Description
This classic sourdough bread with starters recipe delivers a chewy crumb, crisp golden crust, and rich tangy flavor using only natural wild yeast. Perfect for beginner or seasoned bakers looking for artisan-quality results at home. Keywords: classic sourdough bread, sourdough bread with starters, artisan bread, natural fermentation.
Ingredients
500g bread flour
50g whole wheat flour
375g water
100g active sourdough starter
10g salt
Instructions
1. In a large mixing bowl, combine 500g bread flour, 50g whole wheat flour, and 375g water. Mix until no dry bits remain. Let rest for 45 minutes (autolyse).
2. Add 100g of active sourdough starter and 10g salt. Mix thoroughly by hand until well incorporated. Let rest 30 minutes.
3. Perform 4 rounds of stretch and folds every 30 minutes to build dough strength.
4. Let the dough ferment for 4–6 hours at room temperature until puffy and risen by about 50%.
5. Turn the dough out onto a floured surface. Pre-shape into a round and let it rest uncovered for 20 minutes.
6. Final shape into a boule or batard. Place in a floured banneton, cover, and refrigerate overnight for 8–12 hours.
7. Preheat oven to 500°F with a Dutch oven inside. Score the dough and bake covered for 20 minutes.
8. Remove lid and bake another 20–25 minutes at 450°F until crust is deep golden.
9. Let cool completely before slicing for best crumb texture.
Notes
Make sure your starter is active, bubbly, and passes the float test before using.
Use a Dutch oven to create essential steam for a crisp, blistered crust.
Don’t rush the cooling step—cutting too early affects the crumb texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg