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Classic Sourdough Bread Recipe with Crispy Crust and Natural Leavening Recipe

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★★★★★

4.6 from 54 reviews

This classic sourdough bread recipe yields a loaf with a chewy center and a crisp golden crust. Made with simple, natural ingredients and no kneading required, it uses a sourdough starter for natural leavening. The dough is fermented slowly, shaped, and baked to perfection in a preheated Dutch oven for an artisanal crust and texture.

Ingredients

Scale

Dry Ingredients

  • 4 cups (500g) bread flour or all-purpose flour
  • 2 teaspoons (10g) salt

Wet Ingredients

  • 1⅔ cups (375g) warm water
  • 1 cup (200g) active sourdough starter

Instructions

  1. Mix Flour and Water: In a large mixing bowl, combine 4 cups of flour with 1⅔ cups of warm water. Stir until a shaggy dough forms, then cover and let it rest for 30 minutes to allow the flour to hydrate.
  2. Add Starter and Salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt to the dough. Mix well until everything is fully combined and the dough comes together.
  3. Initial Rise and Stretch & Fold: Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature. Every 30 minutes for 2 hours, perform a set of stretch and folds: pull one side of the dough upward and fold it over itself, turn the bowl a quarter turn, and repeat this 3 more times to build gluten strength.
  4. Bulk Fermentation: After the final fold, cover the dough again and allow it to rise for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
  5. Shape the Dough: Gently transfer the risen dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath to create surface tension.
  6. Final Proof: Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 8 to 12 hours to develop flavor and improve the crust.
  7. Preheat Dutch Oven: The next day, place a Dutch oven into your oven and preheat it to 450°F (232°C) to ensure it’s thoroughly heated before baking.
  8. Score and Bake: Remove the dough from the fridge and turn it out onto a sheet of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow controlled expansion during baking. Carefully lower the dough along with the parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
  9. Finish Baking Uncovered: Remove the lid from the Dutch oven and continue baking the bread uncovered for another 25 minutes to achieve a golden, crisp crust.
  10. Cool Before Slicing: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to ensure the crumb sets properly.

Notes

  • The resting and stretch & fold steps develop gluten without kneading, resulting in a chewy texture.
  • Using a Dutch oven traps steam during baking, mimicking a professional steam oven for a crisp crust.
  • Cold proofing overnight in the refrigerator improves flavor through slow fermentation and makes the dough easier to score and handle.
  • Make sure your sourdough starter is active and bubbly before using for best rise.
  • Allow the bread to cool fully before cutting to prevent a gummy crumb.

Keywords: sourdough bread, no knead bread, artisan bread, Dutch oven bread, natural leavening, homemade bread

Find it online: https://spiceupwithsophie.com/classic-sourdough-bread-recipe-with-crispy-crust-and-natural-leavening-recipe/