Classic Crusty Sourdough Bread (Printable)

Create a traditional crusty loaf with chewy crumb and tangy flavor using wild yeast fermentation techniques.

# What's Needed:

→ Starter

01 - 3.5 oz active sourdough starter (fed and bubbly)

→ Dough

02 - 13.2 oz bread flour (plus extra for dusting)
03 - 0.9 oz whole wheat flour
04 - 9.7 oz water (room temperature)
05 - 0.35 oz sea salt

# How to Make It:

01 - Combine bread flour, whole wheat flour, and water in a large bowl. Mix until just incorporated and no dry flour remains. Cover the bowl and let rest for 1 hour at room temperature.
02 - Add the active sourdough starter and sea salt to the autolysed dough. Mix by hand using a pinching motion or use a spatula until fully incorporated and the dough begins to develop some structure.
03 - Cover the bowl and let ferment at room temperature for 4-5 hours. Every 30-45 minutes, perform a stretch and fold: grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat 4 times per session.
04 - Turn the dough onto a lightly floured surface. Gently shape it into a round boule by folding the edges toward the center. Cover with a towel and let rest for 20 minutes to relax the gluten.
05 - Shape the dough into a tight round loaf, creating surface tension. Place seam side up in a well-floured proofing basket or bowl lined with a floured kitchen towel.
06 - Cover and let rise at room temperature for 2-3 hours until increased in volume by about 50%, or refrigerate overnight for 8-12 hours for a more pronounced sour flavor and improved oven spring.
07 - Place a Dutch oven or heavy cast-iron pot with its lid in the oven. Preheat to 480°F for at least 30 minutes to ensure the pot is thoroughly hot.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade or lame in a pattern of your choice. Transfer to the preheated pot, cover with the lid, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake another 25 minutes until deep golden brown.
09 - Remove the bread from the Dutch oven and transfer to a wire rack. Cool completely for at least 2 hours before slicing to allow the crumb to set properly.

# Tips for Success:

01 -
  • The crust develops this incredible shatter when you bite into it, giving way to a tender open crumb that rivals any bakery loaf
  • Once you get the timing down, this bread becomes the kind of weekend ritual that makes your whole house feel like home
  • The tangy flavor deepens with each bake, making your starter more uniquely yours over time
02 -
  • Underproofed dough will bake up dense and tight, while overproofed loaves spread flat and lose their shape in the oven
  • The Dutch oven creates essential steam for oven spring, but preheating it empty is crucial to that initial dramatic rise
  • Cooling completely on a wire rack prevents the bottom crust from steaming and becoming soggy
03 -
  • A glass of water placed next to your dough overnight can help maintain consistent humidity in your proofing environment
  • Rotate your loaf halfway through baking for even browning, especially if your oven has hot spots

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