- Gather Ingredients and Tools
- Prepare the Sourdough Starter
- Mix the Dough
- First Rise (Bulk Fermentation)
- Shape the Dough
- Second Rise (Proofing)
- Bake the Bread
- Cool and Store
Gather Ingredients and Tools
To make sourdough bread, you'll need flour, water, salt, and a sourdough starter. Essential tools include a mixing bowl, kitchen scale, dough scraper, proofing basket, and a Dutch oven or baking stone.
Prepare the Sourdough Starter
Feed your sourdough starter 4-12 hours before you plan to mix the dough. It should be bubbly and active. Use equal parts flour and water by weight to feed the starter.
Mix the Dough
Combine the active starter, flour, water, and salt in a mixing bowl. Mix until a rough dough forms. Let it rest for 30 minutes to an hour (autolyse) to allow the flour to hydrate.
First Rise (Bulk Fermentation)
Cover the dough and let it rise at room temperature for 4-6 hours. Perform stretch and folds every 30 minutes for the first 2 hours to develop gluten.
Shape the Dough
After the first rise, turn the dough onto a lightly floured surface. Shape it into a tight ball or loaf, depending on your preference. Place it seam-side up in a floured proofing basket.
Second Rise (Proofing)
Cover the dough and let it proof for 2-4 hours at room temperature or overnight in the refrigerator. The dough should be puffy and slightly domed.
Bake the Bread
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough to the preheated Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown.
Cool and Store
Let the bread cool completely on a wire rack before slicing. Store it in a paper bag or bread box at room temperature for up to 3 days. For longer storage, freeze the bread in an airtight bag.