar rather than acetone.
Q: Can I bake sourdough without a Dutch oven?
A: Yes. Bake on a preheated baking stone or sheet pan and add steam by placing a pan of boiling water on the lower rack for the first 20 minutes.
Q: Why is my sourdough gummy inside?
A: The loaf was likely under-fermented or sliced while still warm. Let it cool for at least 2 hours and extend bulk fermentation by 30–60 minutes next time.
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