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Classic Sourdough Loaf

Sourdoughhard

Rustic open-crumb loaf with a deeply caramelized crust.

Total time

17h 30m

Oven temp

450°F

Yield

1 each

Est. cost

$1.80

Ingredients & scaling

Scale
1×
  • Bread flour500 g
  • Active starter100 g
  • Kosher salt10 g
  • Water(90°F)350 g

Method

  1. 1Feed starter 4–6 hours before mixing.
  2. 2Mix flour and water; autolyse 45 minutes.
  3. 3Add starter and salt; mix to combine.
  4. 4Bulk ferment 4 hours with stretch-and-folds every 30 min.
  5. 5Shape and cold proof overnight in the fridge.
  6. 6Bake covered at 450°F for 25 min, uncovered 20 min.

Batch history

Log a bake
2026-05-30
excellent★★★★★$1.80

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  • 7Cool at least 1 hour before slicing.

    • Equipment

    Dutch ovenBannetonBench scraperLame