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Classic Homemade Sourdough Bread

This easy overnight sourdough bread has a crisp golden crust, soft chewy interior, and that classic sourdough flavor. Made with just four simple ingredients and baked in a Dutch oven.
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Prep Time:1 hour 30 minutes
Cook Time:50 minutes
Resting time:16 hours
Total Time:18 hours 20 minutes
Course: Bread
Cuisine: American
Keyword: Dutch Oven Bread, Homemade Bread, Overnight Sourdough, Sourdough Bread
Servings: 12 slices

Equipment

  • 1 Digital kitchen scale
  • 1 Large mixing bowl
  • 1 Dough scraper
  • 1 Banneton basket or bowl lined with a floured towel
  • 1 Parchment Paper
  • 1 Bread lame or sharp knife
  • 1 Dutch oven
  • 1 Cooling Rack

Ingredients

  • 100 g active sourdough starter bubbly & fed
  • 300 g water room temperature
  • 510 g bread flour
  • 10 g salt

Instructions

  • In a large mixing bowl, combine the active sourdough starter and water. Stir until mostly dissolved.
    Add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains.
    Cover the bowl and let the dough rest on the counter for 1 hour.
    Perform the first stretch and fold by gently pulling one side of the dough up and folding it over itself. Rotate the bowl and repeat until all sides are folded.
    Cover and let rest for 30 minutes.
    Perform a second stretch and fold.
    Cover and let rest for 30 minutes.
    Perform a third stretch and fold.
    Cover and let the dough rise on the counter for 3 to 5 hours, or until it looks puffy and has increased in size.
    Turn the dough onto a lightly floured work surface.
    Gently spread the dough into a rectangle, then fold the sides inward to shape it into a round loaf.
    Flip the dough seam-side down and use your hands to push and pull it across the counter to build surface tension.
    Place the dough seam-side up in a floured banneton basket.
    Cover and refrigerate overnight.
    Place the Dutch oven with the lid on into the oven and preheat to 450°F.
    Cut a piece of parchment paper and set it aside.
    Remove the dough from the refrigerator and turn it onto the parchment paper.
    Dust the top lightly with flour.
    Score the dough in a cross pattern using a bread lame or sharp knife.
    Carefully remove the hot Dutch oven from the oven.
    Transfer the dough on the parchment paper into the Dutch oven.
    Cover with the lid and bake for 30 minutes.
    Remove the lid and bake for an additional 20 minutes, until the crust is deep golden brown.
    Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

Use an active, bubbly sourdough starter for the best rise.
The dough can stay in the refrigerator for up to 24 hours before baking.
Allow the bread to cool completely before slicing for the best texture.
Store at room temperature in a bread bag or wrapped in a clean kitchen towel.