Traditional Sourdough Bread Recipe

Crispy on the outside but soft and fluffy makes for perfect daily bread in this traditional sourdough bread recipe.

Yield: Makes 2 loaves

Traditional Sourdough Bread Recipe


  • 200 grams starter
  • 650 grams water
  • 950 grams flour
  • 20 grams salt + 50 grams water


  1. In a large, heavy bowl combine sourdough starter and water. Mix with fingers or whisk until milky.
  2. Add flour. Mix thoroughly with hands until dough becomes shaggy but combined. In a small dish, combine salt and 50 grams water and set aside. Rest 30 minutes with a plate covering.
  3. After 30 minutes, pour salt and water mixture over dough and mix for around 5 minutes or until salt is dissolved and combined. Rest 30 minutes with a plate covering.
  4. Start stretch and folds by taking one side and lifting it up, stretching it a bit and folding it over the top of the dough. Do this four times, circling the dough as if it has corners. Complete 3 stretch and folds every 15 minutes, then another 3 every 30 minutes.
  5. Cover with plate and bulk ferment at room temperature in mixing bowl until doubled.
  6. Once doubled, carefully dump dough onto floured work surface and divide in two. Stretch the dough into a rectangle. Lift one side of dough and fold 2/3 of the way over itself. Repeat to create a trifold rectangle. Roll from the bottom of the dough tightly to form a ball. Push the dough away from you and then pull it back to create tension, tucking the bottom under until round and all seams are hidden.
  7. Add a tea towel to proofing basket and flour it well. Lift dough and flip it top side down into proofing basket. Place in fridge 12-15 hours or overnight.
  8. Preheat oven to 450 degrees.
  9. Tip dough onto piece of parchment paper. Quickly use a razor or sharp blade to score the bread. This can be a simple slash down the center or an intricate design.
  10. Place dough into dutch oven, add the lid and bake for 30-35 minutes.
  11. Remove lid and bake an additional 20-25 minutes or until a golden brown and bread reaches an internal temperature of 200 degrees.
  12. Remove from oven and allow bread to fully cool on cooling rack before slicing.

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