Bake a beautiful rustic sourdough loaf with a crispy crust and tangy, open crumb. This project takes about 24 hours from start to finish (mostly hands-off time) and is intermediate level — perfect for home bakers ready to explore fermentation and develop their bread-making skills.
About 8-12 hours before you plan to mix your dough, feed your sourdough starter. Mix equal parts starter, flour, and water (e.g., 50g each) in a clean jar. Cover loosely and let sit at room temperature until doubled and bubbly — this means it's active and ready to use.
In a large mixing bowl, combine the bread flour and water. Mix with your hands or a wooden spoon until no dry flour remains — the dough will look shaggy. Cover the bowl with a damp kitchen towel and let rest for 30-60 minutes. This autolyse period helps develop gluten naturally.
Add the active sourdough starter and salt to your rested dough. Wet your hands slightly and pinch and fold the dough repeatedly, squishing the starter and salt throughout. It will feel messy at first — keep going for about 5 minutes until everything is well incorporated and the dough starts to smooth out.
Cover the bowl with a damp towel and let the dough rest at room temperature (ideally 75-78°F). This is the start of bulk fermentation, where the dough will rise and develop flavor. Set a timer for 30 minutes — you'll be doing stretch and folds.
Wet your hands to prevent sticking. Grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this 4 times total (once on each side). This builds strength in the dough. Cover and rest for 30 minutes.
Repeat the stretch and fold process exactly as before — wet hands, stretch each side up and over, rotate the bowl. The dough should feel a bit stronger and hold together better. Cover and rest another 30 minutes.
Perform the third set of stretch and folds. By now the dough should feel noticeably smoother and more elastic. Cover and rest for 30 more minutes.
Do your last set of stretch and folds. The dough should be puffy, smooth, and hold its shape well. Cover the bowl and now let it rest undisturbed for 2-3 more hours at room temperature. It should grow about 30-50% in size and look airy.
Lightly flour your work surface. Gently tip the dough out onto it — try not to deflate it too much. With floured hands, gather the edges and fold them toward the center to create a round shape. Let it rest uncovered for 20-30 minutes. This is called the bench rest.
Lightly flour the top of the dough and flip it over so the smooth side is down. Fold the edges into the center again, creating tension, then flip it back over. Cup your hands around the dough and drag it in circles on the counter to create a tight, round ball with a smooth top. The bottom should have a seam.
Generously dust a banneton basket or a medium bowl lined with a clean kitchen towel with rice flour or bread flour. This prevents sticking. Make sure the entire surface is well coated.
Carefully lift the shaped dough with the seam side up and place it seam-side up into the prepared banneton or bowl. Cover with a plastic bag or damp towel. Refrigerate for 8-16 hours (overnight works great). This cold proof develops deeper flavor and makes scoring easier.
About 45 minutes before you're ready to bake, place a Dutch oven (with the lid on) on the middle rack of your oven. Preheat the oven to 500°F (260°C). The Dutch oven needs to be screaming hot to create steam and a crispy crust.
Cut a piece of parchment paper slightly larger than your dough. Remove the dough from the fridge and gently turn it out onto the parchment, seam side down. Using a sharp knife, razor blade, or bread lame, quickly score a pattern on top — a simple slash or cross works beautifully. Cut about 1/4 inch deep at a slight angle.
Very carefully remove the hot Dutch oven from the oven (use oven mitts!). Lift the parchment paper with the dough and lower it into the Dutch oven — the paper makes this safe and easy. Put the lid back on immediately.
Place the covered Dutch oven back in the oven and immediately reduce the temperature to 450°F (230°C). Bake covered for 20 minutes. The lid traps steam, which helps the bread rise and develop a glossy crust.
After 20 minutes, carefully remove the lid from the Dutch oven. Continue baking uncovered for another 25-30 minutes, until the crust is deep golden brown and sounds hollow when tapped on the bottom. If it's browning too quickly, lower the temp to 425°F.
Remove the bread from the Dutch oven and place it on a wire cooling rack. Let it cool for at least 1 hour before slicing — this is crucial! The interior is still cooking and setting during this time. Cutting too early will give you a gummy texture.
Once fully cooled, use a serrated bread knife to slice your beautiful sourdough boule. Admire that open crumb and crispy crust! Store leftover bread cut-side down on a cutting board, or wrap in a kitchen towel at room temperature for up to 3 days.