Sourdough Bread Recipe (Complete Guide)

Introduction & Ingredients

🥖 Introduction

This is a fully detailed sourdough bread recipe designed for consistent bakery-level results at home. It focuses on strong gluten development, controlled fermentation, and an open airy crumb with a crisp golden crust.

Sourdough bread relies on natural fermentation using a live starter instead of commercial yeast. This gives it better flavor, texture, and digestibility.

🧾 Ingredients

Main Dough:

• 500g bread flour (high protein, 12–14%)
• 100g active sourdough starter (100% hydration, at peak)
• 325g water (room temperature)
• 10g salt

Optional Enhancements:

• 10–20g extra water (if flour absorbs more)
• Rice flour (for dusting banneton)

🔑 Key Ingredient Notes

• Bread flour: Provides strength for gluten network and open crumb.
• Starter: Must be bubbly, active, and pass float test.
• Water: Controls dough hydration and texture.
• Salt: Strengthens dough and improves flavor.

Dough Preparation & Mixing

🥣 Step 1: Autolyse (Optional but Recommended)

Mix flour + water only and rest for 30–60 minutes.
This improves gluten development naturally.

🥣 Step 2: Mixing Dough

Add:

• Active starter
• Salt

Mix by hand until no dry flour remains.
Dough should feel sticky but cohesive.

💪 Step 3: Strength Building (Slap & Fold)

• 30 slap & folds
• Rest 15 minutes
• 10 slap & folds
• Rest 30 minutes

Repeat until dough becomes smoother and elastic.

Fermentation & Shaping

🌡️ Bulk Fermentation

Time: 4–6 hours (depends on room temperature)

Perform:

• Coil fold every 30 minutes (3–4 times)
• Lamination once during mid fermentation

🫧 Signs of Proper Fermentation:

• Dough becomes airy and jiggly
• Increased volume (30–50%)
• Bubbles visible on surface

🧺 Shaping

1. Pre-shape dough into round
2. Rest 15 minutes
3. Final tight shaping
4. Place into banneton basket

❄️ Cold Proof

• Cover dough
• Refrigerate for 12–16 hours

This improves flavor, crust color, and scoring control.

Baking, Tips & FAQ

🔥 Baking Process

1. Preheat oven to 250°C (at least 45–60 minutes)
2. Use Dutch oven for best results
3. Bake:
   • 30 minutes covered (with steam trapped)
   • 25–30 minutes uncovered

Cool completely before slicing (minimum 1 hour).

💡 Professional Tips

• Use strong, active starter only
• Do not overproof (kills oven spring)
• Handle dough gently to preserve air pockets
• Higher hydration = more open crumb
• Proper oven heat is critical

❓ FAQ (Frequently Asked Questions)

Q1: Why is my sourdough bread dense?
A: This usually happens due to underproofing, weak starter, or insufficient gluten development. Make sure your dough is airy and passes the windowpane test before baking.

Q2: Can I skip cold proofing?
A: Yes, but it is not recommended. Cold proofing improves flavor, crust color, and scoring control. Without it, bread may taste bland and less structured.

Q3: How do I know my starter is ready to use?
A: Your starter should double in size within 4–6 hours after feeding and should pass the float test (a small spoonful floats in water).

Q4: Why is my crust too hard or thick?
A: This can happen due to overbaking or lack of steam in the oven. Use a covered Dutch oven or add steam in the first 20–30 minutes.

Q5: Can I use all-purpose flour instead of bread flour?
A: Yes, but the crumb will be softer and less open. Bread flour gives better structure and stronger gluten formation.

Q6: What is the best temperature for fermentation?
A: Ideal room temperature is 24–27°C. Cooler temperatures slow fermentation, warmer speeds it up.

Q7: Why did my bread not rise in the oven?
A: This is usually due to overproofing or weak oven heat. Make sure oven is fully preheated and dough is not over-fermented.