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Classic Sourdough Bread Recipe with Crispy Crust and Chewy Center Recipe

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3.9 from 2 reviews

This classic sourdough bread recipe yields a chewy-centered loaf with a crisp, golden crust, made from simple, natural ingredients. Naturally leavened with a sourdough starter and baked in a Dutch oven with no kneading required, this bread is perfect for homemade artisan baking enthusiasts.

  • Total Time: 15 to 19 hours (including fermentation and refrigeration)
  • Yield: 1 medium round loaf (about 800-900g)

Ingredients

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

  1. Combine 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 the flour.
  2. Add starter and salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt. Mix well until everything is fully combined into a cohesive dough.
  3. Bulk fermentation with stretch and folds: Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature. Every 30 minutes for 2 hours, perform a set of stretch and folds by pulling one side of the dough upward and folding it over itself, then turn the bowl a quarter turn and repeat three more times.
  4. Long rise: After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours until it doubles in size and appears bubbly and puffy.
  5. Shape the dough: Gently transfer the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath. Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl.
  6. Cold retardation: Cover and refrigerate the dough for 8 to 12 hours to develop flavor and strength.
  7. Preheat Dutch oven: The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
  8. Prepare to bake: Remove the dough from the fridge and turn it out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow controlled expansion during baking.
  9. Bake covered: Carefully lower the dough into the hot Dutch oven using the parchment paper. Cover with the lid and bake for 20 minutes to trap steam and create a crust.
  10. Bake uncovered: Remove the lid and continue baking uncovered for another 25 minutes to develop a deep golden crust.
  11. Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to finish the baking process and avoid gummy texture.

Notes

  • Using a Dutch oven traps steam to mimic professional steam-injected ovens, which is key for crust development.
  • Stretch and folds replace kneading to gently develop gluten without heavy handling.
  • Cold retardation in the fridge enhances flavor and makes shaping easier.
  • Make sure your sourdough starter is active and bubbly for best results.
  • Resting the dough after shaping allows the loaf to relax and hold its shape while baking.
  • Allow bread to cool fully for at least 1 hour before slicing to ensure optimal texture.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American Artisan

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