Bake Sourdough Bread

CookingIntermediateHome

90 minutes

5 steps

·Intermediate

After 90 min: A crusty, tangy sourdough loaf with open crumb structure

What you need

sourdough starterbread flourwatersaltDutch ovenbanneton basketscoring knife

The 90-Minute Plan

Mix & Autolyse0–15 min

Combine flour and water (80% hydration), mix until shaggy. Let rest 30 minutes. Add your active, bubbly starter and salt. Mix thoroughly.

Bulk Fermentation15–35 min

Perform 4 sets of stretch-and-fold over 30 minutes at room temperature. Turn out onto the bench, shape gently. Bulk ferment 4-5 hours until 50-75% rise.

Pre-shape & Final Proof35–55 min

Pre-shape into a round, rest 20 minutes. Final shape with tension, seam side up in floured banneton. Cold proof in fridge overnight (12+ hours).

Score & Bake55–75 min

Preheat Dutch oven to 500°F. Turn dough onto parchment, score with a knife (¼ inch deep, 30-degree angle). Bake covered 20 minutes, uncovered 25-30 minutes until deep brown.

Cool & Slice75–90 min

Cool on wire rack for at least 1 hour before slicing. The crust should crackle and crunch. The interior should have good oven spring and open crumb.

Pro Tip

The overnight cold proof is essential—it develops flavor and makes the dough easier to score. Oven spring happens when you score properly, so be confident with your cuts.