Classic Sourdough Loaf

Step 1

The evening before, combine 1 cup starter with 2 cups flour and 1 cup warm water (110°F) in a clean jar or bowl. Mix well until no dry flour remains. Cover with plastic wrap and let rest at room temperature for 8-12 hours. By morning, your starter should be doubled in size and full of bubbles.

Step 2

The next morning, combine 1 cup bubbly starter with 1 1/4 cups warm water in a large mixing bowl. Stir with a spoon or dough whisk until the starter is fully incorporated. Add 3 cups of bread flour and 1 tbsp of sea salt. Mix until a shaggy dough forms, then use your hands to form into a sticky ball. The dough will be sticky and rough-looking.

Step 3

Cover the bowl with a lid or a damp tea towel and place it in a warm place. Let rise for 5-6 hours until noticeably puffy and doubled in size. When gently poked, your finger should leave an indent that slowly fills back in.

Step 4

Dust your counter lightly with flour. Turn the dough onto the counter, smooth side down. Starting with the top edge, gently pull the dough away, then fold it to the center. Repeat with the bottom edge, the left side, and the right side. Pinch to seal, then repeat the folds once more. Flip seam-side down and use cupped hands to rotate and pull the dough until you have a tight, smooth ball. The surface should feel taut but still soft and pillowy.

Step 5

Dust a bread basket or tea towel in a bowl well with flour. Place the dough seam-side up in the basket. Dust lightly with flour to prevent sticking, then cover with plastic wrap. *Return to the oven with the light on for 2-3 hours until doubled. When gently pressed, the dough should feel light and airy, holding the indentation from your finger.

*You can put your dough in the fridge overnight for bulk fermentation or if you run out of time.

Step 6

Remove dough from the warm place or fridge and preheat to 425°F. Place parchment paper on the counter and turn the dough onto it (seam down). Score ½-inch deep lengthwise with a sharp knife or bread lame. Your cut should be decisive and deep enough to see the pale dough beneath.

Step 7

Using parchment corners, transfer the dough to the Dutch oven. Add two ice cubes for steam. Cover with a lid and put in the oven. Bake covered for 25 minutes, then remove the lid and bake 10-15 minutes more until golden brown. The crust should be dark golden and sound hollow when tapped. The dough should have an internal temperature of at least 200 degrees to ensure the dough is cooked thoroughly.

Step 8

Remove from oven using parchment corners and place on a cooling rack. Let cool completely for at least 1 hour before slicing. Internal temperature should reach 190-205°F. When properly cooled, the crust should be crisp and the inside should be completely set. Enjoy!

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