Classic Crusty Sourdough Bread (Print Version)

Authentic crusty sourdough with chewy crumb and tangy flavor using wild yeast fermentation.

# What You Need:

→ Starter

01 - 3.5 ounces active sourdough starter (fed and bubbly)

→ Dough

02 - 13.2 ounces bread flour (plus extra for dusting)
03 - 0.9 ounce whole wheat flour
04 - 9.7 ounces water (room temperature)
05 - 0.35 ounce sea salt

# How-To:

01 - In a large bowl, mix the bread flour, whole wheat flour, and water until just combined. Cover and rest for 1 hour.
02 - Add the sourdough starter and salt to the dough. Mix by hand or spatula until fully incorporated.
03 - Cover and let ferment at room temperature for 4-5 hours. Every 30-45 minutes, stretch and fold the dough in the bowl 4 times.
04 - Turn the dough onto a lightly floured surface. Shape it gently into a round, cover, and let rest for 20 minutes.
05 - Shape the dough into a tight round loaf. Place seam side up in a well-floured proofing basket or bowl.
06 - Cover and let rise at room temperature for 2-3 hours, or refrigerate overnight for a more pronounced sour taste.
07 - Place a Dutch oven or heavy pot with lid in the oven and preheat to 480°F for at least 30 minutes.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade. Transfer to the preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake another 25 minutes until deep golden brown.
09 - Remove bread from pot. Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The crust gets incredibly shatteringly crisp while the inside stays tender and full of those perfect irregular holes
  • Once you get the rhythm of feeding your starter it becomes this satisfying rhythm in your week that feels almost meditative
02 -
  • I once got impatient and skipped the autolyse step and my bread was denser and harder to shape, so do not skip that rest period
  • Scoring the dough is not just decorative, it directs where the bread expands in the oven so it does not burst at weak spots
03 -
  • A kitchen scale is absolutely worth the investment for consistent results, cup measurements are too variable for something as precise as bread baking
  • If you do not have a proofing basket, a well floured bowl lined with a clean tea towel works perfectly fine

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