The BEST Classic Sourdough Bread Recipe
The Ultimate Classic Sourdough Bread Recipe – Perfect for Beginners & Foolproof Every Time
Ingredients
- 370 grams water (filtered)
- 100 grams bubbly (active starter)
- 475 grams bread flour
- 11 grams salt
Instructions
- Feed your starter: About 8-12 hours before making the Sourdough bread, feed your starter to ensure it is bubbly and active when you start making the bread.
- Make the dough: Whisk the water and starter in a large bowl with a Danish Dough Whisk or spatula. Add the flour and salt. Combine the ingredients until a rough dough forms. Cover the bowl with plastic wrap, a shower cap, or a damp towel, and let it rest for 30 minutes.
- Stretch and foldAfter 30 minutes, With a wet hand, pull a section of the dough, stretch it upward, and fold it over itself into the center. Turn the bowl a quarter turn and repeat this series of folds around 5 -6 times. Let the dough rest for 30 minutes, covered, and repeat the stretch and folds. Do this three more times, every 30 minutes, for a total of 4 times. (With each stretch and fold, the dough will become less sticky and smoother.)
- Bulk Fermentation (first rise): Cover the bowl and let the dough rise at room temperature for 5–8 hours, depending on the temperature of your kitchen. The dough is ready when it has increased by about 50 - 75% in volume, shows a few bubbles on the surface, and jiggles slightly when you move the bowl. You can also test it by gently pressing your finger into the dough—if it springs back slowly and leaves a light indentation.
- Laminate SourdoughGently transfer the dough from the bowl to a lightly floured countertop. Carefully stretch it into a large rectangle without tearing it. A gentle shake can help spread it out evenly. Shape the dough into a round by folding one side into the middle, and the opposite side over the top of it. Then fold the top down and the bottom over it. It should look like a square. Flip it so the dough is seam-side down, cup your hands around it, and tuck all the sides down and under as you move it around in a circle to form a tight, smooth ball.
- RestLet the dough rest seam side up rest for 15-30 minutes. Using a bench scraper or your hands, shape it again as described in step 5. Place the round into your proofing bowl, seam side up. Lightly dust the top with rice flour. Cover with plastic wrap or a shower cap.
- Proof (second rise): Cover the dough and refrigerate for 12-24 hours. (I usually just keep it in the fridge overnight until I am ready to bake.)
- Prepare to Bake: Place a Dutch oven (without the lid) in your oven and preheat it to 530°F. While it’s heating, cut a piece of parchment paper to fit inside the Dutch oven.
- ScoreGently turn the dough out of the proofing basket onto the center of the parchment paper, seam side down. Using the tip of a bread lame or razor blade, make at least one deep, long score in the dough, adding any designs. (Tip: lightly dust with rice flour to make it easier to see designs.) Lift the parchment paper and carefully place the dough into the preheated baking pot.
- BakeLower the oven temperature to 450ºF. Carefully cover the pot with the lid and place in the oven. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF, and continue to bake for 15 minutes more. (Until it reaches an internal temperature of 200-205 degrees F.) Cool on a wire rack for 1 hour before slicing.
- StoreThis loaf will stay fresh for up to 3 days if stored at room temperature in an airtight plastic bag or container. You can also freeze it.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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