Sourdough bread is one of the oldest and most rewarding forms of baking. Using nothing but flour, water, salt, and wild yeast, you can create a loaf with complex flavors, a crackling crust, and an open crumb that rivals any artisan bakery. This guide walks you through the entire 24-hour process.
The Art of Sourdough Bread
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A complete guide to baking artisan sourdough at home — from feeding your starter to scoring the perfect loaf.
Steps
Sourdough Bread Steps
Complete 8-step process for artisan sourdough bread, from starter to scoring.
1
Feed the Starter
15 min
Mix equal parts flour and water into your starter 4-8 hours before you plan to mix the dough. Use 50g starter, 50g flour, and 50g water. The starter should be bubbly, doubled in size, and pass the float test when ready.
If your starter floats in water, it is ready to use. If it sinks, give it another hour or two.
2
Autolyse
45 min
Combine 500g bread flour with 350g room-temperature water in a large bowl. Mix until no dry flour remains — do not knead. Cover and rest for 30-60 minutes. This hydrates the flour and begins gluten development before adding starter and salt.
Use room temperature water (78°F/25°C). Too hot kills the wild yeast, too cold slows gluten development.
3
Add Starter and Salt
10 min
Add 100g of ripe starter and 10g fine sea salt to the dough. Use the pinch-and-fold technique: pinch through the dough with wet fingers, then fold it over itself. Rotate the bowl and repeat for 3-4 minutes until fully incorporated.
The pinch-and-fold technique distributes starter evenly without deflating the dough.
4
Stretch and Fold (4 sets)
120 min
Every 30 minutes for the first 2 hours, perform a set of stretch and folds. With wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate 90 degrees and repeat 4 times per set. The dough should feel noticeably stronger and more elastic after each set.
The dough should feel noticeably stronger after each set. If it tears, you are stretching too aggressively.
5
Bulk Ferment
240 min
After the last stretch and fold, leave the dough covered at room temperature for 2-4 more hours. The total bulk ferment time (including stretch and folds) is typically 4-6 hours at 75-78°F. The dough is ready when it has increased in volume by 50-75%, feels airy, and shows bubbles on the surface and sides.
The dough should increase in volume by 50-75%, not double. Over-fermentation leads to a flat, gummy loaf.
6
Shape and Bench Rest
30 min
Turn the dough onto an unfloured work surface. Using a bench scraper and one hand, push the dough in a circular motion to build surface tension into a tight round. Let it rest uncovered for 20-30 minutes (bench rest). Then flour the top, flip it over, and do a final shape: pull the bottom third up, fold the sides in, then roll it toward you to create a taut boule.
An unfloured surface gives the dough something to grip during shaping. Dust the top only.
7
Cold Retard (12-16 hours)
840 min
Place the shaped dough seam-side up in a banneton dusted with rice flour. Cover tightly with plastic wrap or place in a plastic bag. Refrigerate for 12-16 hours (overnight). The cold slows fermentation while enzymes continue developing flavor.
The fridge slows yeast activity but lets enzymes continue breaking down starch, developing deep, complex flavors.
8
Score and Bake
45 min
Preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 1 hour. Turn the cold dough onto parchment paper, score with a razor blade or lame at a 30-degree angle, and lower into the hot Dutch oven. Bake covered for 20 minutes at 500°F, then remove the lid, reduce to 450°F, and bake another 20-25 minutes until deep golden brown.
Let the bread cool completely on a wire rack — at least 1 hour. Cutting too early releases steam and makes the crumb gummy.
9
Comparing Flour Types
5 min
Different flours produce different results. Compare bread flour, all-purpose, and whole wheat side by side.
Bread flour (12-14% protein) gives the best oven spring. All-purpose works but produces a tighter crumb.
Ingredients & Equipment
Sourdough Bread Ingredients
Everything you need for one loaf of artisan sourdough — 4 ingredients and 6 tools.
Dough
500g
g
Bread Flour
ingredient
unbleached, 12-13% protein (King Arthur or similar)
350g
g
Water
ingredient
filtered, room temperature (78°F/25°C)
100g
g
Active Sourdough Starter
ingredient
fed 4-8 hours prior, should pass the float test
10g
g
Fine Sea Salt
ingredient
Bread Tapping Guide (Audio)
ingredient
Listen to the difference between underbaked and fully baked bread when tapped.
Equipment
1
Dutch Oven
tool
5-quart cast iron with lid, preheated
1
Banneton
tool
9-inch proofing basket, dusted with rice flour
1
Bench Scraper
tool
optional
stainless steel, for shaping and dividing
1
Kitchen Scale
tool
digital, accurate to 1g — baking by weight is essential
1
Lame or Razor Blade
tool
for scoring the dough before baking
1 sheet
sheet
Parchment Paper
supply
for transferring dough to Dutch oven
Seasoning a Dutch Oven (Video)
tool
Watch this video to learn proper seasoning technique before first use.
Pro Tip: The Score
instruction
45 min
Score and Bake
Preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 1 hour. Turn the cold dough onto parchment paper, score with a razor blade or lame at a 30-degree angle, and lower into the hot Dutch oven. Bake covered for 20 minutes at 500°F, then remove the lid, reduce to 450°F, and bake another 20-25 minutes until deep golden brown.
Let the bread cool completely on a wire rack — at least 1 hour. Cutting too early releases steam and makes the crumb gummy.
question
multiple choice
Test MC Question
Which planet is closest to the Sun?
Mercury is the closest planet to the Sun, orbiting at an average distance of about 36 million miles.
question
true / false
Test TF Question
The Earth is the third planet from the Sun.
True! Earth orbits the Sun between Venus and Mars.
question
flashcard
Test Flashcard
What is the chemical symbol for water?
Tap to reveal
H2O — two hydrogen atoms bonded to one oxygen atom
Water is the most common molecule on Earth, covering about 71% of the surface.
instruction
15 min
Test Instruction with Image
This step demonstrates an instruction with an attached image. The image should appear below the instruction text.
Always check your image alt text for accessibility.
Mark as done
instruction
Test Instruction with Video
Watch this video tutorial demonstrating the technique.
0:00
-0:05
Pause the video at key moments to practice along.
instruction
Test Instruction with Audio
Listen to this audio guide for pronunciation.
instruction
Test Instruction with Gallery
Review these reference images showing different techniques.
500
grams
Test Flour
ingredient
Sifted, organic preferred
1
roll
Test Parchment Paper
supply
optional
Test CAD Software
software
Any CAD program with 2D drafting capability
Classic Sourdough Bread
food
intermediate
1440 min
1 loaf
A rustic boule with an open crumb, tangy flavor, and crispy crust
Materials
Dough
500g
g
Bread Flour
unbleached, 12-13% protein (King Arthur or similar)
350g
g
Water
filtered, room temperature (78°F/25°C)
100g
g
Active Sourdough Starter
fed 4-8 hours prior, should pass the float test
10g
g
Fine Sea Salt
Bread Tapping Guide (Audio)
Listen to the difference between underbaked and fully baked bread when tapped.
Equipment
1
Dutch Oven
5-quart cast iron with lid, preheated
1
Banneton
9-inch proofing basket, dusted with rice flour
1
Bench Scraper
optional
stainless steel, for shaping and dividing
1
Kitchen Scale
digital, accurate to 1g — baking by weight is essential
1
Lame or Razor Blade
for scoring the dough before baking
1 sheet
sheet
Parchment Paper
for transferring dough to Dutch oven
Seasoning a Dutch Oven (Video)
Watch this video to learn proper seasoning technique before first use.
Steps
1
instruction
15 min
Feed the Starter
Mix equal parts flour and water into your starter 4-8 hours before you plan to mix the dough. Use 50g starter, 50g flour, and 50g water. The starter should be bubbly, doubled in size, and pass the float test when ready.
If your starter floats in water, it is ready to use. If it sinks, give it another hour or two.
Mark as done
2
instruction
45 min
Autolyse
Combine 500g bread flour with 350g room-temperature water in a large bowl. Mix until no dry flour remains — do not knead. Cover and rest for 30-60 minutes. This hydrates the flour and begins gluten development before adding starter and salt.
Use room temperature water (78°F/25°C). Too hot kills the wild yeast, too cold slows gluten development.
Mark as done
3
instruction
10 min
Add Starter and Salt
Add 100g of ripe starter and 10g fine sea salt to the dough. Use the pinch-and-fold technique: pinch through the dough with wet fingers, then fold it over itself. Rotate the bowl and repeat for 3-4 minutes until fully incorporated.
The pinch-and-fold technique distributes starter evenly without deflating the dough.
Mark as done
4
instruction
120 min
Stretch and Fold (4 sets)
Every 30 minutes for the first 2 hours, perform a set of stretch and folds. With wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate 90 degrees and repeat 4 times per set. The dough should feel noticeably stronger and more elastic after each set.
The dough should feel noticeably stronger after each set. If it tears, you are stretching too aggressively.
Mark as done
5
instruction
240 min
Bulk Ferment
After the last stretch and fold, leave the dough covered at room temperature for 2-4 more hours. The total bulk ferment time (including stretch and folds) is typically 4-6 hours at 75-78°F. The dough is ready when it has increased in volume by 50-75%, feels airy, and shows bubbles on the surface and sides.
The dough should increase in volume by 50-75%, not double. Over-fermentation leads to a flat, gummy loaf.
Mark as done
6
instruction
30 min
Shape and Bench Rest
Turn the dough onto an unfloured work surface. Using a bench scraper and one hand, push the dough in a circular motion to build surface tension into a tight round. Let it rest uncovered for 20-30 minutes (bench rest). Then flour the top, flip it over, and do a final shape: pull the bottom third up, fold the sides in, then roll it toward you to create a taut boule.
An unfloured surface gives the dough something to grip during shaping. Dust the top only.
Mark as done
7
instruction
840 min
Cold Retard (12-16 hours)
Place the shaped dough seam-side up in a banneton dusted with rice flour. Cover tightly with plastic wrap or place in a plastic bag. Refrigerate for 12-16 hours (overnight). The cold slows fermentation while enzymes continue developing flavor.
The fridge slows yeast activity but lets enzymes continue breaking down starch, developing deep, complex flavors.
Mark as done
8
instruction
45 min
Score and Bake
Preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 1 hour. Turn the cold dough onto parchment paper, score with a razor blade or lame at a 30-degree angle, and lower into the hot Dutch oven. Bake covered for 20 minutes at 500°F, then remove the lid, reduce to 450°F, and bake another 20-25 minutes until deep golden brown.
Let the bread cool completely on a wire rack — at least 1 hour. Cutting too early releases steam and makes the crumb gummy.
Mark as done
9
instruction
5 min
Comparing Flour Types
Different flours produce different results. Compare bread flour, all-purpose, and whole wheat side by side.
Bread flour (12-14% protein) gives the best oven spring. All-purpose works but produces a tighter crumb.
Mark as done