Ingredients
Method
- In a large bowl, combine the flour, warm water, sourdough starter, and salt. Mix until all the flour is hydrated and there are no dry spots. Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 1 hour.
- Every 30 minutes for 2 hours, do a stretch and fold. You’ll perform this 4 times in total.
- Cover the large mixing bowl and place it in a warm spot for 2 hours. If you’re using the oven, turn on the light (or pilot light) to maintain a warm environment.
- Dust your work surface lightly with flour and gently turn out the dough. Divide it into two equal portions using a bench scraper or knife. For each portion, stretch the dough into a rough rectangle, fold the top third down like a letter, then fold the bottom third up over it. Roll the dough from one end to the other, tucking it into a tight ball. The top of the dough should have surface tension, feel taut but not tear.
- Dust your bannetons generously with rice flour or gluten-free flour, and also dust the tops of the dough balls as well. Place the dough seam-side up into the bannetons, cover with a plastic bag or shower cap, and let the dough bulk rise in a warm place for about 1 hour. Then transfer them to the fridge for another hour to chill. At this point, the dough will have risen slightly and feel airy.
- Preheat your oven to 475°F (245°C) with a Dutch oven inside. Then carefully turn the dough out onto a sheet of parchment paper, seam side down. Score the top with a sharp knife, razor blade, or lame (a deep cut lets steam escape). Transfer the dough (on the parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 20–25 minutes until the bread is golden brown and crisp.
- Let the bread cool completely on a wire rack before slicing—waiting is hard, but it’s totally worth the wait for the best texture! The internal temperature of your fresh sourdough bread should be between 190°F and 210°F (88°C to 99°C).
Notes
All-Purpose Flour: Provides the protein structure necessary for proper gluten development. The protein content in all-purpose flour (typically 10–12%) creates sourdough artisan bread with balanced crumb structure that's not too dense and not too open. You can substitute it with bread flour for a chewier texture or use about 200g of whole wheat flour and 800g of all-purpose flour.
Water: The temperature-controlled water (85–90°F) activates the sourdough starter and helps with fermentation. We recommend using filtered water.
Kosher Salt: Beyond enhancing flavor, salt strengthens gluten bonds and controls the fermentation rate.
Active Sourdough Starter: Just like commercial yeast, the starter acts as the natural leavening agent, helping the bread rise and giving it flavor. For this simple sourdough bread recipe to work well, the starter should be at peak activity (doubled in size, bubbly, and passing the float test).