Let’s demystify sourdough. It’s not magic. It’s not a part-time job. It’s flour, water, salt, and a little patience. This recipe gives you a crusty, chewy, tangy loaf with an open crumb and a crackling crust. No slap-and-fold marathon required. Let’s bake.
Step-by-Step Instructions
Mix
In a large bowl, whisk starter and water together. Add flour and salt. Mix with your hands until a shaggy dough forms (no dry bits). Cover and rest 30 minutes.
Stretch & Fold
Over 2 hours, do 3 sets of stretch-and-folds (every 30–45 minutes). Wet your hand, grab a side of dough, stretch up, fold over. Rotate bowl and repeat 4 times. Dough will get smoother.
Bulk Ferment
Cover and let dough rise at room temperature for 4–6 hours until nearly doubled and bubbly on top.
Shape
Turn dough onto a lightly floured surface. Fold into a tight round. Place seam-side up into a floured proofing basket or bowl lined with a floured towel.
Cold Proof
Cover and refrigerate 8–24 hours (longer = tangier).
Bake
Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
Turn dough onto parchment. Score the top with a lame or knife.
Lower into hot Dutch oven, cover, bake 20 minutes. Remove lid, bake 20–25 minutes more until deep brown.
Cool completely on a rack (at least 1 hour) before slicing.
Summary
Prep Time: 20 min active | Ferment + Proof: 12–30 hours | Bake: 45 min
Yield: 1 large loaf | Difficulty: Medium (requires starter)
Storage Notes
- Counter (cut side down): 3 days.
- Freezer (sliced): 3 months.
- Toast frozen slices directly.
- Never refrigerate—it stales faster.
