Sourdough Bread Recipe
Make Sourdough Bread Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Levain (Starter Build)
Dough
Optional Finishes
Method
Levain (Starter Build)
- 1
Feed and mature starter
8–12 hours before mixing the dough (depending on your starter strength and room temperature), feed your active starter by mixing 100 g active starter with 100 g flour and 100 g water in a clean jar. Cover loosely and leave at room temperature until bubbly and peaked. It should double or become very aerated and smell pleasantly tangy when ready.
Autolyse and Mix
- 2
Combine flours and water (autolyse)
In a large mixing bowl, whisk together 500 g bread flour and 50 g whole wheat flour. Pour 375 g lukewarm water over the flours and mix with a dough whisk or your hand until no dry flour remains. The dough will be shaggy and sticky. Cover the bowl and let the autolyse rest for 30–60 minutes. This hydrates the flour and begins gluten development.
- 3
Add levain and salt
After autolyse, add 300 g of the ripe levain to the dough. Mix by pinching and folding until incorporated. Sprinkle 10 g salt over the dough and continue mixing by pinching and folding for 2–3 minutes until the salt is evenly distributed. At this stage the dough will be cohesive but slightly sticky.
Bulk Fermentation and Stretch & Folds
- 4
Bulk fermentation with stretch and folds
Cover the bowl and let the dough rest for a total bulk fermentation of about 3–4 hours at room temperature (about 22–24°C / 72–75°F). During the first 2.5–3 hours, perform 4 sets of stretch-and-folds at 30-minute intervals: wet your hand, reach under one side of the dough, gently stretch it up and fold it over the top; rotate the bowl and repeat 4–6 times per set. After the last set, let the dough rest undisturbed until it has risen about 20–50% and shows bubbles on the surface and sides.
- 5
Optional bench rest and degas
If the dough is very active, you can gently turn it out onto a lightly floured surface, degas lightly with your fingers to shape, then let it bench rest for 15–20 minutes before final shaping.
Shaping and Final Proof
- 6
Pre-shape (round)
Lightly flour your work surface with rice or all-purpose flour. Turn the dough out and use a bench scraper to fold the edges underneath to form a loose round. Cup your hands and rotate the dough on the bench to build surface tension. Let the dough rest, seam-side down, for 20 minutes.
- 7
Final shape (boule or bâtard)
After the bench rest, tighten the shape by pulling the dough toward you on the work surface to create tension on the top. For a boule, tuck edges under and rotate to seal. For a bâtard, roll and seal to form an oblong. Place the shaped dough seam-side up in a floured banneton or a bowl lined with a floured towel.
- 8
Cold retard (recommended) or room proof
Cover the banneton with a plastic bag and refrigerate for 12–18 hours for improved flavor and easier scoring. Alternatively, proof at room temperature for 2–3 hours until slightly puffy and jiggly but not fully overproofed.
Bake
- 9
Preheat oven and Dutch oven
Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes so the vessel is thoroughly heated.
- 10
Score and transfer
When ready to bake, carefully turn the risen dough out onto a piece of parchment (if using Dutch oven) or a peel (if using stone). Score the top with a sharp lame or very sharp knife to control expansion (a 3–4 cm long slash or decorative pattern).
- 11
Bake with steam
Carefully place the dough into the hot Dutch oven (parchment and all), cover, and reduce oven temperature to 230°C (450°F). Bake covered for 20 minutes to trap steam, which helps oven spring and crust formation.
- 12
Finish uncovered
After 20 minutes, remove the lid and continue baking for 20–25 minutes, or until the crust is deep golden brown and the internal temperature of the loaf reaches about 96°C (205°F). If using a baking stone, add steam by pouring hot water into a preheated tray or spraying the oven at the start of baking.
- 13
Cool
Carefully remove the loaf from the oven and transfer to a wire rack. Cool completely for at least 2 hours before slicing — cutting too early will leave the crumb gummy.
Optional Finishes
- 14
Dusting and glazing
If desired, dust the banneton with rice flour before placing the dough to create a decorative contrast. For a glossier crust, brush lightly with water immediately after removing the lid for the last bake stage.