A crusty, beautifully scored sourdough loaf with a deep golden-brown crust and open crumb.
Ingredients (makes 1 large boule)
- 100 g active sourdough starter (100% hydration, fed and peaked)
- 350–375 g water (room temperature)
- 500 g bread flour
- 10 g fine sea salt
Instructions
- Mix
In a large bowl, mix the starter and water until mostly dissolved. Add the flour and mix until no dry flour remains. Cover and rest 30–60 minutes (autolyse).
Add the salt and work it in until fully incorporated. The dough will be sticky. - Bulk Fermentation
Perform 3–4 sets of stretch-and-folds every 30–45 minutes over the next 3–5 hours.
After the final fold, let the dough continue bulk fermenting until it has increased in volume by about 50–75% and looks airy with visible bubbles. Ideal dough temperature is 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. Cover and rest 20–30 minutes. - Final Shape
Shape into a tight boule. Place seam-side up in a floured banneton or towel-lined bowl.
Proof:- Room temperature: 1–3 hours until it passes the poke test
- Or cold proof in the fridge: 8–16 hours (recommended for better flavor and cleaner scoring)
- Score & Bake
Preheat a Dutch oven at 450–475°F (230–245°C) for 30–45 minutes.
Turn the dough out onto parchment. Score with a sharp lame — a deep central slash or decorative leaf pattern works beautifully.
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). - Cool
Cool completely on a wire rack for at least 1–2 hours before slicing so the crumb sets properly.
Tips
- Cold overnight proofing makes scoring much cleaner and more dramatic.
- Use a very sharp lame and confident cuts for decorative patterns.
- Good steam in the first half of the bake is essential for oven spring and blistered crust.
- Higher hydration (closer to 75%) gives a more open crumb.
Classic, crusty artisan sourdough. Enjoy!
