Light Almost Airy Sourdough Bread
Experience the perfect balance of tangy flavor and delicate texture with this recipe for Light Almost Airy Sourdough Bread. Crafted with just four simple ingredients—flour, water, salt, and an active sourdough starter—this bread achieves a wonderfully open crumb and crisp, golden crust. The recipe emphasizes hands-on techniques like stretch-and-folds to build gluten structure, while a slow, overnight proof in the refrigerator intensifies the sourdough’s complex flavor. Ideal for beginners and seasoned bakers alike, this recipe walks you through every step, from shaping the dough to creating bakery-level steam in your home oven. Enjoy the satisfaction of baking a loaf that’s light, airy, and packed with artisanal charm—perfect for sandwiches, toast, or simply enjoying plain.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter (100% hydration)
- 375 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine 100 grams of active sourdough starter with 375 milliliters of water. Stir until the starter is dissolved and the mixture is cloudy.
Add 500 grams of all-purpose flour to the bowl and mix until no dry flour remains. Let the dough rest (autolyse) for 30 minutes to hydrate the flour.
Sprinkle 10 grams of salt over the dough. Using your hands, pinch and fold the dough to incorporate the salt evenly.
Begin the first stretch-and-fold. Gently pull one edge of the dough upward and fold it over the middle. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes.
Perform three additional rounds of stretch-and-fold every 30 minutes, covering the dough in between. Each round strengthens the gluten structure, creating the airy texture.
After the final stretch-and-fold, cover the bowl and let the dough bulk ferment at room temperature for 4 to 6 hours, or until it has risen and looks puffy with visible bubbles.
Lightly flour a work surface and gently turn out the dough. Shape it into a round or oval loaf, being careful not to deflate it. Place the shaped dough into a floured proofing basket or a parchment-lined bowl.
Cover the dough and refrigerate for 12 to 18 hours to proof slowly. This enhances the flavor and structure.
Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside. If using a Dutch oven, heat the lid as well.
When the oven is ready, carefully transfer the dough onto parchment paper or directly onto the preheated surface. If desired, score the top of the dough with a sharp knife or lame to control how it expands during baking.
Place the dough into the hot Dutch oven or onto the stone. Cover with the lid or use steam (e.g., a tray of water) in the oven to create a crisp crust. Bake for 20 minutes.
After 20 minutes, remove the lid or stop steaming and lower the oven temperature to 220°C (430°F). Bake for an additional 15 to 20 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and transfer to a wire rack to cool completely before slicing. Cooling prevents a gummy texture and allows the crumb to set.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 402.6 g | 146% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 1.3 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 586 mg | 12% | |
*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.
