There’s something magical about baking your own bread, and this timeless sourdough loaf brings that magic right into your kitchen. With its crispy crust and chewy inside, it’s more than just bread—it’s an experience. Whether you’re a seasoned baker or a curious beginner, this recipe is your ticket to sourdough success.
Sourdough starter is the heart of this bread, providing natural leavening and that signature tangy flavor. Make sure it’s active and bubbly before you start. Warm water helps the starter come alive and merge with the flour, creating a smooth dough. All-purpose flour is your main structure, giving the loaf its body and texture. Finally, salt enhances flavor and controls yeast activity during fermentation, ensuring a balanced rise.
This sourdough is perfect for a hearty sandwich or as a side with a bowl of soup. Try it toasted with a smear of butter and a sprinkle of sea salt for a simple yet satisfying treat. It’s also an excellent companion to a cheese board, complementing creamy brie and sharp cheddar beautifully.
Start by mixing together your sourdough starter and warm water in a large bowl. This is your foundation, so stir until they’re well combined. Next, gradually add the flour and salt. Mix until you see a shaggy dough forming—that's the sign you're doing it right.
Turn the dough out onto a lightly floured surface. Now, you’re going to knead it for about 10 minutes. It should transform from a rough mess to smooth and elastic. If it’s sticking to your hands, dust with a little more flour, but don’t overdo it.
Once kneaded, place the dough in a lightly greased bowl. Cover it with a cloth and let it rise at room temperature for 4-5 hours. Don’t rush it; the dough should double in size.
While your dough is rising, preheat your oven to 450°F (232°C) and pop in your Dutch oven to heat up as well. You want that pot super hot.
After the first rise, shape your dough into a round loaf. Let it rest on a piece of parchment paper for 30 minutes. This is a great time to clean up or prep your workspace.
Carefully transfer your dough, along with the parchment paper, into the preheated Dutch oven. Cover and bake for 25 minutes. Then, remove the lid and bake for another 20 minutes to develop that beautiful golden crust.
When it’s done, let the loaf cool on a wire rack. I know it’s tempting, but resist slicing until it’s cooled down to avoid a gummy texture.
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