The core house sourdough loaf: a naturally leavened Dutch oven bread for chasing better consistency, repeatability, and small improvements with each bake. Best for practicing starter timing, bulk fermentation cues, scoring, and crust development.
Cuisine: American · Dish Type: Component · Prep: 20 min · Cook: 45 min · Servings: 1 large loaf, about 16 slices · Rating: ⭐⭐⭐⭐⭐
Freezer-Friendly: best frozen after fully cooling and slicing. Freeze slices in a labeled freezer bag with parchment between sections if you want easy toast portions. Reheat from frozen in toaster or oven.
Ingredients
- 225g active sourdough starter or levain, 100% hydration and near peak
- 305g warm water for the spring-test version
- 500g bread flour, divided into 300g and 200g
- 10g table salt
- Light dusting flour or rice flour only as needed for the proofing basket
Equipment
- A folding bread proofing box for starter refresh, bulk fermentation, and room-temperature proof control at 78°F
- A 2 qt round proofing container with lid and scale markings, so the rise can be measured clearly instead of judged only by bowl height
- Stand mixer (optional, for the final dough mix only) — use the dough hook on low just until cohesive, then stop; hand mixing is still preferred for better dough feel
- A 9-inch Dutch oven pot with lid, for the covered bake and steam trap
- Oven with full preheat capability, with the Dutch oven and lid preheating inside
- Probe thermometer, to confirm the center reaches 210°F before pulling
Instructions
- Evening day 1 — Build starter or levain: in the proofing box, refresh the starter or levain and hold at 78°F until doubled or close, bubbly throughout, domed or just beginning to soften, and near peak. Do not use it if fully collapsed; refresh first.
- Evening day 1 — Mix sponge: in a large mixing bowl, combine 225g active starter or levain, 305g warm water, and 300g bread flour. Mix into a thick batter. Cover and rest 30 minutes.
- Evening day 1 — Finish dough: add 10g table salt and the remaining 200g bread flour. Mix by hand until no dry flour remains and the dough is cohesive. If using a stand mixer, use the dough hook on low only until cohesive, then stop. This is the final mix, so start the bulk clock now.
- Evening day 1 — Build strength early: rest 30 minutes after final mix, then complete 4 turn-and-fold rounds, spaced 30 minutes apart. For each round, lightly wet your hands, grab one side of the dough, stretch upward without tearing, and fold over the center. Rotate and repeat on all 4 sides. Cover the bowl between rounds.
- Evening day 1 — Optional gentle fold: if the dough still feels loose after the fourth fold, do 1 gentle coil fold about 30 minutes later. Skip this if the dough feels tight or resists stretching.
- Evening day 1 — Bulk ferment: after the final fold, transfer the dough into the 2 qt round proofing container, smooth the top, note the starting level using the container markings, and cover with the lid. Bulk ferment at 78°F until the dough is aerated, smoother, slightly domed, lightly jiggly, and roughly 40–50% risen. Use the container markings to measure rise, but remember the bulk clock started at final mix, not tub transfer.
- Evening day 1 — Pre-shape earlier: turn the dough onto the counter while it still feels elastic and workable. Do not wait for dramatic puffiness, ballooning, or a full 75% rise. Use the half moon technique to gently build tension without tearing the dough.
- Evening day 1 — Bench rest by dough behavior: let the pre-shaped dough rest 5–10 minutes by default. If it spreads quickly, final-shape immediately. Use a longer 10–15 minute rest only if the dough holds height well.
- Evening day 1 — Final shape for spring: use the burrito method or batard-style shaping to build a taut outer skin without tearing. Place seam-side up into the banneton. Use only a light dusting strategy as needed; do not rely on heavy rice flour to fix slack dough.
- Before bed — Cold proof: cover the banneton and refrigerate for a cold proof 8–15 hours.
- Night before reminder: schedule the morning bake and plan the 45–60 minute oven preheat. For a Dutch oven loaf, the Dutch oven and lid must preheat inside the oven.
- Morning day 2 — Preheat with headroom: preheat the oven to 450°F with the tallest suitable covered bake vessel and lid inside.
- Morning day 2 — Score cold for one clean ear: turn the cold loaf onto parchment. Make one main expansion score only for spring-test bakes: slightly off-center, about 30–45° to the dough surface, about 1/4–1/3 inch deep, in one confident motion. Skip decorative scoring until spring and ear are consistent.
- Morning day 2 — Bake covered: lower the scored loaf into the hot covered vessel, cover, and bake covered for 20 minutes at 450°F.
- Morning day 2 — Bake uncovered: remove lid and bake uncovered at 450°F for 25–30 minutes, until well browned. Use the probe thermometer to measure the center and continue baking until it reaches 210°F internal temperature. If the crust is getting dark before the center is done, reduce the oven to 400°F for the final 5–10 minutes instead of pulling early.
- Optional final crisp: remove loaf from the Dutch oven and place directly on the oven rack. Bake uncovered 5–10 minutes more if needed, until deeply browned, very crisp, and 210°F internal temperature.
- Mandatory cool: cool on a rack for 2 hours before slicing. Do not cut early. Do not place hot cut sides face-down; leave them cut-side up until steam stops if slicing after the full rest.
Tips
- Use starter near peak: doubled, bubbly, and still strong rather than collapsed.
- Current spring-test formula uses 305g water. Do not return to 340g water until shaping, bulk timing, and scoring are consistent.
- Shape earlier than instinct suggests: target 40–50% rise plus dough cues, not dramatic puffiness.
- Count bulk from final mix, not from the proofing-tub transfer.
- Start folds at 30 minutes after final mix so strength develops before fermentation gets ahead.
- For better ears, use a cold loaf, one angled expansion score, and skip decorative scoring during test bakes.
- Heavy rice flour is not a fix for slack dough. Use a light dusting only as needed and prioritize fermentation control and surface tension.
- Best lesson from the first loaf: the bread can look done outside while still holding a lot of internal moisture. Use temperature plus cooling time, not crust color alone.
- Internal temp target: use a probe thermometer and pull only when the center reaches 210°F.
- Cool for a mandatory 2 hours before slicing. Do not cut early; the rest is part of the recipe, not optional.
- If you cut early and the loaf is steaming, leave the cut sides facing up until steam stops. Toasting slices can improve a slightly moist crumb.
Macros per serving (estimated, per slice): 125 cal · 4g protein · 25g carbs · 1g fat