Description
This artisan-style sourdough bread recipe creates a crusty golden loaf with a chewy, flavorful crumb. Made with only a few ingredients, it’s perfect for beginners and experienced bakers alike.
Ingredients
150g/5.35 oz bubbly, active sourdough starter
250g/8.80 oz warm water, preferably filtered
25g/0.90 oz olive oil
500g/17.65 oz bread flour (not all-purpose)
10g/0.4 oz fine sea salt
Fine ground cornmeal or parchment paper for lining
Instructions
1. In a large bowl, mix starter, water, and olive oil. Add flour and salt, mix until stiff. Combine by hand into a shaggy dough. Cover and let rest for 30 minutes to 1 hour.
2. Form the dough into a rough ball. Cover and let rise in a warm place until almost doubled in size. This may take 3–12 hours depending on temperature.
3. Optional: perform 1–2 sets of stretch and folds during bulk rise to strengthen the dough.
4. Transfer dough to a floured surface. Gently deflate and shape into a round. Use a bench knife to help create surface tension.
5. Place dough in a Dutch oven lined with parchment or dusted with cornmeal. Let it rise again for 30–60 minutes until slightly puffy.
6. Score the top of the dough with a sharp blade. Preheat oven to 450°F (232°C).
7. Bake covered at 400°F (204°C) for 20 minutes, then uncover and bake for another 40 minutes until deep golden brown.
8. Let bread cool on a wire rack for at least 1 hour before slicing.
Notes
For more open crumb, increase hydration up to 300–325g total water and proof in a cloth-lined basket instead of a Dutch oven.
Do not slice the bread too early—cooling is crucial to avoid a gummy crumb.
Use a digital scale to measure for accuracy.
Your starter should be active and bubbly for best results.
- Prep Time: 13 hours
- Cook Time: 1 hour
- Category: Bread
- Method: Oven-Baked
- Cuisine: American