Classic Sourdough Bread Loaf (Printable)

Traditional wild yeast loaf with crisp crust and tangy chewy interior

# What You'll Need:

→ Dough

01 - 4 cups bread flour (approximately 500g)
02 - 1 ½ cups water (room temperature, approximately 350g)
03 - ⅓ cup active sourdough starter (100% hydration, approximately 100g)
04 - 2 teaspoons fine sea salt (approximately 10g)

→ Optional for dusting

05 - Rice flour or additional bread flour for dusting

# Directions:

01 - Combine bread flour and water in a large mixing bowl, stirring until just moistened. Cover the bowl and let the mixture rest for 1 hour at room temperature to develop gluten structure.
02 - Add active sourdough starter and sea salt to the rested flour mixture. Mix thoroughly by hand or with a dough hook until the ingredients are fully incorporated and the dough forms a cohesive mass.
03 - Perform four sets of stretch and folds at 30-minute intervals. For each set, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until all sides have been folded. Keep the dough covered between sets.
04 - Cover the bowl with a damp cloth or lid and let the dough ferment at room temperature for 4 to 6 hours. The dough is ready when it has approximately doubled in volume and shows visible bubbles on the surface.
05 - Turn the dough out onto a lightly floured work surface. Gently degas and shape into a tight round or oval loaf, creating surface tension by folding the edges toward the center.
06 - Transfer the shaped dough to a floured proofing basket or bowl lined with a floured towel, placing it seam-side up. Cover and refrigerate for 8 to 12 hours to develop flavor through cold fermentation.
07 - Position a Dutch oven in the center of the oven and preheat to 450°F for at least 30 minutes to ensure the pot is thoroughly heated.
08 - Gently invert the proofed dough onto a piece of parchment paper. Use a sharp bread lame or knife to score the top of the loaf with a shallow cut about ½ inch deep to control expansion during baking.
09 - Carefully lift the parchment paper and transfer the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes to create steam and develop oven spring.
10 - Remove the lid from the Dutch oven and continue baking for an additional 20 minutes until the crust achieves a deep golden brown color and the loaf sounds hollow when tapped on the bottom.
11 - Transfer the baked loaf to a wire cooling rack and let cool for at least 1 hour before slicing to allow the internal structure to set and prevent excess moisture loss.

# Expert Tips:

01 -
  • The wild yeast creates complex tangy flavors you cannot get from commercial yeast
  • That crackling crust sound when it comes out of the oven is pure kitchen joy
  • Once you master the timing, this bread becomes the most satisfying weekend project
02 -
  • Patience during the autolyse stage makes shaping easier and improves crumb structure
  • Cold fermentation in the refrigerator develops deeper flavor and makes scoring cleaner
  • Let the bread cool for at least an hour or the crumb will be gummy and undercooked inside
03 -
  • Weigh your ingredients instead of measuring cups for consistent results
  • Use a sharp lame or razor blade for scoring, dull knives drag and ruin the pattern

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