Perfect Crispy Classic Sourdough Bread Recipe
A reliable and easy homemade sourdough bread recipe that delivers a crispy crust and chewy interior, perfect for beginners and seasoned bakers alike.
- Prep Time: 30 minutes (hands-on) plus starter feeding time
- Cook Time: 45 minutes
- Total Time: Approximately 12-16 hours including fermentation and proofing
- Yield: 1 loaf (about 1.5 lbs) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 100g (3.5 oz) active sourdough starter
- 500g (4 cups) unbleached bread flour
- 100g (3/4 cup) whole wheat flour
- 375g (1 1/2 cups) lukewarm water (around 75°F / 24°C)
- 10g (2 tsp) sea salt
- Optional: 1 tbsp olive oil for softer crumb
- Optional: rice flour or cornmeal for dusting proofing basket
Instructions
- Feed your sourdough starter about 4-6 hours before starting so it’s bubbly and active.
- In a large bowl, combine 500g bread flour, 100g whole wheat flour, and 375g lukewarm water. Stir roughly until no dry flour remains (about 2 minutes). Cover and let rest for 30 minutes to autolyse.
- Add 100g active starter and 10g sea salt to the dough. Mix thoroughly by hand or with a dough hook until fully incorporated (about 5 minutes).
- Cover the bowl with a damp towel. Every 30 minutes for 2 hours, perform gentle stretch and folds. After the last fold, let dough rest until it doubles in size (about 2-3 hours total).
- Lightly flour your work surface. Turn the dough out and shape it into a tight round loaf by folding edges towards the center, then flipping it seam-side down and cupping your hands to create tension.
- Place the shaped dough seam-side up in a floured proofing basket or bowl lined with a towel. Cover and refrigerate for 8-12 hours (overnight).
- About 45 minutes before baking, preheat your oven to 475°F (245°C) with the Dutch oven inside.
- Carefully invert the dough onto parchment paper. Score the top with a few slashes about 1/4 inch deep using a sharp knife or lame.
- Transfer the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 20 minutes to trap steam. Remove the lid and bake for another 25 minutes until crust is deep golden and crackly.
- Remove the bread from the pot and let cool on a wire rack for at least 1 hour before slicing.
Notes
Use lukewarm water (around 75°F) to activate yeast without killing it. Perform stretch and folds every 30 minutes during bulk fermentation instead of kneading. Preheat Dutch oven to trap steam for crispy crust. Let bread cool at least 1 hour before slicing to prevent gummy texture. Wet hands slightly if dough is sticky during shaping.
Nutrition
- Serving Size: One slice (about 60g
- Calories: 150
- Carbohydrates: 30
- Protein: 5
Keywords: sourdough bread, crispy crust, homemade bread, classic sourdough, easy sourdough recipe, artisan bread