Classic White Sourdough Bread Recipe

Mix levain

In a clean jar or bowl, combine 150 g active sourdough starter, 150 g all-purpose flour, and 150 g water. Stir until homogeneous, cover loosely, and let sit at room temperature (about 21–24°C / 70–75°F) for 4–6 hours or until bubbly and doubled. Use when the levain is at peak activity (domed bubbles and a pleasant fermented aroma).

Autolyse

In a large mixing bowl, whisk together 500 g bread flour and 360 g lukewarm water until no dry flour remains and a shaggy, sticky mass forms. Cover and let rest for 30–45 minutes. This hydrates the flour and starts gluten development.

Add levain and salt

After the autolyse, add 300 g of the active levain to the dough and mix by hand or with a dough scraper until roughly incorporated. Sprinkle 10 g salt over the dough, then mix by pinching and folding the dough until the salt and levain are fully incorporated (about 2–3 minutes). The dough will be sticky and slightly elastic.

Bulk fermentation with folds

Cover the bowl and begin bulk fermentation at room temperature (~24°C). For the first 2–3 hours, perform a series of 4 sets of stretch-and-folds spaced 20–30 minutes apart: wet your hand, reach under the dough, stretch one side up and fold it over the center, turn the bowl 90° and repeat until you have folded all sides (4 folds = 1 set). After the folds, leave the dough to rest undisturbed until it has risen about 30–50% and shows aerated bubbles on the surface, total bulk fermentation ~3.5–4.5 hours depending on starter strength and temperature.

Pre-shape

Lightly flour your work surface. Turn the dough out onto it, using a bench scraper if needed. Gently degas just enough to shape; fold the dough onto itself to form a loose round. Let it rest seam-side down for 20–30 minutes, uncovered, to relax.

Final shaping

After the bench rest, shape the dough into a tight boule or bâtard: using both hands, cup the dough and drag it against the work surface to create surface tension, then tuck the edges underneath to form a smooth top. Place the shaped dough seam-side up into a well-floured (or rice-flour-dusted) banneton or bowl lined with a floured towel.

Cold proof (optional for flavor) or room-temperature final proof

Cover the banneton and refrigerate for 10–16 hours for a slow cold proof (best flavor and structure). Alternatively, allow the dough to proof at room temperature for 2–3 hours until puffy and slightly wobbly but not overproofed.

Preheat oven and prepare steaming

Place a Dutch oven (or baking stone with a steam tray) in the center of the oven and preheat to 250°C (480°F) for at least 45 minutes to get the vessel and air thoroughly heated. If using a steam tray, have 100 ml water handy to pour onto the tray at the start of baking or use a spray bottle to spritz the oven.

Score and load

When ready to bake, carefully invert the banneton onto a piece of parchment paper or the preheated Dutch oven's parchment sling so the dough sits seam-side down. Lightly dust the top with about 5–10 g flour for contrast. Using a sharp lame or razor, score the dough with a 1/4-inch deep incision (single slash or pattern of choice) to control oven spring.

Bake with steam

Transfer the dough (on parchment) into the preheated Dutch oven, cover with the lid, and place in the oven. Immediately reduce temperature to 230°C (450°F). Bake covered for 20 minutes to trap steam (promotes oven spring and glossy crust).

Finish baking

After 20 minutes, remove the lid to release steam, reduce temperature to 200°C (400°F) if the crust is browning too quickly, and continue baking uncovered for an additional 20–25 minutes until the crust is deep golden brown and the internal temperature reaches 96°C (205°F). If using a stone and steam tray, pour 100 ml boiling water into the tray at the start and remove the tray after 20 minutes, then continue baking until done.

Cool

Carefully remove the loaf from the oven and transfer to a wire rack. Allow the loaf to cool completely, at least 2 hours (ideally 3), before slicing to finish the crumb setting.