Bake a beautiful rustic sourdough loaf with a crispy crust and open crumb. This recipe takes about 24 hours from start to finish (mostly hands-off fermenting time), with around 30 minutes of active work. Perfect for bakers ready to try their first sourdough or refine their technique.
About 8-12 hours before you plan to mix your dough, feed your sourdough starter so it's active and bubbly. Mix equal parts starter, flour, and water (e.g., 50g each). Let it sit at room temperature until it doubles in size and passes the float test (a small spoonful floats in water).
In a large mixing bowl, combine the bread flour and water. Mix with your hands or a wooden spoon until no dry flour remains—it will look shaggy. Cover with a damp towel and let rest for 30-60 minutes. This autolyse period helps develop gluten naturally.
Add the active sourdough starter and salt to your dough. Use wet hands to pinch and squeeze the mixture together until the starter and salt are fully incorporated—about 5 minutes of squishing and folding. The dough will feel sticky and loose.
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, which will last about 4-5 hours total. The dough should rise by about 50% and develop a slightly domed top.
After 30 minutes of bulk fermentation, perform your first set of stretch and folds. With wet hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat 4 times total. This builds strength without kneading.
Wait another 30 minutes, then repeat the stretch and fold process exactly as before—4 stretches total, rotating the bowl each time. The dough should start feeling a bit stronger and smoother.
After another 30 minutes, do your third and final set of stretch and folds. By now the dough should feel noticeably more elastic and hold its shape better. After this set, leave the dough undisturbed for the remaining 2.5-3.5 hours of bulk fermentation.
The dough is ready when it has risen about 50%, looks puffy with visible air bubbles on the surface and sides, and jiggles when you shake the bowl. If your kitchen is cool, this might take longer than 5 hours—be patient and watch the dough, not the clock.
Lightly flour your work surface. Gently turn the dough out onto the surface (don't deflate it too much). Using a bench scraper or your hands, shape it into a loose round by folding the edges toward the center. Let it rest uncovered for 20-30 minutes—this is called the bench rest.
Lightly flour the top of the dough, then flip it over so the floured side is down. Gently stretch and fold each edge of the dough into the center, creating tension. Flip it seam-side down and use your hands or bench scraper to drag it in circles, creating a tight, smooth ball with surface tension.
Generously dust your banneton (proofing basket) or a medium bowl lined with a clean kitchen towel with rice flour or all-purpose flour. This prevents sticking. Rice flour works best but regular flour is fine too—just use plenty.
Gently lift your shaped boule and place it seam-side up in the prepared banneton. Cover with a plastic bag or shower cap (to prevent drying) and refrigerate for 8-16 hours. This cold proof develops flavor and makes scoring easier.
About 45 minutes before you're ready to bake, place your Dutch oven (with lid on) in the oven and preheat to 500°F. The pot needs to be scorching hot to create steam and spring in your bread.
Cut a piece of parchment paper slightly larger than your loaf. Remove the dough from the fridge and gently turn it out onto the parchment (it will now be seam-side down). Using a sharp knife or bread lame, score the top with one decisive slash about ½ inch deep—this controls where the bread expands.
Very carefully remove the hot Dutch oven from the oven. Using the parchment as a sling, lift the dough and lower it into the pot. Put the lid on immediately. Reduce oven temperature to 450°F and bake covered for 20 minutes.
After 20 minutes, carefully remove the lid. The bread should have risen (this is called oven spring). Continue baking uncovered for another 25-30 minutes until the crust is deep golden brown—don't underbake or the crust won't be crispy.
Remove the bread from the Dutch oven and place it on a wire cooling rack. Let it cool for at least 1 hour (ideally 2-3 hours) before slicing. The inside is still cooking as it cools, and cutting too early will give you a gummy texture. Listen for crackling sounds—that's the crust singing!