Classic Sourdough Loaf

A simple, three-ingredient classic sourdough loaf with a crisp crust, chewy crumb, and signature tangy flavor. Perfect for beginners and seasoned bakers alike.

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Course Side Dish

Cuisine American

Keyword sourdough

Prep Time 12

Cook Time 40

16 slices

Ingredients

100 grams sourdough starter active
325 grams water warm
10 grams salt
500 grams bread flour

Instructions

Mix: Whisk together the warm water and active sourdough starter until dissolved. Add the flour and salt, then mix until no dry flour remains. Cover and rest for 1 hour.
Stretch & Fold: Perform one set of stretch and folds. Cover and rest 1 hour. Repeat for a total of 3–4 sets.
Bulk Ferment: Let the dough rise until it has increased by about 50% and looks light and bubbly.
Pre-Shape: Turn the dough onto a lightly floured surface, shape into a loose ball, and rest for 20 minutes.
Shape: Shape into a tight round or oval and place seam-side up in a floured banneton or towel-lined bowl.
Cold Proof: Cover and refrigerate for 12–18 hours.
Bake: Preheat oven and Dutch oven to 500°F. Turn dough onto parchment, score, and place in Dutch oven. Reduce oven to 450°F, bake covered for 20 minutes. Remove the lid, reduce oven to 425°F, and bake 15–20 minutes more until deep golden brown.
Cool: Cool completely on a wire rack before slicing.

Recipe Notes

A note about hydration: This recipe uses 325 grams of water (65% hydration), which creates a dough that's easier for beginners to handle. Here in the hot, humid Florida panhandle, I've found this hydration gives me consistently beautiful loaves without the dough becoming overly sticky. As you gain experience, you can always experiment with higher hydration recipes, but I think this is one of the easiest places to start.