White Sourdough Bread With Evoo Recipe

Feed starter

6–8 hours before mixing (or the night before), feed your active sourdough starter by mixing 200 g active starter with 100 g bread flour and 100 g warm water. Let it sit at room temperature until bubbly and doubled (peak activity). If your starter is already active and recently fed, you can use it directly.

Autolyse

In a large mixing bowl, combine 600 g bread flour and 420 g lukewarm water. Mix until no dry flour remains and a shaggy, sticky mass forms. Cover and let rest 30–45 minutes. This hydrates the flour and begins gluten development.

Mix in starter and salt

After autolyse, add the 200 g active fed starter to the dough. Pinch and fold to incorporate until evenly distributed. Sprinkle 12 g salt over the dough, then add 30 ml EVOO. Mix by pinching and folding for 2–3 minutes until the dough feels cohesive and slightly elastic. The dough will be sticky; aim for a smooth surface but do not overwork.

Bulk fermentation with stretch and folds

Cover the bowl and let the dough ferment at room temperature (about 22–24°C / 72–75°F) for 3–4 hours total. During the first 2 hours, perform 4 sets of stretch-and-folds at 20–30 minute intervals: wet your hand, reach under the dough, lift one side and fold it over the top; rotate the bowl and repeat 4–6 times per set. After the folds, let the dough rest undisturbed until bulk fermentation completes (it should rise ~30–50% and feel airy).

Pre-shape

Lightly flour your work surface. Gently turn the dough out and using a bench scraper or hands, shape it into a loose round by folding edges toward the center. Let rest, seam side up, for 20 minutes uncovered (bench rest).

Final shaping

After bench rest, tighten the shape: cup your hands and drag the dough toward you on the work surface to create surface tension, forming a smooth boule or oblong bâtard depending on your baking vessel. Place seam side up in a well-floured banneton or seam side down on a floured couche/linen if baking free-form.

Cold retard (optional but recommended)

Cover the shaped dough with a plastic bag and refrigerate for 8–18 hours. This slows fermentation, improves flavor, and makes scoring easier. If you prefer same-day baking, keep at room temperature for 2–3 hours until puffy but not doubled.

Preheat oven

About 45–60 minutes before baking, place a Dutch oven (or baking stone with steam tray) in the oven and preheat to 475°F (245°C). If using a Dutch oven, preheat both pot and lid.

Turn out and score

Remove dough from fridge, gently flip it onto parchment paper (if using a Dutch oven) or a peel. Brush the top lightly with 15 ml EVOO, which will promote a tender crust and olive-oil aroma. Using a lame or sharp knife, score the loaf with 1–3 shallow cuts (about 1/4 to 1/2 inch deep) to control expansion.

Bake

Carefully place the loaf (on parchment) into the preheated Dutch oven, cover, and bake covered for 20 minutes at 475°F (245°C) to generate steam. After 20 minutes, remove the lid and reduce temperature to 450°F (230°C). Bake uncovered for an additional 18–25 minutes until crust is deep golden brown and the internal temperature reaches 200–205°F (93–96°C). If using a stone, add steam for the first 12–15 minutes by pouring hot water into the steam tray or spraying water into the oven, then continue baking until done.

Finish and rest

Remove the loaf from the oven and brush again with a light film of EVOO (optional) and sprinkle coarse sea salt or flakes if desired. Transfer the bread to a cooling rack and let cool at least 1–1.5 hours before slicing to complete crumb set.