Sourdough Bread Recipe

Mix levain

6–12 hours before mixing the final dough (depending on starter strength and room temperature), combine 100 g active mature starter, 100 g bread flour and 100 g water in a jar. Stir until smooth, cover loosely, and let sit at room temperature (about 21–24°C) until doubled in volume and bubbly.

Once active and doubled, use 200 g of this levain in the dough recipe and reserve any extra for future bakes or discard.

Autolyse

In a large mixing bowl, combine 500 g bread flour and 50 g whole wheat flour with 360 g water. Mix until no dry flour remains and all water is absorbed. Cover and rest for 30–60 minutes. The autolyse develops gluten and makes dough easier to handle.

Incorporate levain and salt

After autolyse, add 200 g active levain and 10 g honey (if using) to the dough. Mix to incorporate thoroughly. Sprinkle 11 g salt over the dough, then pinch and fold or squeeze the dough to work the salt evenly. Continue mixing until the levain and salt are fully integrated (about 2–4 minutes by hand).

Bulk fermentation

Transfer the dough to a lightly oiled container or keep in the mixing bowl. Cover and let rest at room temperature (21–24°C). Total bulk fermentation time will be about 3–5 hours depending on temperature and starter activity.

Stretch and folds

During bulk fermentation, perform 4 sets of stretch-and-folds at 30-minute to 45-minute intervals for the first 2–3 hours: wet your hand to prevent sticking, lift one side of the dough, stretch it upward and fold it over the center; rotate the bowl and repeat for all four sides (4 folds = 1 set). After the final set, let dough rest undisturbed until it has increased by about 20–50% and shows air bubbles on the surface and sides.

Pre-shape

Turn the dough out onto a lightly floured surface. Gently degas and pre-shape into a round by folding edges into the center to create surface tension. Let rest seam-side down for 20–30 minutes, covered with a bowl or damp towel.

Final shape

After bench rest, tighten the loaf by cupping it with your hands and dragging it toward you on the counter to create tension. Shape into a tight boule or bâtard. Dust a banneton or proofing basket with rice flour or semolina (about 2 tbs) and place the shaped loaf seam-side up into the basket. Sprinkle a little extra flour or cornmeal on the bottom to prevent sticking.

Cold retard (optional)

For improved flavor and scheduling, cover the banneton with a plastic bag and place in the refrigerator for 10–16 hours. If baking the same day, proof at room temperature for 1–2 hours until slightly puffy but not overproofed.

Preheat oven

Place a Dutch oven or a baking stone with a rimmed sheet or steam tray in the oven and preheat to 250°C (480°F) for at least 45 minutes prior to baking. If using a Dutch oven, preheat the pot with the lid on.

Turn out and score

When oven is fully preheated, carefully turn the loaf out onto parchment (seam-side down) or onto a peel. Score the dough with a sharp lame or razor with a decisive cut (1/4–1/2 inch deep) to control oven spring.

Bake with steam

Place the loaf into the preheated Dutch oven (or onto the baking stone). If using a Dutch oven, replace the lid and bake at 250°C (480°F) for 20 minutes. If using a baking stone, pour 200 ml hot water into the steam tray and quickly close the oven door to trap steam; bake 20 minutes at 250°C.

Finish bake

After the initial 20 minutes, reduce oven temperature to 230°C (450°F). If in a Dutch oven, remove the lid and bake an additional 18–25 minutes until the crust is deep golden-brown. If on a stone, remove the steam tray after 20 minutes and continue baking until crust color is achieved. Internal temperature should reach 96–99°C (205–210°F) for a fully baked loaf.

Remove the bread from the oven and transfer to a wire rack. Cool completely for at least 1.5–2 hours before slicing to allow the crumb to set. Slicing too early yields gummy texture.

Store cooled bread in a paper bag at room temperature for 2–3 days, or freeze sliced for longer storage.