Sourdough Bread Baking
Learn to bake delicious sourdough bread from scratch using a starter.
Materials & Tools Needed
Step-by-Step Instructions
Feed Your Starter
Ensure your sourdough starter is active and bubbly. Feed it several hours before you plan to mix your dough.
Autolyse
In a large bowl, mix flour and water (typically 1:1 ratio) until just combined. Let rest for 30 minutes to 1 hour. This hydrates the flour and starts gluten development.
Add Starter and Salt
Incorporate active starter and salt into the autolysed dough. Mix until well combined. The dough will be sticky.
Bulk Fermentation
Perform a series of stretch-and-folds over 3-4 hours, with 30-minute intervals. This builds dough strength. The dough should increase in volume and become smoother.
💡 Pro Tip
Watch for signs of fermentation like increased volume and aeration.
Shape the Dough
Gently turn the dough onto a lightly floured surface. Pre-shape into a round, let it rest for 20 minutes, then perform final shaping into a boule or batard.
Cold Proofing (Retardation)
Place shaped dough into a floured banneton or bowl, cover, and refrigerate for 12-24 hours. This develops flavor and makes scoring easier.
Bake the Bread
Preheat oven with baking vessel (Dutch oven or casserole dish) to 450-500°F (230-260°C). Score the dough and bake covered for 20-25 minutes, then uncovered for another 15-20 minutes until golden brown.
💡 Pro Tip
A longer bake at a slightly lower temperature (425°F) can result in a crispier crust.
Cool and Enjoy
Let the bread cool completely on a wire rack for at least 2-3 hours before slicing. This allows the interior to set properly.