A crusty artisan loaf with a deep golden (almost mahogany) crust, open irregular crumb, and that signature tangy flavor.
Ingredients (makes 1 large boule or 2 smaller ones)
Dough
- 100 g active sourdough starter (100% hydration, bubbly and peaked)
- 350–375 g water (room temperature; start with 350 g and adjust)
- 500 g bread flour (or a mix of 400 g bread flour + 100 g whole wheat for more flavor)
- 10 g fine sea salt
Instructions
- Mix (Autolyse + Final Mix)
In a large bowl, mix the starter and water until mostly dissolved.
Add the flour and mix until no dry flour remains (it will look shaggy). Cover and rest 30–60 minutes (autolyse).
Add the salt and pinch/squeeze it into the dough until fully incorporated. The dough will be sticky — this is normal. - Bulk Fermentation (with folds)
Over the next 3–5 hours (depending on temperature), perform 3–4 sets of stretch-and-folds every 30–45 minutes:
Wet your hands, grab one side of the dough, stretch it up and fold it over the center. Turn the bowl and repeat on all four sides.
After the last fold, let the dough rest until it has increased in volume by about 50–75%, looks airy, and has a few bubbles on the surface. (Ideal dough temperature around 75–78°F / 24–26°C.) - Pre-shape & Bench Rest
Gently tip the dough onto a lightly floured surface. Shape into a loose round (pre-shape). Cover and rest 20–30 minutes. - Final Shape
Shape into a tight boule (or batard). Place seam-side up in a floured banneton or towel-lined bowl.
Cover and proof:- Room temperature: 1–3 hours until it passes the poke test (dough springs back slowly and leaves a slight indentation).
- Or cold proof in the fridge: 8–16 hours (recommended for better flavor and easier scoring).
- Bake
Preheat a Dutch oven (or combo cooker) at 450–475°F (230–245°C) for at least 30–45 minutes.
Turn the dough out onto parchment, score deeply with a sharp blade or lame.
Bake covered for 20–25 minutes, then uncover and bake another 20–25 minutes until deep golden brown and the internal temperature reaches 205–210°F (96–99°C).
For extra blistering and color, you can bake at 475°F covered, then lower to 450°F uncovered. - Cool
Cool completely on a wire rack for at least 1–2 hours before slicing (this is important for the crumb to set).
Tips for success
- Use a mature, active starter (it should double reliably within 4–8 hours of feeding).
- Higher hydration (closer to 75%) gives a more open crumb but is stickier to handle.
- Cold proofing overnight makes scoring easier and improves flavor.
- Steam (from the Dutch oven) is key for oven spring and a blistered crust.
- The loaf is best the day of baking or the next day; freeze slices if needed.
This produces the classic rustic sourdough look and texture you see in the photo. Enjoy the crust crackle!
