Description
This classic sourdough bread recipe uses just flour, water, salt, and wild yeast to create a crusty, tangy loaf with an open crumb and chewy texture. Perfect for beginners and experienced bakers alike, this method includes all the steps needed for a flavorful, naturally leavened bread you’ll be proud to bake and share.
Ingredients
450g bread flour
50g whole wheat flour
375g water
100g active sourdough starter
10g fine sea salt
Instructions
1. Feed your sourdough starter 4–6 hours before baking and ensure it’s bubbly and passes the float test.
2. In a large bowl, mix the bread flour, whole wheat flour, and water until no dry flour remains. Let rest for 30–45 minutes (autolyse).
3. Add the active starter and salt. Pinch and fold to combine fully.
4. Let dough ferment for 4–6 hours, doing stretch and folds every 30 minutes during the first 2 hours.
5. Turn dough onto a floured surface, rest 20 minutes, then shape into a round or oval.
6. Place dough into a floured banneton or towel-lined bowl. Cover and refrigerate overnight (12–16 hours).
7. Preheat Dutch oven at 475°F (245°C) for 30 minutes. Score dough and bake covered for 20 minutes.
8. Remove lid and bake an additional 25–30 minutes until deep golden brown.
9. Cool on wire rack for at least 1 hour before slicing.
Notes
Prep time: 30 minutes (active)
Cook time: 45–50 minutes
Total time: 24 hours (includes fermentation)
Yield: 1 loaf
Category: Bread
Calories: 150
Carbohydrates: 28g
Protein: 5g
Fat: 1g
Saturated Fat: 0g
Fiber: 2g
Sugar: 0g
Sodium: 290mg
Cholesterol: 0mg
- Prep Time: 30 minutes
- Cook Time: 45–50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough, bread, homemade