Crusty on the outside, soft and tangy on the inside

There’s something deeply satisfying about baking your own sourdough bread. From nurturing your starter to pulling a golden, crackling loaf out of the oven, the process feels almost magical. And the reward? A loaf with a rich flavor, chewy texture, and that signature sourdough tang you just can’t get from store-bought bread.

Whether you’re a beginner or looking to refine your technique, this guide will walk you through everything step by step.

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🥖 What Makes Sourdough Special?

Unlike regular bread, sourdough uses wild yeast and natural fermentation instead of commercial yeast. This gives it:

• A deeper, slightly tangy flavor
• Better digestibility
• A beautifully airy crumb
• A crisp, artisan-style crust

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🌾 Ingredients

You only need a few simple ingredients:

• 500g bread flour (or all-purpose flour)
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt

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🧪 Before You Start: Your Starter

Make sure your sourdough starter is:

• Active and bubbly
• Doubled in size within 4–6 hours after feeding
• Passes the “float test” (a small spoonful floats in water)

If it’s not ready, your bread won’t rise properly.

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🍞 Step-by-Step Instructions

1. Mix the Dough

In a large bowl:

• Combine water and starter, mix well
• Add flour and mix until no dry bits remain

Cover and let it rest for 30–45 minutes (this is called autolyse).

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2. Add Salt

Sprinkle salt over the dough and mix it in thoroughly. The dough will feel smoother and stronger.

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3. Stretch and Fold

Instead of kneading, use the stretch-and-fold method:

• Grab one side of the dough, stretch it up, fold it over
• Rotate the bowl and repeat

Do this every 30 minutes for about 2–3 hours (4–6 rounds total).

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4. Bulk Fermentation

Let the dough rise at room temperature for 4–6 hours until:

• It becomes puffy
• Has visible bubbles
• Has increased in size (not necessarily doubled)

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5. Shape the Dough

• Lightly flour your surface
• Gently shape into a round or oval
• Let it rest for 20 minutes
• Tighten the shape by pulling it toward you

Place into a floured proofing basket or bowl.

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6. Cold Proof (Overnight Magic ✨)

Cover and refrigerate for 8–12 hours.

This step enhances flavor and makes scoring easier.

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7. Bake

Preheat your oven to 250°C (480°F) with a Dutch oven inside.

• Transfer dough onto parchment paper
• Score the top with a sharp blade
• Place into the hot Dutch oven

Bake:

• 20 minutes covered
• 20–25 minutes uncovered (until deep golden brown)

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🔥 Pro Tips for Perfect Sourdough

• Don’t rush fermentation — flavor develops with time
• Use a kitchen scale for accuracy
• Practice scoring for beautiful designs
• Let bread cool completely before slicing (this is crucial!)

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😍 What to Expect

Your final loaf should have:

• A crispy, crackling crust
• Open, airy crumb
• Slightly tangy aroma
• Beautiful artisan look

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🍽️ Serving Ideas

Enjoy your sourdough with:

• Butter and honey
• Avocado toast
• Soup or stew
• Toasted with jam
• Sandwiches

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💬 Final Thoughts

Sourdough baking is a journey, not just a recipe. Your first loaf might not be perfect—and that’s okay. Every bake teaches you something new. Stick with it, and soon you’ll be baking loaves that rival artisan bakeries.