Classic Tangy Sourdough Loaf (Printable)

Craft an authentic loaf with tangy flavor, crisp crust, and chewy crumb through wild yeast fermentation.

# What You'll Need:

→ Dough

01 - 4.5 cups bread flour (500 g)
02 - 1.5 cups room temperature water (350 g)
03 - 0.5 cup active sourdough starter, 100% hydration (100 g)
04 - 2 teaspoons fine sea salt (10 g)

→ For Dusting

05 - Rice flour or additional bread flour for dusting

# How-To Steps:

01 - Combine bread flour and water in a large bowl. Mix until just incorporated with no dry patches. Cover the bowl and let rest for 1 hour at room temperature.
02 - Add active sourdough starter and sea salt to the dough. Mix thoroughly by hand or with a dough scraper until the starter is fully distributed and salt is dissolved. The dough should become cohesive and slightly tacky.
03 - Perform 4 sets of stretch and folds at 30-minute intervals over 2 hours. For each set, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat for all four sides. Keep the dough covered between sets.
04 - Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours. The dough is ready when it has approximately doubled in size and shows visible bubbles on the surface.
05 - Turn the dough onto a lightly floured surface. Gently degas and shape into a tight round or oval, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket with the seam side facing up. Cover and refrigerate for 8–12 hours for cold fermentation.
07 - Position oven rack in the lower third. Place a Dutch oven inside and preheat to 450°F for at least 30 minutes to ensure thorough heating.
08 - Invert the dough onto parchment paper. Score the top with a sharp blade in your desired pattern. Transfer with parchment into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
09 - Remove the Dutch oven lid and continue baking for an additional 20 minutes until the crust reaches a deep golden brown color. Internal temperature should read approximately 200–210°F.
10 - Transfer the loaf to a wire rack. Allow to cool completely for at least 1 hour before slicing to ensure proper crumb structure.

# Expert Suggestions:

01 -
  • The tangy flavor develops naturally over time, no commercial yeast needed
  • Your home will smell like an artisan bakery for hours
02 -
  • Patience is everything, rushing the fermentation will give you dense bread
  • A properly active starter should float in water, if it sinks, feed it again
03 -
  • Rice flour in your proofing basket keeps the dough from sticking better than bread flour
  • A spray bottle of water on the crust right after scoring can improve oven spring

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