Bakery Style Sourdough Bread
Master the art of homemade sourdough with this Bakery-Style Sourdough Bread recipe, designed to bring artisanal quality straight to your kitchen. Crafted with just four simple ingredients—active sourdough starter, bread flour, water, and salt—this recipe guides you through essential techniques like autolyse, stretch-and-folds, and overnight cold proofing to develop a loaf with a beautifully airy crumb and crackling golden crust. Baked to perfection in a scorching hot Dutch oven, this sourdough delivers the rustic charm, tangy flavor, and bakery-worthy texture we all crave. Whether you’re a seasoned baker or sourdough novice, this step-by-step recipe offers professional tips to ensure success every time. Enjoy the warm satisfaction of slicing through your own handmade loaf!
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Recipe Information
Ingredients
- 100 g Sourdough starter (active and bubbly)
- 500 g Bread flour
- 375 g Water (lukewarm)
- 10 g Salt
Instructions
Step 1: Feed your sourdough starter the night before baking to ensure it is active and bubbly for the recipe.
Step 2: In a large mixing bowl, combine 100g of active sourdough starter, 375g of lukewarm water, and 500g of bread flour. Mix until a rough dough forms (no dry flour should remain). Cover with a clean towel and let rest for 30 minutes for autolyse.
Step 3: Sprinkle 10g of salt over the dough and gently knead it in by pinching and folding the dough until fully incorporated.
Step 4: Perform four sets of stretch and folds at 30-minute intervals. To do this, grab one side of the dough, stretch it upward, and fold it over the top. Rotate the bowl and repeat for all four sides. Cover the bowl after each set.
Step 5: Once the stretch and folds are complete, allow the dough to bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
Step 6: Lightly flour your work surface and gently turn the dough out onto it. Shape the dough into a round ball or an oval, depending on your preference, then place it in a floured proofing basket or bowl lined with a kitchen towel.
Step 7: Cover the dough loosely and allow it to proof at room temperature for 1-2 hours, then transfer it to the refrigerator to cold proof overnight (8-12 hours).
Step 8: When ready to bake, preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
Step 9: Carefully remove the hot Dutch oven from the oven, gently transfer the dough to the pot, and score the top with a sharp blade or knife to allow it to expand while baking.
Step 10: Cover the Dutch oven with its lid and bake at 250°C (480°F) for 20 minutes. Then, remove the lid and bake for another 20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Step 11: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 390.0 g | 142% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 1.6 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
