Description
This High-Hydration Homemade Sourdough Bread recipe yields a delicious, artisan-style loaf with a beautifully open crumb and crisp crust. Featuring a high ratio of water to flour, this sourdough requires patience with steps including autolyze, stretch-and-fold, and a cold proof, ultimately baked in a preheated Dutch oven for the perfect crust and texture.
Ingredients
Sourdough Starter and Dough
- 90 grams (⅓ cup) active sourdough starter
- 375 grams (1½ cups plus 1 tablespoon) lukewarm water
- 500 grams (4 cups plus 2 tablespoons) bread flour
- 11 grams (1¾ teaspoons) fine sea salt
Instructions
- Mix the dough: Add the active sourdough starter to a medium bowl. Stir in the lukewarm water until combined, then add the bread flour and sea salt. Stir with a rubber spatula or wooden spoon until combined, then use your hands to thoroughly mix the dough. The dough will be shaggy and sticky, which is normal; do not add any additional flour.
- Autolyze: Cover the bowl with a damp kitchen towel and let it rest for 30 minutes to 1 hour. This step allows the flour to hydrate and gluten to develop, making the dough easier to work with and improving the bread’s texture.
- Stretch-and-Fold: Grab one side of the dough and pull it up and into the center, repeating three more times around the dough. Cover again and repeat these stretches 2-3 times every 30 minutes if possible, aiding gluten development to create an open crumb.
- Bulk Rise: Transfer the dough into a straight-edged container if available; cover and let rest until doubled or nearly doubled in size, showing bubbles along the sides. This usually takes 5 to 8 hours at 70°F, with most of the rise occurring near the end. If needed, refrigerate the dough after bulk rise until ready for the next step.
- Shape: Lightly flour a work surface and gently remove the dough. Form it into a ball and let it rest for 5-10 minutes while preparing the proofing basket.
- Proofing Basket Preparation: Line a proofing basket or banneton with a thin kitchen towel and dust generously with flour.
- Final Shape: Flip the dough over and shape into a boule or battard by cupping and gently pulling the dough toward you to tighten the surface.
- Final Rise: Place the shaped dough into the prepared basket, smooth side down. Create tension by folding some dough pieces toward the center. Cover and refrigerate for at least 1 hour up to 3 days, keeping the basket in a plastic bag or covered to prevent drying.
- Preheat the Oven: Place a Dutch oven with its lid inside an oven and preheat to 500°F (260°C) for 40 minutes.
- Score the Dough: Turn the dough out onto parchment paper, dust the top with rice or bread flour, and use a sharp lame or knife to score shallow decorative cuts, plus one deeper cut about 3/4 inch deep to allow expansion during baking.
- Bake: Carefully remove the hot Dutch oven and place the dough on the parchment paper inside it. Cover and bake at 450°F (232°C) for 20 minutes. Remove the lid and bake uncovered for an additional 30-35 minutes until the crust is well-browned. The bread is done when the internal temperature reaches 205°F (96°C).
- Cool: Remove the bread from the Dutch oven and cool on a wire rack for at least one hour to allow the crumb to set and moisture to distribute evenly.
Notes
- Do not add extra flour even if the dough feels very sticky; this is typical for high-hydration doughs.
- Stretch-and-fold is recommended but not mandatory if you’re short on time.
- A straight-edged container helps gauge dough rise but is not required.
- Use a banneton proofing basket lined with a floured towel for best shaping and rising results.
- Cold proof in the refrigerator slows fermentation and allows for flexible baking timing.
- Scoring the dough properly is essential to control oven spring and appearance.
- Allowing bread to cool fully before slicing preserves texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / European-inspired
