A perfectly baked sourdough boule, with a crisp crust and open crumb

Sourdough bread

Name: Sourdough-Bread:-Recipes-Techniques-and-Tips-for-Baking-Perfect-Sourdough-Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Fermented-Foods
Ingredients: 300g Water; 200g Active sourdough starter; 500g Bread flour; 10g Salt

sourdough bread: recipes techniques and tips for baking perfect sourdough bread

By:

Savory Touch

Published:

30 Apr 2025

This recipe guides you through making a traditional sourdough boule, a great first project in sourdough bread baking. It's time-consuming and labor-intensive, but the payoff – a crunchy crust and airy interior – is well worth the effort. I will never forget my first go at making sourdough, it was absolutely terrible but so worth it and tasty, so don't give up if the first time is not quite what you're searching for!

This recipe is a procedure, not an instruction list – and one that's all about listening to the subtlety of fermentation and the personality of your sourdough starter. Don't be intimidated – with some practice, you'll be surprised at the good, satisfying stuff you can create. And besides, the scent of warm, just-made sourdough will fill your kitchen with the most heavenly smell!

Required Equipments

Large mixing bowl
Measuring cups and spoons
Rubber spatula or wooden spoon
Plastic wrap
Dutch oven or oven-safe pot with lid
Baking scale (optional)
Bread lame or sharp knife

Sourdough Bread: Recipes Techniques and Tips for Baking Perfect Sourdough Bread: Frequently Asked Questions

Sourdough Bread: Recipes Techniques and Tips for Baking Perfect Sourdough Bread

This recipe guides you through making a perfect sourdough boule – from preparing the starter to shaping the dough, proving, scoring, and baking. It's a fantastic journey, and the bread itself is heavenly!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 70 minutes

🍽 Ingredients

300g Water
200g Active sourdough starter
500g Bread flour
10g Salt

📖 Instructions

In a large mixing bowl, combine the water and starter. Stir gently until the starter is fully incorporated. If using a scale, ensure accurate measurements. If using volume, be gentle not to over mix.
Add the flour and salt to the bowl. Using a rubber spatula or your hands, mix until just combined. Dont overmix. Seriously. It'll make the dough tough.
Let the dough rest for 30 minutes (autolyse). This allows the flour to fully hydrate, resulting in a more developed gluten structure. It's like giving your dough a little sip of water.
Perform a series of 4-5 sets of stretch and folds. This gently strengthens the gluten network while building structure and flavour. Give it a gentle stretch, and fold it over itself. Repeat. This needs to be done gently, otherwise you will end up with a stiff dough.
After the final set of stretch and folds, cover the bowl with plastic wrap and let the dough bulk ferment for 4-6 hours. This will depend on your starter's activity and the ambient temperature. The dough should at least double in size, be soft and springy. If you poke it gently, it might slowly spring back.
Gently turn the dough out onto a lightly floured surface. Shape it into a boule (round loaf) or batard (oval loaf), depending on your preference. This is where your sourdough shaping skills come in handy; it’s tricky but worth practicing.
Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover loosely with plastic wrap, and let it cold proof in the refrigerator for 12-18 hours. This slow fermentation will develop the flavor further.
Preheat your oven to 450°F (232°C) with your Dutch oven inside for at least 30 minutes. This is essential for creating the right oven spring.
Carefully remove the hot Dutch oven from the oven. Gently invert the loaf from the banneton into the Dutch oven. Score the top of the loaf with a lame or a sharp knife. A good score will help control the oven spring and create an attractive crust.
Cover the Dutch oven and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. Patience is key; it needs to cool completely to fully develop that perfect texture and flavour. Enjoy! Seriously. You deserve it.

📝 Notes

Ensure your starter is active and bubbly before beginning. A weak starter will negatively impact the final product.
For best results, use a kitchen scale for accurate measurements.
Adjust baking time depending on your oven and the desired level of browning. Internal temperature is the most accurate way to check doneness.
The scoring of the loaf is essential to aid in oven spring and creating beautiful ear shapes.
Once you've mastered the basic recipe, have fun experimenting with different flours, hydration levels, and baking times. The world of sourdough is your oyster!