Description

A simple and beginner-friendly sourdough bread recipe that yields a deliciously crusty loaf with a soft, chewy interior using just a few ingredients and natural fermentation.

Ingredients

500g bread flour
375g water (75% hydration)
100g active sourdough starter
10g salt

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Instructions

In a large bowl, mix the flour and water until just combined. Cover and let it rest for 30 minutes (autolyse).
Add the sourdough starter and salt to the dough. Mix until fully incorporated.
Let the dough rest for 30 minutes, then begin stretch and folds every 30 minutes for the next 2 hours (4 sets total).
Cover and let the dough bulk ferment at room temperature for 4-6 hours until it has roughly doubled in size.
Turn the dough onto a lightly floured surface and shape into a round loaf. Let it rest for 20 minutes.
Final shape the dough and place into a floured proofing basket or bowl. Cover and refrigerate overnight (8-12 hours).
Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Score the dough and transfer it into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown.
Let the bread cool completely on a wire rack before slicing.

Notes

Ensure your sourdough starter is active and bubbly before using.
You can adjust hydration slightly if the dough is too sticky or dry.
Baking times may vary depending on your oven.