Classic Sourdough Bread
A detailed guide to making artisan sourdough bread at home with a perfect crispy crust and chewy interior.
January 8, 2026
Prep Time
30 min
Cook Time
45 min
Total Time
24 hours
Servings
2
Ingredients
Instructions
Mix the Dough
In a large bowl, combine flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse). This develops gluten structure naturally.
Add Starter and Salt
Add the active starter and salt to the dough. Mix thoroughly using the pinch-and-fold method until fully incorporated, about 5 minutes.
Bulk Fermentation
Cover the bowl and let rise at room temperature (75-78°F) for 4-5 hours. Perform stretch-and-folds every 30 minutes for the first 2 hours (4 sets total).
Shape the Loaf
Turn dough onto a lightly floured surface. Gently shape into a round (boule) by pulling the edges toward the center. Flip seam-side down and use your hands to create surface tension.
Cold Proof
Place shaped dough seam-side up in a floured proofing basket. Cover and refrigerate for 12-16 hours. The cold slow fermentation develops flavor complexity.
Score and Bake
Preheat oven to 500°F (260°C) with a Dutch oven inside for 1 hour. Turn dough onto parchment, score with a razor blade or sharp knife. Bake covered 20 minutes, then uncovered 20-25 minutes until deep golden brown.
Cool Completely
Let bread cool on a wire rack for at least 1 hour before slicing. Cutting too early releases steam and can result in a gummy interior.
Notes & Tips
- •Starter should pass the float test before using—a spoonful should float in water
- •Adjust water amount based on flour absorption—dough should be tacky but not sticky
- •Internal temperature of 205-210°F indicates the bread is fully baked
- •Bread is best consumed within 2-3 days, or freeze for longer storage