Step by Step Sourdough Bread
A detailed sourdough boule with a long cool rise, four sets of folds, and a hot Dutch oven bake for a blistered, crackly crust.
Equipment
- Large mixing bowl
- Kitchen scale
- banneton or towel-lined bowl
- Dutch oven with lid
- Parchment paper
- bread lame or sharp knife
- Wire rack
Ingredients
Main Ingredients
- ½ cup bubbly active sourdough starter 100 g
- 1 ½ cups warm water 375 g, plus 1 tablespoon
- 4 cups bread flour 500 g
- 2 tsp fine sea salt 12 g
Instructions
Cooking
- Mix. Whisk starter and water, add flour and salt, and stir until no dry flour remains. Rest 30 minutes.
- Fold. Fold the dough four times, 30 minutes apart, then let it rise 8 to 10 hours until about 50 percent bigger.
- Shape. Pre-shape, rest 30 minutes, shape again, and chill in a floured bowl 1 to 48 hours.
- Heat. Heat a Dutch oven in a 500 degrees F oven.
- Bake. Score, bake at 450 degrees F covered 30 minutes, then uncovered at 400 degrees F for 10 to 15 minutes until 205 degrees F inside.
- Cool. Cool on a rack for 1 hour before slicing.
Notes
Substitutions: Use all-purpose flour with 2 tablespoons less water. Use a baking steel plus a pan of hot water if you have no Dutch oven.
Tips: Judge the rise by volume, not the clock. Use parchment as a sling to lower the dough into the pot.
Storage: Keep 3 days at room temperature wrapped in a towel, or freeze slices.