Why Sourdough?
Sourdough is the oldest form of leavened bread in the world — and after years of commercial yeast dominating home baking, it's experiencing a spectacular revival. And for good reason: sourdough bread tastes dramatically better than yeasted bread, keeps longer, and is easier on your digestive system thanks to the long fermentation that partially breaks down gluten and phytic acid.
The catch? Sourdough operates on its own schedule. It ferments slowly and requires attention at key moments. But once you understand the process, it becomes deeply satisfying — and almost automated.
Ingredients
- Bread flour (12–14% protein) 500 g
- Water (lukewarm, ~28°C) 375 g
- Active sourdough starter 100 g
- Fine sea salt 10 g
Total dough weight: ~985 g · Hydration: 75%
Equipment You'll Need
- Digital kitchen scale (essential)
- Large mixing bowl
- Bench scraper
- Banneton (proofing basket) or a bowl lined with a floured tea towel
- Dutch oven / cast iron pot with a lid
- Bread lame or sharp serrated knife for scoring
Method
Feed Your Starter — 8–12 Hours Before
The night before baking (or 8–12 hours ahead), feed your starter. Mix 50g of your unfed starter with 50g of bread flour and 50g of water. Leave it at room temperature until it doubles in size and is bubbly and active. A starter that's at peak activity (just past its maximum rise) will give you the best lift and flavour.
How to test if your starter is ready: Drop a teaspoon of it in a glass of water. If it floats, it's ready to bake with.
Auto-Lyse (Hands-Off Gluten Building)
About 1 hour before your starter peaks, combine the 500g flour and 340g of the water (reserve 35g for later). Mix until no dry flour remains — don't knead, just combine. Cover and rest for 30–60 minutes. During this rest, a process called auto-lyse occurs: the flour hydrates fully and gluten begins forming on its own without any effort from you.
Add Starter and Salt
Once your starter is active (float test passes), add 100g of starter to the autolysed dough. Incorporate it by squeezing the dough through your fingers. Then dissolve 10g salt in the remaining 35g of water and add that to the dough. Mix until fully combined. The dough will feel shaggy and somewhat sticky — that's expected.
Bulk Fermentation — 4 to 5 Hours at ~24°C
This is where the flavour and structure develop. Leave your covered dough to ferment at room temperature. During the first 2 hours, perform a set of stretch and folds every 30 minutes (4 sets total). To do one set: wet your hand, grab one side of the dough, stretch it upward, fold it over itself, then rotate the bowl and repeat on all 4 sides.
After your 4 sets, leave the dough undisturbed for the remaining time. Bulk ferment is complete when the dough has grown by 50–75%, feels airy, and retains a slight dome when you turn the bowl.
Pre-shape and Bench Rest
Gently scrape the dough onto an unfloured surface. Using a bench scraper, fold the edges in and drag the ball towards you to create surface tension — like you're rounding it. Leave it uncovered for 20–30 minutes. This "bench rest" lets the gluten relax slightly so you can shape it more easily.
Final Shape
Lightly flour the surface. Flip the dough over (so the seam side faces up). Fold the top third down, then fold the left and right sides toward the center, then roll the dough away from you like a swiss roll to create a tight boule (round). Drag it toward you once more to increase surface tension. The surface should feel taut.
Proof — Cold Overnight in the Fridge
Place the shaped dough seam-side up into a well-floured banneton (or a floured bowl). Cover tightly with cling film or a shower cap and refrigerate for 8–14 hours (overnight). Cold proofing develops complex flavour, firms the dough for easier scoring, and gives you flexibility to bake when you're ready the next morning.
Preheat — Dutch Oven at 250°C for 1 Hour
Place your Dutch oven (with lid) inside the oven and preheat to 250°C (480°F) for at least 45–60 minutes. The Dutch oven must be screaming hot — this creates the steam environment in the first phase of baking, which allows maximum oven spring.
Score and Bake
Take your dough from the fridge (it goes straight from fridge to oven — no warming up needed). Turn it out onto a piece of baking parchment. Score the top quickly and decisively with a lame or sharp knife at a 30–45° angle — a single curved score works best for beginners. Carefully lower the dough (on the parchment) into the hot Dutch oven. Put the lid on.
Bake with lid on: 20 minutes at 250°C — steam phase, oven spring and
colour develop.
Remove lid: 20–25 minutes at 220°C — crust crisps and deepens in
colour. The internal temperature should reach 96°C (205°F).
Cool Completely Before Slicing
Transfer the loaf to a wire rack and resist cutting into it for at least 1 hour (ideally 2). Steam inside the loaf is still redistributing and the interior is still setting. Cutting too early results in a gummy, dense crumb that looks underbaked. Be patient — it is absolutely worth the wait.
Pro Tips
- Starter activity is everything. A weak starter gives flat, dense bread. Feed consistently and use it at peak activity.
- Judge by look and feel, not just time. Fermentation times vary by room temperature. In summer, bulk ferment might take 3 hours; in winter, 6.
- Don't skip the Dutch oven. It's a game-changer. The steam it traps is what gives sourdough its signature blistered crust and dramatic oven spring.
- Scoring must be swift and confident. A hesitant score drags and tears. Use a very sharp blade and one decisive movement.
- Same-day is possible. If you're short on time, proof at room temperature for 2–3 hours instead of overnight. Flavour won't be as complex, but it still works.
Storage
Sourdough keeps well for 3–5 days at room temperature, stored cut-side down on your chopping board (no bag needed — the crust protects it). For longer storage, slice and freeze. Toast directly from frozen; the flavour is excellent.
"The first time your sourdough comes out of the oven with ears and blisters and a deep mahogany crust — there's simply nothing in cooking that feels quite like it."