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A close-up of a freshly baked sourdough bread with a crispy crust.

How to grow sourdough bread

This recipe will guide you through the process of growing your own sourdough starter and baking a delicious loaf of sourdough bread.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Starter
  • 100 g active sourdough starter
Bread
  • 500 g all-purpose flour
  • 350 g water
  • 10 g salt

Equipment

  • Large mixing bowl
  • Banneton or proofing basket
  • Dutch oven
  • Wire rack

Method
 

Starter Management
  1. Feed your sourdough starter regularly, ensuring it 's active and bubbly before baking.
Mixing and First Rise
  1. Combine all ingredients in a large bowl and mix until a shaggy dough forms, then cover and let it rest for a few hours at room temperature.
  2. Perform a series of stretch and folds every 30 minutes for the first two hours to build strength in the dough.
Shaping and Cold Proof
  1. Gently shape the dough into a round or oval, then place it in a floured banneton or bowl.
  2. Cover and refrigerate overnight for a slow, cold proof, which develops flavor.
Baking
  1. Preheat your oven with a Dutch oven inside to 450°F (232°C).
  2. Carefully transfer the dough to the hot Dutch oven, score the top, and bake with the lid on for 30 minutes.
  3. Remove the lid and continue baking for another 10-15 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cooling
  1. Allow the bread to cool completely on a wire rack before slicing to ensure the best texture and flavor.

Notes

For a chewier crust, mist the dough with water before placing it in the Dutch oven. If you don't have a banneton, a bowl lined with a floured tea towel works well.