Sourdough Bread

A beginner-friendly sourdough with a crackly crust and open, airy crumb. Adapted from Pantry Mama's simple sourdough method.

Makes 1 loaf

Ingredients

  • 500 g bread flour
  • 350 g water
  • 50 g active sourdough starter (100 g)
  • 10 g salt

Instructions

  1. Premix (fermentolyse), about 1 hour.
    • Mix the starter and water together first, then add the flour and salt.
    • Combine into a shaggy dough, cover, and rest for about 1 hour.
  2. Form the dough, then rest 30 minutes.
    • Work the dough around the bowl, folding the exterior over the center until it forms a smooth ball.
    • Cover and rest for 30 minutes.
  3. Stretch and fold, 4 to 6 sets over about 2 hours.
    • Each set is 4 stretches and folds, with about 15 minutes resting between sets.
    • This builds gluten structure without kneading.
  4. Bulk ferment until doubled.
    • Cover and leave at room temperature until the dough is smooth, pillowy, and roughly doubled, with bubbles visible underneath.
    • Watch the dough, not the clock — timing varies a lot with room temperature.
  5. Shape.
    • Turn the dough onto the counter and shape into a boule or batard, building surface tension.
    • Place seam-side up in a floured banneton.
  6. Cold ferment, 5 to 36 hours.
    • Cover loosely and refrigerate.
    • Longer cold ferments develop more flavor and better blistering on the crust.
  7. Bake.
    • Preheat the oven to 450°F (230°C) with a Dutch oven inside.
    • Turn the cold dough onto parchment paper and score it.
    • Bake covered for 30 minutes, then uncovered at 410°F (210°C) for 10 to 15 minutes, until deeply golden.
  8. Cool completely before slicing, 4 to 6 hours.
    • Slicing too early ruins the crumb structure.

Notes

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