Print

Classic Sourdough Bread with Crispy Crust and Chewy Center Recipe

Print Recipe

★★★★★

5 from 636 reviews

This classic sourdough bread features a chewy center and a crisp golden crust, made with simple, natural ingredients. It is naturally leavened with an active sourdough starter and baked to perfection in a Dutch oven, requiring no kneading.

Ingredients

Scale

Dry Ingredients

  • 4 cups (500g) bread flour or all-purpose flour
  • 2 teaspoons (10g) salt

Wet Ingredients

  • 1⅔ cups (375g) warm water
  • 1 cup (200g) active sourdough starter

Instructions

  1. Mix Flour and Water: In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes to hydrate.
  2. Add Starter and Salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt. Mix thoroughly until fully combined.
  3. Initial Dough Rest: Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature.
  4. Stretch and Fold: Every 30 minutes for 2 hours, perform a stretch and fold. Pull one side of the dough upward and fold it over itself, then turn the bowl a quarter turn and repeat three more times to build dough strength.
  5. Bulk Fermentation: After the last fold, cover the bowl again and let the dough rise at room temperature for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
  6. Shape the Dough: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath.
  7. Proof the Dough: Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl. Cover and refrigerate for 8 to 12 hours for a slow, cold proof.
  8. Preheat the Dutch Oven: The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
  9. Prepare for Baking: Remove the dough from the fridge and turn it out onto parchment paper. Score the top of the dough with a sharp knife or razor blade to allow expansion during baking.
  10. Bake Covered: Carefully lower the dough, using the parchment paper, into the hot Dutch oven. Cover and bake for 20 minutes to trap steam and develop the crust.
  11. Bake Uncovered: Remove the lid and continue baking for another 25 minutes to achieve a golden, crispy crust.
  12. Cool: Remove the bread from the Dutch oven and transfer to a wire rack. Let it cool completely before slicing to ensure the crumb sets properly.

Notes

  • Use a floured proofing basket or towel-lined bowl to give the loaf shape during the final proof.
  • Keep the dough covered during resting and fermentation to prevent drying out.
  • Scoring the dough before baking controls the expansion and creates an attractive crust pattern.
  • Baking in a preheated Dutch oven traps steam, leading to a better crust and crumb.
  • Allow the bread to cool fully to avoid a gummy texture inside.

Keywords: sourdough bread, homemade bread, Dutch oven bread, no-knead bread, artisan bread, natural leavening

Find it online: https://lucabites.com/classic-sourdough-bread-with-crispy-crust-and-chewy-center-recipe/