This is a four-ingredient sourdough — bread flour, water, salt, and active starter — baked in a Dutch oven at home. The process takes about 16 hours from start to finish, but almost all of that is hands-off fermentation time, which makes it genuinely practical to fit around a normal day or prep the night before you need it.
The short version of why this works
Two steps carry most of the weight here. First, the autolyse — mixing flour and water and letting it sit for an hour before adding anything else. That rest hydrates the flour fully and starts building gluten structure without any kneading, so the dough is already stronger by the time you add the starter and salt. Second, the cold proof in the refrigerator overnight. Slowing fermentation down to fridge temperature does two things at once: it firms the dough so it holds its shape when you score and load it, and it draws out more of the tangy flavor that makes sourdough taste like sourdough. Skip either step and you’ll get bread, but it won’t have the same open crumb or the crust that shatters when you cut it. The Dutch oven matters too — trapping steam in the first half of the bake is what lets the loaf spring up before the crust locks in place.
Storage and reheating
Once fully cooled — give it at least two hours, the inside is still setting up — store the loaf cut-side down on a cutting board or wrap it loosely in a clean kitchen towel. A sealed plastic bag makes the crust go soft fast, so avoid it if you want that crust to last. At room temperature it’s best within two days. For longer storage, slice the whole loaf and freeze the slices in a zip-top bag with a piece of parchment between each one; they keep well for up to three months. Reheat straight from frozen: put slices in a 375°F oven for 8 to 10 minutes, or use a toaster. To revive a whole loaf that’s gone a little stale, run the cut end briefly under the tap, shake off the excess water, and bake at 400°F for 10 minutes — the crust comes back.
What can go wrong
- Starter isn’t actually active. If your starter hasn’t been fed in more than a week, one feeding probably isn’t enough. Feed it twice, 8 to 12 hours apart, before you bake. A reliable test: drop a spoonful in a glass of water — if it floats, it’s ready.
- Dough spreads flat instead of holding a round shape. This usually means over-fermentation during bulk. If your kitchen is above 75°F, the dough can over-proof in well under 4 hours. Watch the dough, not the clock — you’re looking for a 50% volume increase and a domed, jiggly surface, not a specific time.
- Crust is pale and thick rather than dark and crackly. The Dutch oven needs to be fully preheated before the dough goes in. Give it at least 45 minutes in a 500°F oven — skip the garnish on timing here, not worth the risk of an underbaked crust. If the bottom is browning faster than the top, move the Dutch oven up one rack.
- Loaf doesn’t score cleanly and deflates when you cut it. The dough wasn’t cold enough. If it feels soft and slack when you pull it from the fridge, return it for another hour or two. A well-chilled dough holds a clean score line and springs up in the oven instead of spreading.
- Crumb is gummy inside even though the crust looks done. The loaf needs more time in the oven, or it was cut too soon. Internal temperature should reach 205°F to 210°F. Cutting into a hot loaf releases steam that was still finishing the crumb structure — waiting the full two hours makes a real difference.
Classic Artisan Sourdough Bread
Equipment
- Mixing bowl
- Bench scraper
- Dutch oven or cast iron pot with lid
- Kitchen scale (recommended)
- Bread lame or sharp razor
- Proofing basket (banneton) or bowl with towel
Ingredients
- 3 ½ cups bread flour preferably high-protein, unbleached
- 1 ¼ cups filtered water room temperature (preferably 70°F/21°C)
- ½ cup active sourdough starter bubbly and fed within 4–6 hours for best rise
- 2 teaspoons fine sea salt do not use iodized salt
Instructions
- Autolyse (Mix and Rest): In a mixing bowl, combine the bread flour and filtered water. Mix until no dry bits remain. Cover and let rest for 1 hour to hydrate the flour fully—this aids gluten development naturally.
- Mix Starter and Salt: Add the sourdough starter and salt to the dough. Using a wet hand, fold and pinch the dough repeatedly until everything is incorporated. Let rest for 30 minutes.
- Bulk Fermentation and Stretch & Folds: Over the next 4 hours, perform 4 sets of stretch-and-folds every 30 minutes. Pull one side of the dough, stretch it gently, and fold over. Turn the bowl, and repeat for all sides. The dough should grow by about 50% in volume and feel aerated.
- Preshape and Bench Rest: Turn the dough out onto a lightly floured surface. Pre-shape gently into a round by folding the edges inward. Rest uncovered for 20 minutes.
- Final Shape: Shape the dough into a tight boule by cupping and turning it on the surface to build surface tension. Dust your proofing basket or bowl with flour. Place dough seam-side up and cover.
- Cold Proof: Transfer to the refrigerator and proof overnight (12 to 16 hours). This slow fermentation deepens flavor and structure.
- Bake: Preheat oven to 500°F (260°C) with a Dutch oven inside. When hot, carefully invert the dough onto parchment, score with a bread lame, then load it into the vessel. Cover and bake for 20 minutes, then uncover and bake an additional 25 minutes until deep golden brown and crust is crisp. Cool on a rack for at least 1 hour before slicing.
Notes
- If your kitchen is cooler than 70°F (21°C), increase bulk fermentation time by 1–2 hours.
- You may substitute up to 20% of the bread flour with whole wheat or rye for additional flavor complexity.
- Using filtered or dechlorinated water ensures your sourdough bacteria thrive.
Nutrition
Frequently asked questions
Can I mix the dough the night before and bake the next morning?
Yes — that’s actually the most practical way to run this recipe. Mix and autolyse in the morning, do your bulk fermentation and shaping in the afternoon or evening, then put the shaped dough in the fridge overnight. It can stay in the cold proof for up to 16 hours, so you have a wide window to bake whenever works the next day.
Do I need a banneton, or can I use something else?
A regular bowl lined with a well-floured kitchen towel works fine. The key is using enough flour — rice flour is better than bread flour here because it doesn’t absorb moisture and the dough releases cleanly. Linen towels work better than terry cloth, which tends to stick.
My starter is active but the loaf barely rose. What happened?
The most common cause is iodized salt added too early or in direct contact with the starter before mixing — iodine inhibits the wild yeast. Use fine sea salt as the recipe specifies, and make sure it gets incorporated into the dough rather than sitting on top of the starter. Ambient temperature is the other factor: a cold kitchen (below 68°F) will slow bulk fermentation significantly, so you may need to extend the time by an hour or more.
More recipes to try
- Nurturing Wild Sourdough Starter
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
- Authentic French Bread
- Handmade Flour Tortillas Fresh from Your Home Kitchen
