TEST Classic Sourdough Bread

March 22, 2016

Pre-prep Time: 14 hours (including fermentation)

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 1 loaf

IT’S A TEST PAGE, DON’T USE THE RECIPE. This classic sourdough bread recipe produces a loaf with a crispy crust and a soft, airy interior. Perfect for beginners looking to master the art of sourdough baking.

IT’S A TEST PAGE, DON’T USE THE RECIPE. Sourdough bread has been a staple in my kitchen for years. There’s something magical about the transformation of simple ingredients - flour, water, salt, and wild yeast - into a complex, flavorful loaf. The long fermentation process not only develops incredible flavors but also makes the bread more digestible. This recipe has been refined through countless bakes, and I’m excited to share it with you.

Time Planning

“Day 1 Evening: Feed your sourdough starter”
“Day 2 Morning: Mix dough and begin bulk fermentation (4-6 hours)”
“Day 2 Evening: Shape dough and start cold proof”
“Day 3 Morning: Preheat oven and bake”

Test screen only

This paragraph only appears in the printout.

Watch the video below for a visual walkthrough.

Visit the website for the video tutorial.

Ingredients

“500g bread flour”
“350g water”
“100g active sourdough starter”
“10g salt”

Equipment

“Dutch oven or baking stone”
“Proofing basket”
“Scoring knife or razor blade”

Instructions

Mix the dough: In a large bowl, combine the flour and water until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
Add starter and salt: Add the active sourdough starter and salt to the dough. Mix thoroughly until well incorporated.
Bulk fermentation: Cover the bowl and let the dough ferment at room temperature (around 75°F/24°C) for 4-6 hours. During this time, perform 4-6 sets of stretch and folds at 30-minute intervals during the first 2-3 hours.
Pre-shape: Turn the dough out onto a lightly floured surface. Gently shape into a round and let rest for 20-30 minutes.
Final shape: Shape the dough into a tight boule (round) or batard (oval) and place in a floured proofing basket, seam side up.
Final proof: Cover and refrigerate overnight (8-12 hours).
Preheat: The next day, preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside for at least 45 minutes.
Bake: Turn the dough out onto parchment paper, score the top with a sharp knife or razor, and transfer to the preheated Dutch oven. Cover and bake for 20 minutes. Reduce the temperature to 450°F (230°C), remove the lid, and bake for another 20-25 minutes until the crust is deep golden brown.
Cool: Allow the bread to cool completely on a wire rack for at least 1 hour before slicing.

Notes

For best results, feed your starter 8-12 hours before making the dough.
The bread will keep at room temperature for 3-4 days, wrapped in a clean kitchen towel.
This recipe can be adapted to include mix-ins like olives, nuts, or dried fruits.