A step-by-step guide to making classic sourdough bread with a beautiful rise, chewy crust, and soft, airy crumb. This recipe walks you through feeding your starter, mixing, fermenting, shaping, and baking for delicious homemade bread.
Feed your sourdough starter by mixing equal parts of starter, flour, and lukewarm water in a jar. Stir well, cover loosely, and let it rise at room temperature until doubled in volume.
In a large mixing bowl, combine all of the bread flour, a little rye or whole wheat flour if desired, and all of the salt. Whisk thoroughly.
Add all of the lukewarm water to the dry ingredients. Then add all of the active starter. Stir until the dough comes together, then use your hands to mix thoroughly. The dough will be sticky and wet.
Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for four hours. Every hour, with wet hands, gently stretch and fold the dough from each side, being careful not to tear it. Repeat for three to four rounds.
Turn the dough onto a lightly floured surface. Gently shape into a round by folding all four sides in and tucking the dough underneath to create a tight ball. Let it rest, covered, for 20 minutes.
If needed, reshape the dough to tighten the surface. Transfer the dough, seam side up, into a generously floured banneton basket. Cover and refrigerate for at least eight hours or up to 48 hours.
Preheat your oven with the dutch oven or combo cooker inside to 500°F (260°C) about 30 minutes before baking. Optionally, place a pizza stone on the bottom rack to prevent over-browning.
Line the hot pot with parchment paper. Invert the dough into the pot. Score the top of the loaf with a bread lame or sharp knife to help it expand in the oven.
Cover with the hot lid and bake at 450°F (232°C) for 20 minutes. Remove the lid and bake for another 20–25 minutes until the crust is golden and crisp.
Transfer the bread to a rack and let it cool completely before slicing. Enjoy with your favorite toppings!
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