Classic Sourdough Recipe

Build levain (evening before or 4–8 hours ahead)

Mix the active sourdough starter (100 g) with 100 g flour and 100 g water in a clean jar or bowl. Stir until homogenous, cover loosely, and leave at room temperature (20–26°C / 68–79°F) until bubbly and approximately doubled in volume. This typically takes 4–8 hours depending on ambient temperature. Use 300 g of this levain in the dough; any excess can be refrigerated or used for other bakes.

Autolyse

In a large mixing bowl, combine 500 g flour with 350 g water. Mix until no dry flour pockets remain and the dough is shaggy. Cover and rest for 30–60 minutes. Autolyse hydrates the flour and begins gluten development.

Add levain and salt

After autolyse, add 300 g of the active levain and sprinkle 12 g salt over the dough. Mix by folding and pinching until the levain and salt are thoroughly incorporated and the dough forms a cohesive mass. This will take 3–5 minutes by hand.

Bulk fermentation with stretch-and-folds

Cover the bowl and begin bulk fermentation at room temperature (about 24°C / 75°F). Perform a series of 4 sets of stretch-and-folds over the first 2 hours: every 30 minutes gently lift a portion of the dough from the bowl, stretch it upward and fold it over itself, rotating the bowl and repeating 4–6 times per set. After the stretch-and-folds, let the dough rest undisturbed until it increases by about 30–50% in volume and shows bubbles on the surface and edges; total bulk fermentation typically 3–4 hours depending on temperature.

Pre-shape and bench rest

Turn the dough out onto a lightly floured surface. Using a bench scraper and lightly floured hands, pre-shape into a loose round by folding the edges toward the center. Let rest uncovered for 20–30 minutes to relax the gluten.

Final shape

Perform final shaping into a tight boule or bâtard: cup the dough, pull and rotate to create surface tension, tuck seams underneath. Flour the exterior lightly with rice flour or regular flour to prevent sticking (this also gives a nice contrast in the crust). Place the shaped loaf seam-side up into a well-floured proofing basket (banneton) or a bowl lined with a floured towel.

Final proof

Cover and proof at room temperature for 1–2 hours until slightly puffy, or retard in the refrigerator for 10–16 hours for easier scoring and improved flavor. If refrigerating, bake straight from cold (no need to warm up).

Preheat oven and Dutch oven

Place a Dutch oven (or heavy lidded pot) in the oven and preheat to 250°C (480°F) for at least 45 minutes to ensure the vessel and air are very hot.

Score and load

Carefully invert the proofed loaf onto a piece of parchment paper or a floured peel so the seam is now on the bottom. Using a lame or very sharp knife, make 1–3 decisive scores about 1/4–1/2 inch (6–12 mm) deep to control expansion. Using the parchment, lift the loaf into the hot Dutch oven. Optional: brush lightly with water for a glossier crust.

Bake with steam

Cover and bake at 250°C (480°F) for 20 minutes. After 20 minutes, remove the lid to allow the crust to brown and lower the oven temperature to 230°C (450°F). Bake uncovered for an additional 20–25 minutes until deep golden brown and the internal temperature reaches 96–99°C (205–210°F). If you don't have a Dutch oven, place a tray of boiling water or a pan with 250 ml water under the loaf for steam and follow similar bake times on a baking stone or sheet.

Cool

Remove the loaf from the oven and transfer to a cooling rack. Cool completely for at least 1.5–2 hours before slicing to allow the crumb to set.

If desired, after cooling you can slice and serve. Store any leftover bread in a paper bag at room temperature for 2–3 days or freeze slices for longer storage.