The internet's most trusted beginner-to-intermediate sourdough: four ingredients, a long cold ferment, and a crackling mahogany crust with an open, tangy crumb.
Ingredients
- 500g bread flour (11–12% protein)
- 375g filtered water (75% hydration)
- 100g active sourdough starter
- 10g fine sea salt
Method
- 1
Mix flour and water until no dry flour remains; rest (autolyse) for 1 hour.
- 2
Add starter and salt; mix by pinching and folding until fully incorporated.
- 3
Over the next 4 hours, perform 4 sets of stretch-and-folds, 30–45 minutes apart, until the dough is smooth and holds its shape.
- 4
Shape into a tight boule, place seam-side up in a floured banneton, and refrigerate 12–16 hours.
- 5
Preheat a Dutch oven at 250°C for 45 minutes. Score the loaf and bake covered for 20 minutes.
- 6
Remove the lid, reduce to 230°C and bake 20–25 minutes until deep brown. Cool fully — at least 2 hours — before slicing.