Making sourdough feels like a rite of passage. But it shouldn’t feel like a chemistry exam.
This recipe is simple, forgiving, and produces a loaf that cracks, pops, and tastes like a bakery threw up in your kitchen (in the best way). You’ll need an active starter. Everything else is patience and your two hands.
Step-by-Step Instructions
1
1
Mix the Dough
- In a large bowl, whisk starter and warm water until milky.
- Add flour and salt. Mix with your hands until no dry bits remain. It will look shaggy. That’s fine.
- Cover and rest for 30 minutes (autolyse).
2
2
Stretch & Folds
- Over 2 hours, perform 4 sets of stretch and folds. Every 30 minutes.
- To do a set: wet your hands, grab a side of dough, stretch it up, and fold it over the center. Rotate bowl and repeat 4 times.
- After the last fold, cover and let dough finish bulk fermenting until it’s puffy, jiggly, and has bubbles on top (about 2-4 more hours depending on your kitchen temp).
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3
Shape & Cold Proof
- Turn dough onto a lightly floured surface. Shape into a tight round.
- Place seam-side up into a floured proofing basket or a bowl lined with a floured towel.
- Cover and refrigerate for 8-12 hours (overnight).
4
4
Bake
- Preheat Dutch oven inside your oven to 500°F (260°C) for 30 minutes.
- Turn dough onto parchment paper. Score the top with a razor blade (one deep slash).
- Lower dough into Dutch oven using parchment. Cover with lid.
- Bake covered for 20 minutes. Remove lid, lower heat to 450°F (230°C), and bake uncovered for 15-20 minutes until dark golden brown.
- Cool completely on a wire rack before slicing (at least 1 hour or it will be gummy).
Summary
Prep Time: 30 minutes | Ferment + Proof: 12-16 hours | Bake Time: 40 minutes
Yield: 1 large loaf | Difficulty: Medium (requires patience, not skill)
Storage Notes
Store cut side down on a cutting board at room temperature for up to 3 days. Never refrigerate (it stales faster). Freeze whole or sliced for up to 3 months. Toast frozen slices straight from the freezer.
