- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 10
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 100 g
- 375 ml
- 100 g
- 10 g
Process
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In a large bowl, whisk together the bread flour and whole wheat flour. Pour in the water and mix with a wet hand until no dry flour remains. Cover and rest for 45 minutes (autolyse).
Add the active sourdough starter and fine sea salt to the dough. Squeeze and fold the dough with your hand until the starter and salt are fully incorporated, about 2–3 minutes. The dough will feel sticky and shaggy.
Cover the bowl and let the dough rest for 30 minutes at room temperature. Then perform a set of stretch and folds: lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat 4 times total.
Repeat the rest and stretch-and-fold cycle 3 more times, spacing each set 30 minutes apart. After the final set, the dough should be smoother, stronger, and hold its shape.
Cover the bowl and let the dough bulk ferment at room temperature until it has risen by about 50–75% and feels airy, 4–6 hours depending on kitchen temperature. It is ready when a poke with a floured finger springs back slowly and incompletely.
Lightly flour a work surface and turn the dough out. Shape it into a tight round by folding the edges toward the center, then flip it seam-side down and drag it across the counter to build tension.
Place the shaped dough seam-side up in a bowl lined with a floured kitchen towel or a floured banneton. Cover and refrigerate for 12–16 hours for a cold retard.
Place a Dutch oven with its lid in the oven and preheat to 250°C for at least 45 minutes. Carefully turn the cold dough out onto a piece of parchment paper, score the top with a sharp blade at a 30-degree angle, and lower it into the hot Dutch oven.
Cover with the lid and bake at 250°C for 20 minutes. Remove the lid, reduce the oven to 230°C, and bake for another 20–25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing. Cutting while hot makes the crumb gummy.
Kitchen notes
Kitchen notes
- The most common mistake is using a starter that is not at peak activity. Feed it 4-8 hours before mixing and wait until it is bubbly, domed, and has doubled in volume; a flat or runny starter will not lift the dough.
- Do not rely on the clock for bulk fermentation. Judge by dough feel and rise: it should be airy, slightly jiggly, and increased by 50-75%. On a hot day this can take 3 hours; on a cold day, 7 or more.
- Preheat the Dutch oven fully, at least 45 minutes at 250°C. A cold pot will not give the sudden oven spring that creates an open crumb and a tall ear.
- Score with confidence in one quick, decisive slash at a shallow angle. Sawing or hesitating tears the surface and prevents the loaf from opening properly.
Substitutions
- bread flour→all-purpose flour (loaf will be slightly less chewy)
- whole wheat flour→rye flour or additional bread flour
- fine sea salt→kosher salt (use the same weight, not volume)
Storage & reheating
Store the cooled loaf cut-side down on a cutting board for 1-2 days, or wrap it tightly in a clean kitchen towel and place it in a paper bag for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To refresh a stale loaf, sprinkle it with water and bake at 180°C for 8-10 minutes; reheat frozen slices directly in a toaster.
FAQ
The questions we get asked most
Why did my sourdough bread turn out dense and gummy?
Dense bread usually means the dough was under-fermented or the starter was not active enough. Make sure your starter doubles in 4-8 hours after feeding, and let the bulk ferment go until the dough has risen by 50-75% and feels airy. Also, never slice the loaf while it is still warm; the steam inside needs to escape during cooling or the crumb turns gummy.
How do I know when the bulk fermentation is finished?
Look for a 50-75% rise, a slightly domed top, and visible bubbles on the surface and sides. Poke the dough with a floured finger: it should leave a slight indentation that springs back slowly and not completely. If it springs back immediately, it needs more time; if it does not spring back at all, it is over-fermented.
Can I make sourdough bread without a Dutch oven?
Yes. Bake the loaf on a preheated baking sheet or pizza stone at 230°C, and create steam by placing a metal pan with 250 ml of boiling water on the lower oven rack during the first 20 minutes. Remove the water pan afterward and continue baking until the crust is deep brown and the loaf sounds hollow.
Can I use whole wheat flour instead of bread flour?
You can replace up to half the bread flour with whole wheat flour, but the loaf will be denser and may need a little extra water because whole wheat absorbs more liquid. Start with 250 g bread flour and 250 g whole wheat flour, and add water 1 tablespoon at a time if the dough feels stiff.
How long does sourdough bread keep and how should I store it?
A homemade sourdough loaf stays fresh for 2-3 days at room temperature if kept cut-side down on a board or wrapped in a towel. Beyond that, slice and freeze it for up to 3 months. Avoid plastic bags for more than a day, as they trap moisture and soften the crust.
Why did my dough not rise during the cold retard?
The cold retard is mainly for flavor, not for rising; most of the rise happens during bulk fermentation. If your dough did not rise at all overnight, the starter was likely weak or the bulk ferment was too short. Let the shaped dough sit at room temperature for 1-2 hours before baking if it looks flat after refrigeration.
Can I skip the overnight cold retard?
Yes, but the flavor will be milder. After shaping, let the dough proof at room temperature for 1-2 hours until it looks slightly puffy, then bake as directed. The cold retard develops more tang and makes scoring easier because the dough is firm.
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