Sourdough Bread

Simple sourdough loaf with a 24-hour timeline.

Time Required

  • Total: ~24 hours (mostly waiting)
  • Active: ~30 minutes
  • Autolyse: 1 hour
  • Bulk Ferment: 6 hours
  • Cold Retard: 12 hours
  • Bake: 1 hour

Ingredients

  • 500g bread flour
  • 400g water
  • 30g active starter (100% hydration)
  • 10g salt (2%)

Equipment

  • Dutch oven with lid
  • Banneton or lined bowl
  • Sheet pan or pizza stone (heat shield, see notes)

Steps

  1. Mix - Combine water and starter, then add to bread flour. Mix until just combined.
  2. Autolyse - Cover and rest for 1 hour.
  3. Add salt - Sprinkle salt over dough, fold to incorporate.
  4. Develop gluten - Knead until windowpane effect. Alternatively, stretch and fold every 15 minutes for 2 hours.
  5. Bulk ferment - Cover and ferment at ~70F for 6 hours.
  6. Shape - Shape into a boule and place seam-side up in a floured banneton.
  7. Cold retard - Refrigerate at 36F for 12 hours.
  8. Preheat - Preheat oven to 500F with dutch oven inside.
  9. Bake covered - Place loaf in dutch oven, cover with lid, reduce to 450F. Bake for 40 minutes.
  10. Bake uncovered - Remove lid, bake for 20 minutes until deep golden brown.
  11. Rest - Cool on a wire rack for at least 1 hour before cutting.

Notes

  • Place a sheet pan or pizza stone on the rack below the dutch oven to act as a heat shield. This prevents the bottom of the loaf from charring.