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A perfectly baked, rustic sourdough bread with a golden-brown crust and a visible ear.

How to grow sourdough bread Sourdough Bread

This guide will walk you through the process of growing your own sourdough bread, from starter to baked loaf. It's a rewarding process that yields delicious, wholesome bread.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 1 loaf
Calories: 1500
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • large bowl
  • banneton or bowl
  • Dutch oven
  • wire rack

Method
 

Mixing
  1. In a large bowl, combine the active sourdough starter, warm water, and all-purpose flour. Mix until a shaggy dough forms and then incorporate the salt, kneading for a few minutes until it is fully mixed in.
Bulk Fermentation
  1. Cover the bowl and let the dough rest at room temperature for 30 minutes, then perform a set of stretch and folds. Repeat this process every 30 minutes for a total of 4 sets, and then allow the dough to continue fermenting for another 2-3 hours, or until it has noticeably increased in volume.
Shaping and Proofing
  1. Gently turn the dough out onto a lightly floured surface and shape it into a round or oval. Place the shaped dough into a floured banneton or a bowl lined with a floured cloth, cover, and place in the refrigerator for at least 12 hours, or up to 24 hours.
Baking
  1. Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully transfer the cold dough into the hot Dutch oven, score the top with a sharp knife, and bake with the lid on for 30 minutes. Remove the lid and bake for another 20-30 minutes, or until the crust is deeply golden brown.
Cooling
  1. Transfer the baked bread to a wire rack and allow it to cool completely before slicing. This is crucial for the crumb to set and for the flavor to fully develop.

Notes

For a crispier crust, you can spray the dough with water before baking with the lid off. The long, cold proof in the refrigerator helps develop flavor and makes the dough easier to handle. Ensure your starter is very active for the best results, as this is key to good oven spring and an open crumb structure.