Sourdough Bread
A crackling crust and chewy crumb without turning your kitchen into a lab.
Overnight fridge proofing, 20 min active, minimal dishes.
Timing: 35 mins
Sourdough Bread
A crackling crust and chewy crumb without turning your kitchen into a lab.
Overnight fridge proofing, 20 min active, minimal dishes.
Timing: 35 mins
Key move
Use the fridge as your control knob--overnight proofing improves both flavor and handling.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Dutch Oven5-7 qt
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Spice Blend (0/1)
The Pantry (0/2)
Other (0/1)
Dough is too sticky and hard to handle during Step 3 (SHAPE).
Cause: Insufficient gluten development during Step 2 (FOLD) or dough is too warm.
The loaf spread flat in the bowl during Step 3 (SHAPE) and didn't hold its dome.
Cause: Under-proofed dough or weak gluten structure. Fix: Ensure the dough passed the 'volume increase' checkpoint in Step 2. If it spread flat, try to gently reshape it into a tau…
Chef's Notes
If your dough is very sticky, add 20–30g extra flour next time; hydration varies by flour.
Underproofed looks dense and tight; overproofed spreads and bakes flatter—aim for a jiggly, aerated dough at the end of bulk.
Keep cut-side down on a board for 1 day; freeze slices for long storage.
The Method
MIX
Mix flour and water (1½ cups) until no dry flour remains. Rest 30 minutes.
Dry pockets: If dry flour remains, the hydration will be uneven, leading to hard, uncooked bits in the final crumb.
Dough looks shaggy but fully hydrated; no dry pockets.
ADD
Add starter and salt. Pinch and fold until incorporated.
Incomplete integration: Failure to fully incorporate the starter creates pockets of raw flour and uneven fermentation.
Dough feels more elastic and cohesive; starter streaks disappear.
FOLD
Bulk ferment 4-6 hours at room temp with 3 sets of stretch-and-folds in the first 90 minutes (every 30 minutes).
Overworking: Avoid aggressive tearing; use gentle, deliberate pulls to maintain the gluten network.
Dough becomes smoother and holds shape; volume increases noticeably.
SHAPE
Shape into a tight round. Place seam-side up in a floured towel-lined bowl. Refrigerate 8-16 hours.
Loose shaping: If the dough is not tight enough, it will flatten into a pancake during the long rest.
Sticking: Ensure the towel is heavily floured to prevent the dough from fusing to the fabric.
Surface is taut; the dough holds a dome rather than spreading flat.
BAKE
Heat oven to 475°F with a Dutch oven inside. Turn dough onto parchment, score, and bake covered 20 minutes, uncovered 20-25 minutes, until Crust is deep brown and the loaf sounds hollow when tapped..
Steam burn: Use extreme caution when removing the Dutch oven lid; a sudden burst of hot steam will release.
Crust is deep brown and the loaf sounds hollow when tapped.
COOL
Cool at least 60 minutes before slicing.
Gummy interior: Slicing before the internal steam dissipates will result in a doughy, gummy texture that cannot be fixed.
Crumb sets; slicing early makes it gummy.
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