Classic Sourdough Tangy Bread (Printable)

Rustic sourdough with tangy flavor, crisp crust, and chewy texture. Perfect for slicing and sharing.

# Ingredient List:

→ Dough

01 - 4 cups bread flour
02 - 1 1/2 cups water (room temperature)
03 - 1/2 cup active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt

# Directions:

01 - In a large bowl, combine bread flour and water. Stir until just blended. Cover and let rest for 45 minutes to allow the flour to hydrate.
02 - Add the active sourdough starter and fine sea salt. Mix thoroughly until the dough is cohesive and no dry spots remain.
03 - Cover and allow the dough to rest for 30 minutes, supporting gluten development.
04 - Perform 3 to 4 sets of stretch and folds every 30 minutes over the next 2 hours. Each set strengthens the dough and builds structure.
05 - Cover the bowl and let the dough rise at room temperature for 4 to 6 hours, or until the dough has doubled in volume and appears bubbly.
06 - Lightly flour your work surface and gently turn out the dough. Shape it into a round or oval loaf, handling carefully to preserve air pockets.
07 - Place the shaped dough seam-side up in a well-floured proofing basket or medium bowl. Cover loosely and refrigerate for 8 to 12 hours for optimal flavor and crumb texture.
08 - Place a Dutch oven or baking stone inside your oven and preheat to 450°F (230°C). Allow sufficient time for thorough heating.
09 - Turn the proofed loaf out onto parchment paper. Using a sharp blade or bread lame, score the surface to allow controlled expansion during baking.
10 - Carefully transfer the scored dough into the hot Dutch oven. Cover and bake for 20 minutes to produce steam, essential for a crisp crust.
11 - Remove the lid and continue baking for an additional 20 to 25 minutes, until the loaf develops a deep golden coloration and crust.
12 - Transfer the baked loaf onto a wire rack. Allow to cool completely to set the crumb before slicing.

# Expert Tips:

01 -
  • Uses only four everyday ingredients
  • No fresh yeast required so no last-minute grocery runs
  • Makes a big hearty loaf for sandwiches toast and snacking
  • Crusty outside tender inside and the tang gets better with a slow overnight rise
02 -
  • Only wild ferment no commercial yeast
  • Vegan friendly and free of dairy eggs and nuts
  • High protein bread flour gives a fine crumb and chewy texture
  • Freezes beautifully for up to a month
  • Each loaf is unique thanks to the living culture
03 -
  • Use a digital kitchen scale for complete accuracy every time
  • Patience is key let time and fermentation do the heavy lifting
  • When scoring the dough be bold and quick for maximum oven spring and a glossy crackly crust
  • A Dutch oven is the home baker’s best friend for steam and rise

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