Sourdough Bread
A crackling crust and chewy crumb without turning your kitchen into a lab.
Timing: 35 mins
Sourdough Bread
A crackling crust and chewy crumb without turning your kitchen into a lab.
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.
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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.
Dough looks shaggy but fully hydrated; no dry pockets.
ADD
Add starter and salt. Pinch and fold until incorporated.
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).
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.
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..
Crust is deep brown and the loaf sounds hollow when tapped.
COOL
Cool at least 60 minutes before slicing.
Crumb sets; slicing early makes it gummy.
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