Sourdough Bread
A classic sourdough loaf built on nothing but flour, water, salt, and a healthy active starter — no commercial yeast, no shortcuts, no complexity beyond proper technique applied patiently. The long fermentation does the work: developing flavour, building structure, and producing the open, airy crumb and crackling crust that define a genuinely well-made sourdough. This is a one-day process that requires real attention in the first hour and mostly waiting for the remaining twelve. The result is worth every hour of it.
Active Prep Time :
30 min
Cook Time :
45 min
Servings :
1 loaf (10 slices)
30 min
45 min
1 loaf (10 slices)
Ingredients
For the Levain (build 4–6 hours before mixing the dough)
• 30g active sourdough starter
• 30g bread flour
• 30g whole wheat flour
• 60g water, room temperature
For the Dough
• 400g bread flour — this one on Amazon
• 50g whole wheat flour — this one on Amazon
• 320g water, warm, 24–27°C — divided into 300g and 20g
• 10g fine sea salt
• All of the levain from above
For Dusting and Baking
• Rice flour, for lining the banneton
• Parchment paper, for transferring to the Dutch oven
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Directions
- Build the Levain (4–6 Hours Before Mixing)
In a small, clean jar or container, combine the 30g of active starter, 30g bread flour, 30g whole wheat flour, and 60g of room-temperature water. Stir vigorously until completely smooth and no dry flour remains. Cover loosely — a jar lid left slightly ajar, or a cloth secured with a rubber band — and leave to ferment in a warm spot at approximately 24–26°C for 4–6 hours. The levain is ready to use when it has increased in volume by 30–50%, when the surface shows a dome of fine bubbles, when it feels noticeably airy and slightly springy rather than dense, and when a small amount dropped into a glass of water floats rather than sinks — this float test is the most reliable single indicator of levain readiness. Using the levain at its peak — when it has risen fully but before it begins to collapse — is critical. An under-ripe levain lacks sufficient yeast and bacterial activity to leaven and flavour the dough adequately. An over-ripe levain has consumed most of its available sugars and produces an overly acidic dough with a degraded gluten structure. Peak timing is the most important single judgment call in sourdough baking, and it is worth building a sense for it over successive bakes with your specific starter. - Autolyse
In a large bowl, combine the 400g bread flour and 50g whole wheat flour. Add 300g of the warm water and mix with your hand using a folding and squeezing motion until no dry flour patches remain and the mixture forms a rough, shaggy dough. Cover the bowl with plastic wrap or a damp cloth and rest for 1 hour. The autolyse rest is not a rise — the yeast has not yet been introduced and nothing is fermenting. It is a hydration rest during which the flour’s starch granules absorb the water and the flour’s proteins begin to form gluten bonds spontaneously without any mechanical work. After 1 hour, the dough will feel noticeably smoother, more cohesive, and more extensible than it did immediately after mixing — it will stretch easily without tearing. This improved extensibility significantly reduces the kneading required in the subsequent mixing step and produces a more evenly developed, more extensible final dough. - Mix the Dough
Add the entire levain to the autolysed dough. Begin incorporating by spreading and folding the levain into the dough with your hand — the levain’s wet, airy texture makes it initially slippery and resistant to incorporation, but it will combine fully within 2–3 minutes of working. Gradually add the remaining 20g of water in small increments while continuing to fold — this reserved water, called the bassinage, allows you to adjust the dough’s final hydration and helps incorporate the levain more cleanly. Once the levain is roughly incorporated and the dough is coming together, add the salt. Do not add the salt at the beginning: salt strengthens the gluten network and would slow the initial levain incorporation. Distribute the salt through the dough by squeezing it between your fingers repeatedly — 60–90 seconds of firm squeezing until the salt is completely dissolved and evenly distributed throughout the mass. Transfer the dough to a clean, unfloured work surface and perform slap-and-folds for 3–4 minutes: lift the dough with both hands, slap it down onto the counter surface firmly, fold the far portion toward you, rotate 90 degrees, and repeat. This technique develops the gluten quickly and efficiently in a wet, sticky dough without adding flour. After 3–4 minutes the dough should feel noticeably smoother, more elastic, and more manageable than at the start of the slap-and-fold. - Bulk Fermentation
Transfer the dough to a lightly oiled bowl, turn it once to coat, and cover. Ferment at room temperature — ideally 24–26°C — for 4–5 hours total. During the first 2 hours, perform 3–4 sets of stretch and folds at 30-minute intervals. For each set: wet your hand slightly, reach under one side of the dough in the bowl, stretch it upward until it resists further without tearing, and fold it over the centre of the dough. Rotate the bowl 90 degrees and repeat on all four sides — this constitutes one fold. Perform 4 folds per set, rotating 90 degrees each time. After each set the dough will feel progressively tighter, more organised, and more elastic. After the final stretch-and-fold set at the 2-hour mark, leave the dough completely undisturbed for the remaining 2–3 hours of bulk fermentation. The dough is ready to shape when it has increased in volume by approximately 50–75%, the surface shows small bubbles and doming, the edges of the dough where it contacts the bowl are slightly domed upward rather than flat, and a piece pulled from the surface stretches extensibly without immediately tearing. - Pre-Shape
Gently turn the dough out onto a clean, unfloured work surface — flour on the surface at this stage would make the dough too slippery for the surface tension-building that pre-shaping requires. Using a bench scraper and your free hand, work the dough into a loose round: slide the bench scraper under one edge of the dough and rotate the ball toward you while dragging the scraper along the surface, building tension on the underside of the dough by slightly tucking it under itself. The goal is a round with a smooth, taut upper surface and a sealed seam on the bottom — not a perfectly smooth sphere, but a noticeably more organised shape than the slack mass that came from the bowl. Cover the pre-shaped round with a damp cloth and allow to rest on the bench for 20 minutes. This bench rest allows the gluten that was tensioned during pre-shaping to relax, making the final shaping easier and reducing the risk of the dough tearing. - Final Shape
After the bench rest, turn the pre-shaped round upside down onto the work surface so the smooth side faces down. Gently flatten it slightly with your palm to degas it minimally — the goal is to remove large irregular gas pockets while preserving the overall gas structure. Fold the left third of the dough to the centre, then the right third over that, like a letter. Roll the resulting rectangle toward you firmly to create a tight cylinder, applying pressure with your palms and rolling the cylinder toward your body to tighten the surface tension. Seal the seam by pressing firmly. Flip the shaped loaf seam-side down and use the bench scraper and cupped hands to drag the ball toward you a few times, tightening the surface by friction. The final shaped loaf should feel taut and hold its round shape without slumping — this surface tension is what allows the loaf to hold its shape during the long cold proof and bake without spreading flat. - Cold Proof
Generously and thoroughly dust a banneton (proofing basket) or a medium bowl lined with a clean cotton cloth with rice flour. Rice flour is specified over wheat flour because it does not absorb into the dough surface during the cold proof, preventing the sticky bond that causes the loaf to tear when turned out before baking. Wheat flour hydrates and fuses with the dough surface over 12 hours; rice flour does not. Place the shaped loaf seam-side up in the prepared banneton. Cover with plastic wrap or a shower cap and place in the refrigerator for 12–14 hours. The cold proof slows fermentation dramatically and develops flavour complexity — the lactic and acetic acids produced during the extended cold period give sourdough its characteristic tang — while the cold temperature firms the dough’s structure, making it significantly easier to score cleanly before baking. - Preheat the Dutch Oven
Place a Dutch oven with its lid in the oven and preheat to 250°C (480°F) for a minimum of 45 minutes before baking. The Dutch oven is the home baker’s equivalent of a professional deck oven’s steam injection system. When the cold dough is placed in the screaming-hot Dutch oven and the lid is sealed, the moisture evaporating from the dough’s surface is trapped inside the enclosed environment. This steam performs the same function as the steam injection in a professional oven: it keeps the crust surface moist and flexible during oven spring, allowing the loaf to expand fully before the crust sets into its final rigid form. Without the covered Dutch oven, the crust sets too quickly and constrains the loaf’s expansion — producing a denser, lower loaf with a thicker, tougher crust. The 45-minute minimum preheat ensures the Dutch oven’s cast iron walls are fully saturated with heat and will maintain temperature when the cold dough is introduced. - Score and Bake
When ready to bake, remove the banneton from the refrigerator — baking from cold is correct and preferable: cold dough scores more cleanly because the firm surface resists the blade dragging, and the temperature gradient between cold interior and hot oven environment promotes stronger oven spring. Cut a piece of parchment paper to fit inside your Dutch oven. Turn the loaf out of the banneton directly onto the parchment — the rice flour dusting should allow it to release cleanly. If the banneton has left a pattern of rice flour rings on the surface, these are correct and characteristic. Score the surface immediately using a bread razor (lame) or very sharp, thin knife: make one confident, decisive cut at approximately 30–45 degrees to the surface, approximately 1cm deep, running 70–80% of the loaf’s diameter in a single clean stroke. A single confident cut made quickly and decisively produces a cleaner, more useful score than multiple hesitant passes that tear rather than slice. The score creates the controlled weak point at which the loaf will expand during oven spring — without scoring, the loaf bursts at an uncontrolled point. Remove the Dutch oven from the oven, lift the lid, lower the parchment and loaf carefully into the pot, replace the lid immediately, and return to the oven. Bake covered at 250°C for 20 minutes — the steam environment during this phase produces the oven spring and the initial gelatinisation of the surface starch. Remove the lid and reduce the temperature to 230°C (450°F) and bake for a further 20–25 minutes until the crust is deeply golden brown with significant colour at the score opening and no pale patches remaining. Cool on a wire rack for a minimum of 1 hour before slicing — cutting a hot sourdough loaf produces a gummy, compressed crumb as the still-setting interior steam is trapped rather than allowed to equalise.
*Notes :
- The active starter is the foundation of the entire recipe and its health directly determines the quality of the finished bread. An active starter should at least double in volume within 4–8 hours of feeding at room temperature, show a dome of bubbles on the surface at peak, have a pleasantly sour, yeasty aroma, and pass the float test. A starter that has not been fed for more than a week in the refrigerator should be fed at least twice, 8–12 hours apart, before being used to build a levain for baking. A weak starter produces a loaf with insufficient oven spring, a dense crumb, and inadequate crust development.
- Temperature is the variable that most affects sourdough timing and is the most common source of confusion for new sourdough bakers. All the timing ranges given in this recipe — 4–6 hours for the levain, 4–5 hours for bulk fermentation — are calibrated for 24–26°C ambient temperature. At 20°C, all stages take approximately 30–50% longer. At 28°C, they proceed approximately 30% faster. A kitchen thermometer is a worthwhile investment for sourdough baking specifically. Learning to read the dough’s visual and textural cues — volume increase, bubble structure, surface dome, extensibility — rather than relying solely on clock time produces more consistent results across varying kitchen temperatures.
- Rice flour for banneton dusting is the single most impactful supply investment for home sourdough bakers who struggle with dough sticking to the banneton. A mixture of 50% rice flour and 50% all-purpose flour is a workable alternative. Pure rice flour is the most reliable solution.
Why This Recipe Works
This recipe works because it sequences the fermentation stages correctly and uses each stage deliberately. The levain build produces a healthy, active yeast and bacterial culture at peak activity for incorporation into the dough. The autolyse develops gluten passively before mechanical work begins, reducing the effort required for development. The stretch-and-fold sessions build gluten structure without degassing the fermentation.
The cold proof develops flavour complexity, firms the dough’s structure, and makes scoring and baking more controllable. The Dutch oven provides the steam environment that professional deck ovens produce automatically. Each step serves the same outcome — a loaf with an open, airy crumb, a crackling, deeply coloured crust, and the layered sour-wheaty flavour that only time and a healthy starter can produce.
Ingredient Breakdown
Active Starter
The living culture of wild yeast and lactic acid bacteria — the leavening and flavour-generating agent. Its health and timing of use determines the quality ceiling of the finished bread.
Levain
The same-day build from the starter — a fresh, peak-activity culture that is more predictable and controllable than using the starter directly.
Bread Flour (Primary)
High protein content produces the strong, extensible gluten network that allows an open crumb structure and holds the shaped loaf’s form through proofing and baking.
Whole Wheat Flour (10%)
Adds nutrients that accelerate fermentation and contributes earthy, slightly nutty flavour complexity without compromising the loaf’s structure at this proportion.
Salt
Added after autolyse — tightens the gluten network, regulates fermentation speed, and is the primary seasoning element of the crumb.
Rice Flour
Non-hydrating banneton dusting agent — prevents sticking during the long cold proof without bonding to the dough surface.
Flavor Structure Explained
This sourdough bread follows a layered balance model:
- Wheaty base (flour)
- Fermented tang (lactic and acetic acids)
- Aromatic complexity (wild yeast byproducts)
- Caramelized crust (Maillard exterior)
- Balanced acidity (controlled fermentation)
Flour establishes the foundation with mild, slightly nutty grain flavor. Fermentation builds the defining character — lactic acid adds soft, yogurt-like tang, while acetic acid contributes sharper, vinegary brightness. Wild yeast produces subtle aromatic compounds that deepen complexity beyond simple sourness. The crust adds a secondary layer, delivering caramelised, crackling intensity from high heat. The balance of fermentation conditions controls the final profile, resulting in a loaf that is both complex and cohesive rather than aggressively sour.
Common Mistakes to Avoid
- Using a Weak or Unready Starter – A starter that is not doubling predictably and consistently will not produce adequate oven spring or flavour. Feed twice before building the levain if the starter has been refrigerated for more than a week.
- Missing the Levain Peak – An under-ripe levain underleaves the dough. An over-ripe levain produces excessive acidity and weakened gluten. Use the float test and the visual dome-and-bubble indicators to judge peak timing.
- Over-fermenting During Bulk – A bulk-fermented dough that has risen more than 75–80% or shows very large bubbles at the surface has fermented past the ideal point and will produce a dense, flat loaf that spreads rather than holding its shape. Watch the dough, not the clock.
- Not Dusting the Banneton with Rice Flour – Wheat flour fuses with the dough surface during a 12-hour cold proof and causes tearing when the loaf is turned out. Rice flour does not. Always use rice flour for banneton dusting.
- Scoring Hesitantly – Multiple weak passes that drag rather than cut produce a torn, irregular score that does not open cleanly. One confident, decisive cut at the correct angle and depth is always better than multiple tentative ones.
- Cutting Before Fully Cooled – The crumb is still setting during the first hour after the loaf leaves the oven. Cutting too early produces a gummy, compressed interior texture. Always wait a minimum of 1 hour.
Variations
Jalapeño and Cheddar Sourdough
Deseed 2 medium jalapeños and cut into ¼ inch rings — removing the seeds reduces heat to a moderate, manageable level that distributes through the crumb without any single bite delivering excessive spice. Cut 150g of sharp mature cheddar into small, roughly 1cm cubes rather than grating — cubed cheese melts into distinct pockets in the crumb during baking, producing molten cheese wells throughout the loaf rather than a uniform, evenly distributed cheese flavour. Add both the jalapeño rings and the cheese cubes to the dough at the end of the first stretch-and-fold set during bulk fermentation — fold them in using 2–3 gentle fold cycles until evenly distributed throughout the dough without crushing the pieces or over-working the dough structure. Do not add them at the mixing stage as the mixing action would break the cheese cubes and the jalapeño rings into smaller, irregular pieces that distribute less evenly. Score with a single long cut as normal. The cheese will caramelise slightly where it contacts the Dutch oven surface and the score opening — this produces small areas of browned, slightly crispy cheese on the exterior crust that are the most immediately appealing part of the finished loaf.
Sun-Dried Tomato and Parmesan Sourdough
Drain 100g of oil-packed sun-dried tomatoes thoroughly — excess oil from the tomatoes alters the dough’s fat content and can weaken the gluten if present in large quantity. Pat dry with paper towels and cut into small, roughly 1cm pieces. Add 80g of finely grated Parmesan — grated rather than cubed because Parmesan at lower moisture content dissolves more evenly into the dough structure during fermentation and baking, distributing its salty, umami depth throughout every slice rather than concentrating in isolated pockets. Add both to the dough at the same point as the jalapeño-cheddar variation — at the end of the first stretch-and-fold set, folded in gently over 2–3 fold cycles. The sun-dried tomato pieces will tint the dough slightly reddish-orange as the tomato oil and pigment distribute during the remaining stretch-and-fold cycles and bulk fermentation — this is correct and characteristic of this variation. The finished loaf will show reddish-orange flecks of tomato and small golden areas of caramelised Parmesan throughout the crumb and at the crust surface. The flavour profile is deeply savory, slightly sweet from the concentrated tomato, and intensely umami from the Parmesan — particularly well-suited to serving alongside Italian soups, pasta dishes, and as bruschetta.
Olive Oil and Rosemary Sourdough
Strip the leaves from 3 large sprigs of fresh rosemary and chop finely — not to a paste but to small, distinct pieces approximately 3–4mm that remain identifiable and provide clear bursts of rosemary aroma in individual bites rather than an evenly distributed background note. Add 30ml of high-quality extra-virgin olive oil to the dough during the mixing stage, after the levain has been incorporated and before the salt is added. Drizzle the oil in gradually while folding it into the dough — the oil slightly enriches the crumb and contributes its own fruity, slightly peppery flavour while creating a marginally more tender crumb texture. Add the chopped rosemary at the end of the first stretch-and-fold set during bulk fermentation, folding in gently over 2–3 cycles. The rosemary’s volatile aromatic compounds are partially protected from dissipating during the long cold proof by the dough’s water content, and they bloom fully when the loaf enters the hot Dutch oven, releasing the characteristic piney, floral rosemary fragrance that is one of the most immediately appealing aromas in baking. This variation pairs particularly well with olive oil for dipping, aged cheeses, and cured meats.
Storage & Make-Ahead
Sourdough can be stored at room temperature for up to 3 days, either cut-side down on a clean board or in a bread bag. The crust will soften after the first day, which is normal and unavoidable with naturally leavened bread kept at room temperature.
To refresh day-old sourdough, place the whole loaf or individual slices in a 200°C oven for 8 to 10 minutes. This will help restore some of the crust’s crackle and warm the crumb.
Sourdough also freezes exceptionally well for up to 3 months. For convenience, slice the entire loaf before freezing, since individual slices can go straight from the freezer into the toaster without thawing. For the best results, wrap the sliced loaf tightly in plastic and then in foil.
For make-ahead baking, the shaped loaf can stay in the banneton in the refrigerator for up to 24 hours without any loss of quality. Extending the cold proof beyond the usual 12 to 14 hours will deepen the sour flavor even further. Bake it directly from the refrigerator at any point within that 24-hour window.
Frequently Asked Questions
How do I know if my starter is healthy enough to use?
A healthy, ready starter should at minimum double in volume within 4–8 hours of a 1:1:1 feeding at room temperature. It should have a pleasant sour-yeasty aroma rather than a sharp acetone or alcohol smell that indicates over-fermentation. It should pass the float test when used to build the levain. If your starter is not doubling reliably, feed it twice daily for 2–3 days at room temperature before attempting this recipe.
What is the float test?
Drop a small amount — approximately ½ teaspoon — of levain into a glass of room-temperature water. If it floats, the levain is airy enough with CO2 from fermentation and is ready to use at or near peak. If it sinks, it needs more fermentation time. The float test is a quick field check, not an infallible indicator — a levain at perfect peak will float; slightly past peak may also float but produce a more acidic loaf.
Why is my sourdough too dense?
The most common causes in order of frequency: starter or levain not at peak activity; bulk fermentation not completed sufficiently; insufficient gluten development during mixing and stretch-and-fold; dough degassed during shaping; or scoring too shallow to allow oven spring. Address whichever applies and the result improves.
Do I need a Dutch oven?
A Dutch oven is the most reliable home solution for creating the steam environment necessary for oven spring and a thin, crackling crust. Alternatives include a covered clay baker, or placing a pan of boiling water in the oven for steam combined with a preheated sheet pan for the loaf — results are less consistent than a Dutch oven but workable.
Can I use all bread flour without any whole wheat?
Yes — replace the 50g whole wheat flour with an equal amount of bread flour. The result will be slightly less complex in flavour and the fermentation will be marginally slower due to the reduced enzyme activity. Still an excellent loaf.
Nutrition Facts
(Per Slice — approximately 75g)
Calories
~185 kcal
Protein
7 g
Fat
0 g
Carbs
37 g
Calories
~185 kcal
Protein
7 g
Fat
1 g
Carbs
37 g
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Sourdough Bread
Ingredients
Method
- In a small, clean jar or container, combine the 30g of active starter, 30g bread flour, 30g whole wheat flour, and 60g of room-temperature water. Stir vigorously until completely smooth and no dry flour remains. Cover loosely — a jar lid left slightly ajar, or a cloth secured with a rubber band — and leave to ferment in a warm spot at approximately 24–26°C for 4–6 hours. The levain is ready to use when it has increased in volume by 30–50%, when the surface shows a dome of fine bubbles, when it feels noticeably airy and slightly springy rather than dense, and when a small amount dropped into a glass of water floats rather than sinks — this float test is the most reliable single indicator of levain readiness. Using the levain at its peak — when it has risen fully but before it begins to collapse — is critical. An under-ripe levain lacks sufficient yeast and bacterial activity to leaven and flavour the dough adequately. An over-ripe levain has consumed most of its available sugars and produces an overly acidic dough with a degraded gluten structure. Peak timing is the most important single judgment call in sourdough baking, and it is worth building a sense for it over successive bakes with your specific starter.
- In a large bowl, combine the 400g bread flour and 50g whole wheat flour. Add 300g of the warm water and mix with your hand using a folding and squeezing motion until no dry flour patches remain and the mixture forms a rough, shaggy dough. Cover the bowl with plastic wrap or a damp cloth and rest for 1 hour. The autolyse rest is not a rise — the yeast has not yet been introduced and nothing is fermenting. It is a hydration rest during which the flour’s starch granules absorb the water and the flour’s proteins begin to form gluten bonds spontaneously without any mechanical work. After 1 hour, the dough will feel noticeably smoother, more cohesive, and more extensible than it did immediately after mixing — it will stretch easily without tearing. This improved extensibility significantly reduces the kneading required in the subsequent mixing step and produces a more evenly developed, more extensible final dough.
- Add the entire levain to the autolysed dough. Begin incorporating by spreading and folding the levain into the dough with your hand — the levain’s wet, airy texture makes it initially slippery and resistant to incorporation, but it will combine fully within 2–3 minutes of working. Gradually add the remaining 20g of water in small increments while continuing to fold — this reserved water, called the bassinage, allows you to adjust the dough’s final hydration and helps incorporate the levain more cleanly. Once the levain is roughly incorporated and the dough is coming together, add the salt. Do not add the salt at the beginning: salt strengthens the gluten network and would slow the initial levain incorporation. Distribute the salt through the dough by squeezing it between your fingers repeatedly — 60–90 seconds of firm squeezing until the salt is completely dissolved and evenly distributed throughout the mass. Transfer the dough to a clean, unfloured work surface and perform slap-and-folds for 3–4 minutes: lift the dough with both hands, slap it down onto the counter surface firmly, fold the far portion toward you, rotate 90 degrees, and repeat. This technique develops the gluten quickly and efficiently in a wet, sticky dough without adding flour. After 3–4 minutes the dough should feel noticeably smoother, more elastic, and more manageable than at the start of the slap-and-fold.
- Transfer the dough to a lightly oiled bowl, turn it once to coat, and cover. Ferment at room temperature — ideally 24–26°C — for 4–5 hours total. During the first 2 hours, perform 3–4 sets of stretch and folds at 30-minute intervals. For each set: wet your hand slightly, reach under one side of the dough in the bowl, stretch it upward until it resists further without tearing, and fold it over the centre of the dough. Rotate the bowl 90 degrees and repeat on all four sides — this constitutes one fold. Perform 4 folds per set, rotating 90 degrees each time. After each set the dough will feel progressively tighter, more organised, and more elastic. After the final stretch-and-fold set at the 2-hour mark, leave the dough completely undisturbed for the remaining 2–3 hours of bulk fermentation. The dough is ready to shape when it has increased in volume by approximately 50–75%, the surface shows small bubbles and doming, the edges of the dough where it contacts the bowl are slightly domed upward rather than flat, and a piece pulled from the surface stretches extensibly without immediately tearing.
- Gently turn the dough out onto a clean, unfloured work surface — flour on the surface at this stage would make the dough too slippery for the surface tension-building that pre-shaping requires. Using a bench scraper and your free hand, work the dough into a loose round: slide the bench scraper under one edge of the dough and rotate the ball toward you while dragging the scraper along the surface, building tension on the underside of the dough by slightly tucking it under itself. The goal is a round with a smooth, taut upper surface and a sealed seam on the bottom — not a perfectly smooth sphere, but a noticeably more organised shape than the slack mass that came from the bowl. Cover the pre-shaped round with a damp cloth and allow to rest on the bench for 20 minutes. This bench rest allows the gluten that was tensioned during pre-shaping to relax, making the final shaping easier and reducing the risk of the dough tearing.
- After the bench rest, turn the pre-shaped round upside down onto the work surface so the smooth side faces down. Gently flatten it slightly with your palm to degas it minimally — the goal is to remove large irregular gas pockets while preserving the overall gas structure. Fold the left third of the dough to the centre, then the right third over that, like a letter. Roll the resulting rectangle toward you firmly to create a tight cylinder, applying pressure with your palms and rolling the cylinder toward your body to tighten the surface tension. Seal the seam by pressing firmly. Flip the shaped loaf seam-side down and use the bench scraper and cupped hands to drag the ball toward you a few times, tightening the surface by friction. The final shaped loaf should feel taut and hold its round shape without slumping — this surface tension is what allows the loaf to hold its shape during the long cold proof and bake without spreading flat.
- Generously and thoroughly dust a banneton (proofing basket) or a medium bowl lined with a clean cotton cloth with rice flour. Rice flour is specified over wheat flour because it does not absorb into the dough surface during the cold proof, preventing the sticky bond that causes the loaf to tear when turned out before baking. Wheat flour hydrates and fuses with the dough surface over 12 hours; rice flour does not. Place the shaped loaf seam-side up in the prepared banneton. Cover with plastic wrap or a shower cap and place in the refrigerator for 12–14 hours. The cold proof slows fermentation dramatically and develops flavour complexity — the lactic and acetic acids produced during the extended cold period give sourdough its characteristic tang — while the cold temperature firms the dough’s structure, making it significantly easier to score cleanly before baking.
- Place a Dutch oven with its lid in the oven and preheat to 250°C (480°F) for a minimum of 45 minutes before baking. The Dutch oven is the home baker’s equivalent of a professional deck oven’s steam injection system. When the cold dough is placed in the screaming-hot Dutch oven and the lid is sealed, the moisture evaporating from the dough’s surface is trapped inside the enclosed environment. This steam performs the same function as the steam injection in a professional oven: it keeps the crust surface moist and flexible during oven spring, allowing the loaf to expand fully before the crust sets into its final rigid form. Without the covered Dutch oven, the crust sets too quickly and constrains the loaf’s expansion — producing a denser, lower loaf with a thicker, tougher crust. The 45-minute minimum preheat ensures the Dutch oven’s cast iron walls are fully saturated with heat and will maintain temperature when the cold dough is introduced.
- When ready to bake, remove the banneton from the refrigerator — baking from cold is correct and preferable: cold dough scores more cleanly because the firm surface resists the blade dragging, and the temperature gradient between cold interior and hot oven environment promotes stronger oven spring. Cut a piece of parchment paper to fit inside your Dutch oven. Turn the loaf out of the banneton directly onto the parchment — the rice flour dusting should allow it to release cleanly. If the banneton has left a pattern of rice flour rings on the surface, these are correct and characteristic. Score the surface immediately using a bread razor (lame) or very sharp, thin knife: make one confident, decisive cut at approximately 30–45 degrees to the surface, approximately 1cm deep, running 70–80% of the loaf’s diameter in a single clean stroke. A single confident cut made quickly and decisively produces a cleaner, more useful score than multiple hesitant passes that tear rather than slice. The score creates the controlled weak point at which the loaf will expand during oven spring — without scoring, the loaf bursts at an uncontrolled point. Remove the Dutch oven from the oven, lift the lid, lower the parchment and loaf carefully into the pot, replace the lid immediately, and return to the oven. Bake covered at 250°C for 20 minutes — the steam environment during this phase produces the oven spring and the initial gelatinisation of the surface starch. Remove the lid and reduce the temperature to 230°C (450°F) and bake for a further 20–25 minutes until the crust is deeply golden brown with significant colour at the score opening and no pale patches remaining. Cool on a wire rack for a minimum of 1 hour before slicing — cutting a hot sourdough loaf produces a gummy, compressed crumb as the still-setting interior steam is trapped rather than allowed to equalise.