Sourdough Bread at Home
3 days (mostly resting and fermenting)Makes 2 loaves
A naturally leavened sourdough with a burnished crust and open crumb, built over three days through starter refreshment, bulk fermentation, and cold proofing.
| prepDay 1 morning: Remove mature starter from refrigerator | ||||||||||||
| 20 grams mature sourdough starter (for first feeding) | Feed starter, let rise 10–12 hrs | Discard, feed starter again, rest overnight | Bake covered 20 min, then uncovered 30–40 min at 450°F / 230°C until deep brown | |||||||||
| 200 grams white bread flour (for starter feedings) | ||||||||||||
| 700 grams high-quality white bread flour | Mix flour & water, autolyse 30 min–2 hrs | Float test starter; add to dough, mix | Add salt & water, rest 10 min | Stretch & fold dough 10 min until smooth | Windowpane test; rest 60 min | Fold dough every 60 min, 3–7 hrs until pillowy | Pre-shape into two rounds, rest 20 min | Final shape, place seam-side up in baskets | Proof at room temperature 1–1½ hrs | Poke test; chill overnight or up to 2 days | Turn loaf onto parchment, dust, score ¼ inch deep | |
| 300 grams whole-wheat, whole-grain rye, or spelt flour (or combination) | ||||||||||||
| 750 grams lukewarm tap water (about 90°F / 32°C) | ||||||||||||
| 200 grams ripe sourdough starter | ||||||||||||
| 20 grams kosher salt or fine sea salt | ||||||||||||
| 20 grams water (for salt incorporation) | ||||||||||||
| Rice flour, for dusting baskets and shaped dough | Line baskets with towels, dust with flour blend | |||||||||||
| White bread flour, for dusting work surfaces and baskets | ||||||||||||
| Rice flour, for dusting | ||||||||||||
| Parchment paper | ||||||||||||
| Dutch oven | Preheat oven to 500°F / 260°C, 1 hr with Dutch oven | |||||||||||
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