Classic Sourdough Tangy Bread

This classic sourdough bread recipe delivers a rustic tangy loaf with a chewy crumb and crisp golden crust that smells irresistibly yeasty and tastes even better. It is bakery-level bread you can absolutely pull off at home with patience and a good starter.

My first loaf disappeared in hours. The deep flavor and chewy texture made my whole kitchen feel like a bakery and now I get requests for it whenever friends visit.

Ingredients

• Bread flour: gives structure and chew look for a high protein type with at least twelve percent protein for best results
• Water: binds dough and activates gluten use filtered or spring water if possible
• Active sourdough starter: provides all the lift and signature tang make sure it is bubbly and lively for best oven spring
• Fine sea salt: balances flavor and controls fermentation look for a pure salt without additives

Instructions

Mix and Autolyse:

In a large bowl fully combine bread flour and water until no dry spots remain. Cover the bowl and let dough rest for forty five minutes. This hydrates the flour and starts gluten development.

Incorporate Starter and Salt:

Add the sourdough starter and fine salt to the rested dough. With damp hands squish and knead everything together until fully blended. The dough should feel sticky but cohesive and you want to make sure there are no lumps of dry flour or uneven bits.

First Rest:

Cover the bowl and let the dough sit for thirty minutes at room temperature. This gives the starter time to start fermenting the entire dough and lets flavor deepen.

Stretch and Fold Series:

With wet hands gently pull one edge of dough up and fold over the center. Rotate the bowl and repeat for a total of three or four stretch and folds every thirty minutes for the next two hours. This strengthens gluten strands and helps your loaf stand tall.

Bulk Fermentation:

Cover the bowl and let the dough rise at room temperature for four to six hours. The dough should look puffed up and bubbly and have doubled in size. If your kitchen is cool allow a bit longer.

Shape the Dough:

Carefully transfer dough onto a lightly floured surface. Shape it into a tight round or oval by folding the sides inward and creating surface tension. A smooth skin helps the loaf rise upward instead of outward.

Proof Overnight:

Transfer the shaped dough seam side up to a generously floured proofing basket or medium bowl. Cover tightly and refrigerate for eight to twelve hours. The cold rise gives unbeatable flavor and a beautiful open crumb.

Preheat and Score:

Heat the oven to two hundred thirty degrees Celsius with a Dutch oven or baking stone inside so it is blazing hot. Invert the proofed dough onto parchment paper and score the top with a sharp blade. Deep slashes let it open up dramatically and create a professional look.

Bake Covered:

Lift the dough into the hot Dutch oven cover and bake for twenty minutes. Steam builds up and helps the bread spring.

Finish Baking Uncovered:

Remove the lid and continue baking twenty to twenty five minutes more until the crust is deeply golden brown and sounds hollow when tapped.

Cool and Slice:

Transfer the loaf to a wire rack and let cool completely before slicing. This sets the crumb and avoids gumminess.

Save to Pinterest

My starter is my secret weapon. It began as a tiny jar and now it is family kitchen legend. One cold Sunday my kids took turns folding the dough and we still talk about the loaf with perfect blistered crust we made together.

Storage Tips

Let the bread cool completely before wrapping. Store it cut side down on a wooden board for a crisp crust or in a paper bag to keep it fresh for two days. For longer storage slice and freeze tightly wrapped.

Ingredient Substitutions

Swap up to twenty percent of flour for whole wheat to add depth and nutrition. If you do not have bread flour use all purpose flour with a bit higher hydration but expect a lighter crumb. You can mix in toasted nuts or seeds for crunch.

Serving Suggestions

This bread is perfect with salted butter creamy cheese or a bowl of soup. I love it toasted with smashed avocado and flaky salt or sliced for sandwiches. Serve it alongside hearty salads for added substance.

Cultural and Historical Context

Sourdough baking traces back thousands of years spanning ancient Egypt to San Francisco’s gold rush. The tradition of nurturing a starter and passing it on is a true living history. It is real artisan bread made with simple tools and time.

Seasonal Adaptations

In summer a warmer kitchen means the bulk rise goes faster so watch dough more than the clock. In winter a longer slower rise deepens flavor and gives a more tangy loaf. You can tuck in chopped dried herbs or olives for an autumn twist.

Save to Pinterest

This sourdough brings bakery magic to your home and rewards you with deep flavor and crisp crust every time. Enjoy each slice as proof of your baking skills.

Recipe Questions & Answers

→ What makes sourdough tangy?

The tanginess comes from natural fermentation of the starter, which produces lactic and acetic acids, adding flavor.

→ How do I achieve a crisp crust?

Baking in a preheated Dutch oven traps steam, helping develop a deep golden and crackly crust on the loaf.

→ Can I add seeds to the dough?

Yes, toasted seeds like sunflower or pumpkin can be added during mixing for extra flavor and texture.

→ What is autolyse and why is it important?

Autolyse refers to mixing flour and water before adding other ingredients, improving the dough's structure and extensibility.

→ Is this bread suitable for vegan diets?

Yes, the ingredients are plant-based, containing wheat flour, water, sourdough starter, and sea salt only.

→ Can I replace some flour with whole wheat?

Up to 20% of bread flour can be swapped for whole wheat, giving a nuttier flavor and denser texture.

→ Why refrigerate the dough overnight?

Cold proofing develops deeper flavor and a more open crumb by slowing fermentation and gluten formation.