Go Back Email Link
+ servings
Sourdough bread sliced and toasted on a wooden board.
Print Recipe
5 from 1 vote

Sourdough Bread Recipe

A chewy textured center with a crispy, crunchy crust and a delicious tangy sourdough flavor!
Prep Time5 hours
Cook Time40 minutes
Course: Bread
Cuisine: American
Keyword: bread, sourdough
Servings: 1 loaf
Calories: 1499kcal
Author: Leigh Harris

Ingredients

  • 140 g active sourdough starter
  • 255 g water room temperature
  • 380 g unbleached bread flour or all-purpose flour
  • 11 g kosher salt or sea salt

Instructions

  • Place a large bowl or a round food storage container on the food scale and zero it out.
  • Add 140 grams of active sourdough starter, zero the scale out again and add 255 grams of room temperature filtered water. Stir to combine the starter and water.
  • Place the container back on the scale, zero it out again and add 380 grams of unbleached bread flour. Stir with a dough whisk or use your hands to mix the dough until no dry flour remains and it pulls away from the sides of the bowl.
  • Place a small container on the scale and measure 11 grams of kosher salt. Set aside.
  • Cover the bowl and autolyse (let rest) for two hours.
  • After the two-hour autolyse add half the salt. Stretch and fold four times. Add the remaining salt. Stretch and fold another four times (see video). Cover the container again and let rest for 30 minutes. It’s easier and less messy if you dampen your fingers before folding the dough.
  • Over the next 1 1/2 hours (after adding the salt and folding) you will stretch and fold, cover and let rest every 30 minutes.
  • After the last fold and rest time, you should be able to stretch a windowpane.
  • On a lightly floured surface pre-shape the dough and let it bench rest for 20 minutes. Don’t use too much flour.
  • After 20 minutes you are going to shape the dough into a boule and place it in a well-floured banneton seam side up. Dust lightly with flour and place in a large plastic bag or cover with plastic wrap so the dough doesn’t dry out. 
  • The next morning (or when ready to bake) pull the dough out of the refrigerator, remove it from the bag or unwrap it, and let it warm up a bit.
  • While the dough is warming preheat the oven to 500 degrees F with the dutch oven in.
  • Once the oven is preheated, place a piece of parchment paper over the top of the banneton, carefully hold a cutting board or baking sheet over the banneton and flip it over onto the parchment paper.
  • Spray a lame (dough slicing knife) or sharp knife with cooking oil spray and make a cross pattern in the top of the dough.
  • Carefully place the dough using parchment paper as handles into the preheated dutch oven. Careful, the dutch oven will be hot. Place the dutch oven in the hot oven and spray with water at least 10 times. Carefully place the dutch oven lid on and turn the oven down to 435 degrees F.
  • Bake with the lid on for 20 minutes. Remove the lid, rotate the pan, and bake another 15-20 minutes.

Notes

The nutrition calculation is based on the entire loaf.

Nutrition

Calories: 1499kcal | Carbohydrates: 302g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Sodium: 4286mg | Potassium: 381mg | Fiber: 10g | Sugar: 1g | Vitamin A: 8IU | Calcium: 67mg | Iron: 3mg