Description

This classic sourdough bread recipe yields a crusty golden loaf with a soft, chewy center and a tangy flavor. Made with just flour, water, salt, and a live sourdough starter, this no-knead bread is baked in a Dutch oven, using an overnight cold fermentation method for optimal texture and flavor. Perfect for home bakers seeking an approachable, hands-off way to enjoy authentic sourdough bread.

Ingredients

Scale

Sourdough Bread Ingredients

4 cups (500g) bread flour or all-purpose flour
1 ⅔ cups (375g) warm water
1 cup (200g) active sourdough starter
2 teaspoons (10g) salt

Optional Tools

Mixing bowl
Dough scraper or spatula
Dutch oven or baking stone
Kitchen towel or plastic wrap

Instructions

Mix the dough: In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water. Stir until a shaggy dough forms. Let it rest for 30 minutes to autolyse, which helps hydrate the flour.
Add starter and salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt to the dough. Mix well until fully combined.
Stretch and fold: Every 30 minutes for 2 hours, perform sets of stretch and folds. To do this, grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl a quarter turn and repeat four times per set. This strengthens gluten without kneading.
Bulk rise: Cover the bowl and let the dough rise at room temperature for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
Shape the dough: Gently turn the dough out onto a lightly floured surface. Tuck and shape it into a round or oval loaf, folding the edges underneath. Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl.
Final proof: Cover and refrigerate the shaped dough for 8 to 12 hours overnight. The cold fermentation develops flavor and improves texture.
Preheat oven: Place a Dutch oven with the lid inside your oven and preheat to 450°F (232°C).
Prepare for baking: Remove the dough from the fridge and turn it out onto parchment paper. Score the top with a sharp knife or razor blade to allow expansion.
Bake covered: Carefully transfer the dough with the parchment paper into the hot Dutch oven. Cover and bake for 20 minutes to generate steam and a crispy crust.
Bake uncovered: Remove the lid and continue baking for an additional 25 minutes until the crust is deep golden brown and crisp.
Cool: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing. This cooling step ensures the crumb finishes setting and maintains texture.

Notes

Use bread flour for a chewier texture or all-purpose flour if bread flour is unavailable.
Ensure the sourdough starter is active, bubbly, and passes the float test before baking.
Keep the starter feeding routine regular: daily at room temperature if baking often, or weekly if storing in the fridge.
If dough is sticky, wet your hands or use a bench scraper to handle it.
To add steam for a softer crust, place a pan of water in the oven while baking.
Common issues: flat bread may need more rising time or a stronger starter; overly sour bread can be mitigated by reducing ferment time; too hard crust can be softened by wrapping the loaf after baking.
Try adding mix-ins like herbs, nuts, or cheese during the stretch and fold phase, but keep total additions to about 1 cup.

Prep Time: 45 minutes (including autolyse and initial mixing)
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: sourdough bread, no-knead bread, homemade bread, artisan bread, Dutch oven bread, overnight fermentation, sourdough starter, chewy bread, crusty bread