Recipe
Artisanal Sourdough Bread
A naturally leavened sourdough loaf with a crisp crust, chewy crumb and gentle tang — ideal for weekend baking.
Ingredients
Method
30 mins prep45 mins cook1440 mins total
Mix the flour and 325 g of the water until no dry patches remain. Cover and rest for 30 minutes.
Add the active starter, salt and remaining water. Pinch and fold until evenly mixed, then cover.
Bulk ferment for 3–5 hours at room temperature, doing a set of stretch-and-folds every 30 minutes for the first 2 hours.
Shape into a tight round or batard, place seam-side up in a floured proving basket, cover and prove for 1–2 hours, or chill overnight for more flavour.
Heat the oven to 240°C with a Dutch oven inside for at least 30 minutes.
Turn out the loaf, score the top, then bake covered for 20 minutes. Remove the lid and bake for 20–25 minutes more until deeply golden.
Cool on a rack for at least 1 hour before slicing so the crumb sets cleanly.
Notes
For a stronger sour flavour, extend the bulk fermentation or prove overnight in the fridge.
Use a hot Dutch oven or baking stone to help build oven spring and crust.
Let the loaf cool fully before slicing so the crumb can set properly.
About this recipe
This practical sourdough loaf uses a lively starter, strong bread flour and a slow fermentation for proper flavour without unnecessary fuss.
Expect a crisp golden crust, open chewy crumb and a gentle tang that works for toast, sandwiches or serving alongside soups and stews.
Plan around the proving time rather than hands-on work: most of the recipe is resting, folding and letting the dough develop.
