Sourdough Bread

This Sourdough Bread Recipe is not as hard as you think. Let me walk you through how to make the perfect loaf, with a crackly crust and chewy crumb.

Let’s get started!

Equipment – 1 Dutch Oven Pot – 1 kitchen scale – 1 Proofing basket – 1 Blade Ingredients – 350 g water 105° F – 100 g active Sourdough starter – 600 g bread flour – 12 g salt – Rice flour for dusting – Semolina flour for dusting


White Scribbled Underline

Feed the starter.


About 4-8 hours before you begin, feed the sourdough starter. You’ll want it to double in size. Mix the starter with the water in a mason jar, then add the bread flour. Mix until no more patches of flour are visible. Cover with plastic wrap.

Let it double.


Allow the starter to sit at room temperature until it activates and doubles in size. It should look very bubbly at this point.

Add the ingredients together.


In a large bowl, mix the warm water and active starter together, then add the salt and bread flour. I love using a dough whisk for this part.

Proof the dough.


Cover it with plastic wrap and let the dough rest for 30 minutes in a warm place, or in your oven on the proof setting.

Cool and store.


Without removing the dough from the bowl, pull the top into the center, then the left side into the center, then the bottom, and finally the right side (basically, pull in all the sides). Then cover the bowl with plastic wrap and let it rest for 30 more minutes at room temperature.

Cool and store.


After the 30 minutes have passed, repeat the same stretching process 5 more times with 30 minutes in between, totaling 6 stretches.

Fold and shape the dough.


After the last stretch, place the dough on a clean work surface or counter and stretch it into a small rectangle. Now, fold it into thirds and roll it up so the seam is on the inside. Then use your hands to shape the dough into a round ball by turning it on your work surface multiple times.

Chill it in the refrigerator.


Now thoroughly dust your bread-proofing basket with some rice flour and semolina flour, but not bread flour as it will make the dough stick to the basket. Place the dough into the bread-proofing basket, seam side down, and dust with a little more semolina and rice flour. Then cover and chill in the fridge for 8 hours or overnight.

Let the dough come to room temperature.


In the morning, take the bread dough out of the fridge and let the bread dough rise and come to room temperature for about 3 hours.

Score the bread.


Place an empty Dutch oven pot (with lid) in the oven and let it preheat to 450 degrees Fahrenheit. Then flip the bread dough onto a sheet of parchment paper and use a blade or sharp knife to make a few slits or designs on top of the dough. Scoring it will control where the air will expand.



Then carefully place it inside the hot Dutch oven pot and put the hot lid on top. Bake it covered for 30 minutes, then uncovered for 15-20 minutes. Let it cool before slicing.