Sourdough Bread

  • By Zain123
  • /

Sourdough Bread (Easy Artisan Loaf)

Yield: 1 Loaf
Prep Time: 30 minutes (active)
Rise Time: 12–16 hours (hands-off)
Bake Time: 45–50 minutes
Total Time: 13–17 hours
Difficulty: Intermediate
Effort Level: Low active work, but requires patience

A Labor of Love: Your Perfect Homemade Sourdough

There’s something magical about sourdough. The deep crackle of the crust, the tangy aroma, the wild yeast doing its thing — it feels like baking with nature itself. This recipe turns the long, slow process of sourdough into simple steps you can follow at home. No stress. No guesswork. Just patience, warmth, and a little kitchen joy.

This loaf gives you:
✔ a crisp, blistered crust
✔ an airy, open crumb
✔ that classic sourdough tang
✔ unmatched homemade flavor

If you’ve ever wanted to bake real, bakery-style sourdough, this recipe is your go-to guide.

Ingredients

  • 100g active sourdough starter
  • 375g warm water (75–80°F / 24–27°C)
  • 450g bread flour
  • 50g whole wheat flour
  • 10g fine sea salt

Equipment

  • Digital kitchen scale
  • Large mixing bowl
  • Bench scraper
  • Proofing basket (or a bowl + floured towel)
  • Sharp razor/lame
  • Dutch oven with lid

How to Make Sourdough Bread

Step 1: Build Your Levain (Morning – Day 1)

Wake up your starter so it performs at its best.

  1. Mix 20g starter + 100g warm water + 100g bread flour.
  2. Stir, cover lightly, and let it rise at room temperature.
  3. It’s ready when:
    • It doubles
    • It’s bubbly and domed
    • A spoonful floats in warm water

Step 2: Autolyse & Mixing (Afternoon – Day 1)

Time: 30–60 minutes
Effort: Low

  1. Combine 450g bread flour + 50g whole wheat flour in a bowl.
  2. Add 375g warm water and mix until shaggy.
  3. Cover and rest 30–60 minutes.
    • This hydrates the flour, improves gluten strength, and boosts rise.

Step 3: Add Starter & Salt

Effort: Low
Time: 15 minutes

  1. Add 100g active levain to the dough.
    • Use wet hands to pinch, fold, and mix until fully combined.
  2. Rest 30 minutes.
  3. Sprinkle in 10g salt with a teaspoon of water.
  4. Pinch, squeeze, and fold until the salt disappears into the dough.

Step 4: Bulk Fermentation + Coil Folds

Time: 4–6 hours
Effort: Very low

During this long rise, you’ll strengthen the dough gently.

Perform Coil Folds:

Every 30 minutes for the first 2–3 hours:

  1. With wet hands, lift the dough from the center.
  2. Fold it over itself.
  3. Rotate bowl ¼ turn, repeat 3–4 times.

How to Know Bulk Fermentation Is Done:

Your dough should:
✔ rise 30–50%
✔ look smooth and airy
✔ jiggle when the bowl shakes
✔ show bubbles along the sides

Trust the dough, not the clock.

Step 5: Pre-Shape & Final Shape (Evening – Day 1)

Effort: Medium
Time: ~30 minutes

  1. Lightly flour the counter.
  2. Turn out the dough and pre-shape into a loose round. Rest 20–30 minutes.
  3. Flip the dough, fold bottom → center, sides → center, top → center.
  4. Flip seam-side down and tighten using a bench scraper.
  5. Dust your banneton with a rice flour + AP flour mix.
  6. Place dough seam-side up inside.

Step 6: Overnight Cold Proof

Time: 12–16 hours
Effort: None

Cover the banneton and chill in the fridge overnight.
This slow fermentation builds stronger flavor and better oven spring.

Step 7: Bake (Morning – Day 2)

Effort: Medium
Time: 1 hour

Preheat

Place your Dutch oven inside the oven and preheat to 475°F (245°C) for at least 45 minutes.

Score the Loaf

  1. Turn out the dough onto parchment.
  2. Score with a sharp blade — one deep, confident slash.

Bake

  • Bake 25 minutes covered.
  • Then reduce heat to 450°F (230°C) and bake 20–25 minutes uncovered until dark golden brown.

Cool

Let the loaf cool 3–4 hours before slicing.
(If you cut too early, the crumb turns gummy.)

Nutrition (Per Slice – approx 1/12 loaf)

  • Calories: ~180 kcal
  • Fat: 0.5g
  • Sodium: 325mg
  • Carbs: 37g
  • Fiber: 1.5g
  • Sugar: 0.2g
  • Protein: 6g

Recipe Notes & Troubleshooting

✔ Your dough didn’t rise?

Your starter may be weak. Feed it 2–3 times before baking day.

✔ Oven spring is flat?

Usually under-proofed or over-proofed. Use visual cues, not exact hours.

✔ Pale crust?

Not hot enough. Preheat longer.

✔ Crust too thick?

Loaf may be overbaked. Also check your Dutch oven temperature.

✔ Dough sticking in banneton?

Use rice flour — it doesn’t absorb moisture like AP flour.


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