Sourdough timing is deliberately broad because fermentation depends on starter strength and room temperature. The dough should look aerated and lively before shaping.
Cook · Recipe
Sourdough Bread
A naturally leavened loaf made with active starter, a long room-temperature fermentation and a hot covered bake.
At a glance
Recipe summary
- Prep
- 30 min
- Cook
- 55 min
- Rest
- 17 hr 25 min
- Total
- 18 hr 50 min
- Serves
- 1 loaf
- Skill
- Advanced
What you need
Ingredients
Metric US Ingredient
240 ml 1 cup active sourdough starter
360 ml 1½ cups warm water
480 g 4 cups strong white bread flour
9 g 1½ tsp fine salt
As needed As needed rice flour or plain flour For the proofing basket.
How to make it
Method
- Mix the active starter and 360 ml water in a large bowl. Add the 480 g bread flour and 9 g salt and mix to a sticky dough.
- Cover and leave at room temperature for 12 to 18 hours until expanded, bubbly and aerated.
- Tip onto a lightly floured surface, shape gently into a round and place seam-side up in a well-floured banneton or lined bowl.
- Cover and prove for another 2 to 4 hours until the dough looks lighter and slowly springs back when pressed.
- Place a lidded Dutch oven in the oven and heat to 230°C / 210°C fan / 450°F for at least 30 minutes.
- Turn the loaf onto baking paper, score the top and lower it carefully into the hot pot.
- Bake covered for 25 minutes, then uncover and bake for 20 to 30 minutes until deeply browned.
- Cool completely on a wire rack before slicing.
Useful notes
Equipment
- Large mixing bowl
- Banneton or cloth-lined bowl
- Lidded Dutch oven
- Baking paper
- Bread lame or sharp knife
- Wire rack
Substitutions
- Use up to 100 g wholemeal or rye flour within the total flour weight.
- Use a baking stone and steam tray if a Dutch oven is unavailable.
Allergen notes
- Contains wheat and gluten.
Storage
Keep cut-side down or wrapped at room temperature for up to 3 days. Freeze sliced for up to 3 months. Do not refrigerate, as bread stales faster there.
Tips
- Use starter at or near peak activity.
- Fermentation time varies with room temperature; judge the dough as well as the clock.
- Cool fully before slicing so the crumb is not gummy.