This sourdough loaf is crusty on the outside, soft and chewy on the inside, with that signature tangy flavor that makes homemade sourdough so satisfying.
Made with just four simple ingredients, this slow-fermented bread develops incredible depth of flavor and a beautifully airy crumb over time. Stretch and folds help build structure naturally, while baking inside a hot Dutch oven creates that bakery-style crust with plenty of oven spring.
Whether served warm with butter, toasted for breakfast or paired with soups and stews, this is the kind of loaf that makes homemade bread feel truly special. For more bread recipes, try my Gluten Free Cornbread, this Gluten Free White Bread and my Gluten Free Pumpkin Bread, next.
Ingredients
- Bread flour: Creates the strong gluten structure needed for a chewy, airy loaf.
- Active sourdough starter: Ferments the dough naturally while adding flavor and rise.
- Fine sea salt: Enhances flavor and strengthens the dough structure.
See recipe card for quantities.
Instructions
- Step 1: In a large mixing bowl, combine the bread flour and water until all the flour is hydrated and a shaggy dough forms.
- Step 2: Cover the bowl and let the dough rest for 30 minutes.
- Step 3: Add the active sourdough starter and salt, then mix thoroughly until fully incorporated.
- Step 4: Over the next 2 hours, perform stretch and folds every 30 minutes by gently stretching the dough upward and folding it over itself on all sides. Cover the dough and allow it to bulk ferment at room temperature for 6-8 hours, or until risen and airy.
- Step 5: Turn the dough onto a lightly floured surface and shape into a round loaf. Place the dough seam side up into a floured proofing basket or a bowl lined with a floured towel. Cover and proof for 1-2 hours at room temperature, or refrigerate overnight for deeper flavor.
- Step 6: Turn the dough onto parchment paper, score the top with a sharp blade, and carefully transfer it into the hot Dutch oven.
- Step 7: Bake covered for 20 minutes. Remove the lid and bake for another 20-22 minutes until deeply golden and crisp.
- Step 8: Cool completely on a wire rack before slicing.
Substitutions
- Bread flour: All-purpose flour can be used, though the loaf may be slightly less chewy.
- Fine sea salt: Kosher salt works well, but reduce slightly by volume.
- Active starter: Whole wheat sourdough starter can add extra depth and nuttiness.
Variations
- Add seeds like sesame, sunflower, or pumpkin for texture and flavor.
- Mix in chopped olives, roasted garlic, or herbs for a savory loaf.
- Replace a portion of the bread flour with whole wheat flour for a heartier texture.
- Try a longer cold ferment in the fridge for a more tangy sourdough flavor.
Equipment
A large mixing bowl is essential for mixing and fermenting the dough, while a Dutch oven helps trap steam and create a crisp artisan-style crust. You'll also need parchment paper, a sharp blade or lame for scoring, and a wire rack for cooling.
Storage
Store sourdough wrapped in a clean kitchen towel, cloth bag, or paper bag at room temperature for up to 3 days. Avoid storing in plastic, which softens the crust.
For longer storage, slice and freeze the loaf for up to 2 months, then toast slices straight from frozen.
Top tip
The best sourdough flavor comes from patience. If your kitchen is cool, allow a longer overnight bulk fermentation, the slower rise develops deeper flavor, better texture, and improved digestibility.
FAQ
Yes, refrigerating the dough overnight improves both flavor and texture while making the dough easier to score.
A Dutch oven traps steam which helps create a crisp crust and better oven spring.
Yes, though bread flour gives the best structure and chew.
Related
Looking for other recipes like this? Try these:
Sourdough Loaf
Ingredients
- 720 g bread flour
- 380 g water
- 140 g active sourdough starter
- 14 g fine sea salt
Instructions
- In a large mixing bowl combine the bread flour and water. Mix until all the flour is hydrated and a shaggy dough forms.
- Cover the bowl and let the dough rest for about 30 minutes.
- Add the active sourdough starter and salt to the dough. Mix thoroughly until fully incorporated.
- Over the next 2 hours perform stretch and folds every 30 minutes. Gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat until all sides have been folded.
- Cover the dough and allow it to bulk ferment at room temperature for about 6-8 hours (preferably overnight if your house is cold or it is the winter!), or until the dough has risen and looks airy.
- Turn the dough onto a lightly floured surface and shape it into a round loaf.
- Place the shaped dough seam side up into a floured proofing basket or a bowl lined with a floured towel.
- Cover and allow the dough to proof for 1-2 hours at room temperature, or refrigerate overnight for deeper flavor.
- Preheat the oven to 240°C / 465°F with a Dutch oven inside.
- Turn the dough onto parchment paper, score the top with a sharp blade, and transfer it into the hot Dutch oven.
- Bake covered for 20 minutes. Remove the lid and bake for another 20-22 minutes until the crust is deep golden.
- Remove the loaf from the oven and allow it to cool completely on a wire rack before slicing.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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