Easy Homemade Sourdough Bread Recipe with Crispy Crust
This easy homemade sourdough bread recipe produces two gorgeous loaves with a deeply caramelized, crackling crust and an open, chewy crumb. Made with just four simple ingredients and a lively sourdough starter, it is naturally fermented over a long cold proof for extraordinary flavor. Perfect for beginners and seasoned bakers alike, this is the only sourdough recipe you will ever need.
Equipment
- Large mixing bowl
- Kitchen scale
- Dutch oven (x2)
- Banneton proofing basket or bowl
- Bread lame or sharp knife
- Wire cooling rack
- Parchment paper
- Instant-read thermometer
Ingredients
- 800 g bread flour plus extra for dusting
- 575 g filtered water room temperature, about 75 degrees F
- 175 g active sourdough starter fed and at peak activity within the last 4 to 8 hours
- 18 g fine sea salt
- 2 tbsp rice flour for dusting bannetons
Instructions
- Combine bread flour and water in a large bowl and mix with your hands until no dry flour remains. Cover with a damp towel and let rest for 45 minutes at room temperature. This autolyse step hydrates the flour and begins gluten development without any kneading.
- After the autolyse, pour the active sourdough starter over the dough and sprinkle the salt on top. Using wet hands, pinch and fold the dough repeatedly for 3 to 5 minutes until the starter and salt are fully incorporated and the dough feels cohesive.
- Cover the bowl and begin bulk fermentation at room temperature (75 to 78 degrees F is ideal) for 4 to 5 hours. During the first 2 hours, perform a set of stretch and folds every 30 minutes for a total of 4 sets: wet your hand, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 4 times per set. The dough should feel increasingly airy and elastic as fermentation progresses.
- Once bulk fermentation is complete and the dough has increased by 50 to 75 percent with a domed, jiggly surface, gently turn it onto an unfloured work surface. Divide into two equal pieces using a bench scraper. Pre-shape each piece into a rough round by folding the edges toward the center. Leave uncovered for 20 minutes to relax.
- For the final shape, flip each pre-shaped round and stretch it gently into a rectangle. Fold the top third down, then fold both sides in, and roll the dough toward you to create a tight boule or batard with good surface tension. Drag it across the counter to seal the seam. Dust each banneton or bowl generously with rice flour and place the loaves seam-side up inside. Cover with plastic wrap or a shower cap.
- Refrigerate the shaped loaves for 10 to 16 hours (overnight is ideal). This cold proof slows fermentation, dramatically improves flavor complexity, and makes the dough easier to score. Do not skip this step.
- When ready to bake, place two Dutch ovens (with lids) in the oven and preheat to 500 degrees F (260 degrees C) for at least 45 minutes. The Dutch ovens must be screaming hot before the dough goes in.
- Remove one loaf from the refrigerator at a time. Flip it from the banneton onto a sheet of parchment paper. Using a bread lame or very sharp knife held at a 30 to 45 degree angle, score the top with one confident slash about half an inch deep. Carefully lower the parchment and loaf into the hot Dutch oven using the parchment as a sling and replace the lid. Repeat with the second loaf.
- Bake covered at 500 degrees F for 20 minutes. The steam trapped inside the Dutch oven allows the loaves to expand fully and develop an open crumb before the crust sets.
- Remove the lids and reduce the oven temperature to 450 degrees F (230 degrees C). Continue baking uncovered for 22 to 25 minutes until the crust is a deep, rich mahogany brown. The internal temperature of the bread should reach 205 to 210 degrees F on an instant-read thermometer.
- Transfer the freshly baked sourdough bread loaves to a wire cooling rack. Allow them to cool for a minimum of 1 hour before slicing. The crumb structure continues to set as the loaves cool, and cutting too early will result in a dense, gummy interior. Enjoy the crackle as the crust cools.
Notes
Total time includes approximately 24 hours of fermentation and cold proofing. Active hands-on time is about 1 hour. For best oven spring, bake the loaves straight from the refrigerator without letting them come to room temperature first. A deeply dark crust is not burned, it is caramelized and delicious. Store cooled loaves in a paper bag or bread box at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and foil for up to 3 months. Refresh day-old bread in a 375 degree F oven for 8 to 10 minutes to restore the crispy crust.