Classic Sourdough Bread
This sourdough delivers complex flavors from wild fermentation, with a crispy crust and chewy interior that improves with time.
Ingredients
- 100g active sourdough starter (100% hydration)
- 375g bread flour
- 25g whole wheat flour
- 300g water (75% hydration)
- 8g salt
Method
Day 1: Build the dough
- Autolyse: Mix flours and water. Rest 30 minutes.
- Mix: Add starter and salt. Mix until no dry flour remains.
- Bulk fermentation: 4-6 hours at room temperature with folds every 30 minutes for first 2 hours.
- Pre-shape: Form into round, rest 20 minutes.
- Final shape: Shape into boule or batard. Place seam-side up in banneton.
- Cold retard: Refrigerate 12-48 hours.
Day 2: Bake
- Preheat Dutch oven to 475°F for 1 hour.
- Score dough and transfer to pot.
- Bake covered 20 minutes, uncovered 20-25 minutes until deep golden.
- Cool completely on wire rack before slicing.
Timing notes
- Starter should double in 4-6 hours when fed
- Bulk fermentation is done when dough increases 50-70% in size
- Internal temperature should reach 205-210°F
Variations
- Whole grain: Replace up to 30% flour with whole wheat or rye
- Seeds: Add 2 tbsp mixed seeds during final mixing
- Olive: Work in 50g chopped olives and herbs
Troubleshooting
- Dense crumb: Under-fermented or weak starter
- Flat loaf: Over-proofed or insufficient gluten development
- Gummy interior: Cut too soon or under-baked
The key to exceptional sourdough is understanding your starter's rhythm and adjusting timing based on temperature and activity levels.
