Introduction

This classic sourdough bread features a chewy center and a crisp, golden crust made from just a few simple ingredients. Naturally leavened and baked in a Dutch oven, this no-knead method is perfect for home bakers seeking delicious, artisan-style bread.

A round loaf of bread with a golden brown crust dusted lightly with flour is placed on a white marbled surface. The bread is cut into three pieces: two thick slices in the foreground and the larger part of the loaf behind them. The inside of the bread is creamy white with a soft texture, showing small and medium holes. It is filled with dark olives scattered evenly throughout the slices. A beige cloth is partly visible to the left side of the bread, enhancing the warm and rustic feel of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500g) bread flour or all-purpose flour
1⅔ cups (375g) warm water

1 cup (200g) active sourdough starter
2 teaspoons (10g) salt

Instructions

Step 1: In a large mixing bowl, combine the flour and warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes.
Step 2: Add the active sourdough starter and salt to the dough. Mix well until fully combined.

Step 3: Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature.
Step 4: Every 30 minutes for the next 2 hours, perform a set of stretch and folds: pull one side of the dough upward and fold it over itself, then turn the bowl a quarter turn and repeat three more times.
Step 5: After the final fold, cover the dough again and let it rise at room temperature for 6 to 8 hours, until it doubles in size and becomes bubbly and puffy.

Step 6: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath.
Step 7: Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 8 to 12 hours.
Step 8: Preheat your oven to 450°F (232°C) with a Dutch oven inside.

Step 9: Remove the dough from the fridge and turn it out onto parchment paper. Score the top with a sharp knife or razor blade.
Step 10: Carefully lower the dough, using the parchment paper, into the hot Dutch oven. Cover and bake for 20 minutes.
Step 11: Remove the lid and bake uncovered for an additional 25 minutes until the crust is deep golden and crisp.

Step 12: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
Make sure your sourdough starter is active and bubbly for the best rise.

Try adding herbs or seeds to the dough during mixing for extra flavor and texture.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone and add steam by placing a pan of water in the oven.

Storage

Store the bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 3 days to keep the crust crisp. For longer storage, slice and freeze the bread in a sealed bag for up to 1 month. To reheat, toast slices directly or warm the whole loaf in the oven at 350°F (175°C) for 10-15 minutes.

How to Serve

A loaf of rustic bread with a golden brown crust dusted lightly with flour sits on a white marbled surface, partially sliced to show two thick slices in the foreground. Each slice reveals a soft, airy interior speckled with dark raisins scattered throughout, creating a contrast against the pale beige crumb. The crust has a rough, crunchy texture with a slightly cracked top, and the bread’s round shape is clearly visible. A beige cloth and some green rosemary sprigs are slightly blurred in the background, adding a homey touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well for this recipe and will produce a slightly softer crumb, while bread flour offers more chewiness due to its higher protein content.

Do I have to refrigerate the dough overnight?

Refrigerating the dough overnight helps develop flavor and improves the texture, but if you’re short on time, you can proof it at room temperature for a shorter period. Keep in mind that the flavor may be less complex.