Crusty Sourdough Bread
A classic artisan sourdough loaf with a crackly, blistered crust and a chewy, open crumb, baked in a Dutch oven. Naturally leavened with just flour, water and salt.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns. Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 100 g Active sourdough starter (bubbly and recently fed)
- 375 g Warm water
- 500 g Bread flour
- 10 g Fine sea salt
Directions
- Mix the starter and water, then add the flour and mix until no dry bits remain. Cover and rest 1 hour.
- Add the salt with a splash of water and squeeze it in. Over the next 2 hours, do 4 sets of stretch-and-folds every 30 minutes, then let the dough rise until about 50% bigger and bubbly (3 to 6 hours total, depending on your kitchen).
- Shape into a tight round, place seam side up in a floured banneton or towel-lined bowl, cover and refrigerate 12 to 16 hours.
- Heat the oven to 500°F with a Dutch oven inside for 45 minutes. Turn the dough onto parchment, score the top and lower it into the pot.
- Bake covered 20 minutes, then lower to 450°F, uncover and bake 20 to 25 minutes more until deep golden brown. Cool at least 1 hour before slicing.
Calorie breakdown
Flour 114 · starter 11
💡 Lighter tip: A slice (1/16 of the loaf) is about 125 calories. Pair it with soup or use it for the pesto eggs.
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