Classic Sourdough Bread
This classic sourdough bread recipe uses natural fermentation to create a rustic, flavorful loaf with a chewy crumb and a crisp, golden crust, making it easier to digest and lowering its glycemic impact.
For 10 servings
**Activate Your Starter (8-12 hours prior):** Feed your sourdough starter with equal parts flour and water. It should be active, bubbly, and pass the float test (a small piece floats in water) before you begin mixing your dough.
**Autolyse (30-60 minutes):** In a large mixing bowl, combine the warm water and bread flour. Mix with your hands or a spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let it rest for 30-60 minutes. This step, called autolyse, helps hydrate the flour and begin gluten development.
**Incorporate Starter and Salt:** Add the active sourdough starter and fine sea salt to the autolysed dough. Mix thoroughly by hand, squeezing and folding the dough until the starter and salt are fully incorporated. The dough will feel sticky and shaggy at this stage.
**Bulk Fermentation & Stretch & Folds (2-3 hours):** Cover the bowl and let the dough rest for 30 minutes. Over the next 2-3 hours, perform 4-6 sets of stretch and folds every 30-45 minutes. To do a stretch and fold, wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side. Rotate the bowl and repeat 3-4 times until all sides have been stretched and folded. The dough should become smoother, more elastic, and gain strength with each set.
**Preshape (20-30 minutes):** Gently turn the dough out onto a lightly floured surface. Gently preshape it into a round or rectangle, being careful not to degas it too much. Let it rest, uncovered, for 20-30 minutes to relax the gluten.
**Final Shape & Cold Proof (12-18 hours):** Lightly flour a banneton or a bowl lined with a floured kitchen towel. Gently shape the dough into its final round or oval form, creating tension on the surface. Transfer the shaped dough seam-side up into the prepared banneton. Cover with plastic wrap or a damp towel and refrigerate for 12-18 hours (cold proof). This develops flavor and makes the dough easier to handle.
**Preheat Oven & Dutch Oven (45-60 minutes):** About 45-60 minutes before baking, place your Dutch oven (with its lid) in your oven and preheat to 475°F (245°C).
**Score & Bake (30 minutes covered):** Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp razor blade or knife (a single deep slash or a decorative pattern). Cover with the lid and bake for 30 minutes.
**Finish Baking & Cool (15-20 minutes uncovered):** Remove the lid and continue baking for another 15-20 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210°F (93-99°C). Carefully remove the loaf from the Dutch oven and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing. This is crucial for the crumb structure and flavor.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Starter Health is Key:** A strong, active starter is the foundation of good sourdough. Ensure it's consistently fed and bubbly, passing the float test, before use.
- 2**Don't Rush the Proof:** Cold proofing in the refrigerator for 12-18 hours is essential for flavor development, easier handling of the dough, and a better oven spring.
- 3**Dutch Oven for Steam:** Baking in a preheated Dutch oven traps steam, which is crucial for achieving a beautiful, crisp crust and excellent oven spring. If you don't have one, you can place a pan of hot water on the bottom rack of your oven.
- 4**Cool Completely:** Resist the urge to slice into your warm loaf immediately. Cooling allows the internal structure to set, prevents a gummy texture, and fully develops the flavor.
Adapt it for your goals.
Seeded Sourdough
Incorporate 2-3 tablespoons of mixed seeds (e.g., sesame, poppy, sunflower, flax) during the final stretch and fold, or press them onto the surface before cold proofing for added texture and flavor.
Whole Wheat SourdoughWhole Wheat Sourdough
Substitute 100-150g of the bread flour with whole wheat flour for a nuttier flavor and slightly denser crumb. You might need to adjust the water quantity slightly as whole wheat absorbs more liquid.
Garlic Herb SourdoughGarlic Herb Sourdough
Add 2-3 cloves of finely minced garlic and 1-2 tablespoons of dried herbs (like rosemary, thyme, or oregano) during the initial mixing stage for an aromatic savory loaf.
Why this is on our healthy list.
Improved Digestibility
The long fermentation process breaks down complex carbohydrates and gluten, making sourdough easier for many people to digest compared to conventional bread.
Enhanced Nutrient Absorption
Sourdough fermentation increases the bioavailability of minerals like iron, zinc, and magnesium by reducing phytic acid, an anti-nutrient found in grains.
Lower Glycemic Index
The lactic acid produced during fermentation can slow down the rate at which glucose is released into the bloodstream, potentially leading to a lower glycemic response compared to non-fermented breads.
Frequently asked questions
An active starter will be bubbly, have a pleasant tangy aroma, and pass the float test: drop a small piece into a glass of water; if it floats, it's ready to use.
