Chef John’s Sourdough Bread
Chef John’s Sourdough Bread combines ancient tradition with modern technique, producing a beautifully crusty, tangy loaf. With a chewy interior and a caramelized crust, it’s a perfect balance of flavor and texture. Each bake is a journey of patience and passion, connecting you to centuries of artisanal breadmaking. Simple ingredients, slow fermentation, and Chef John’s expert method make this recipe unforgettable.
Ingredients
- 1 cup (227 g) active sourdough starter
- 1 ½ cups (340 g) warm water
- 4 cups (480 g) bread flour or all-purpose flour
- 2 teaspoons salt
Instructions
- Activate Starter:Make sure your starter is active, bubbly, and has doubled in size before using.
- Mix Dough:In a large bowl, whisk the starter with warm water until dissolved. Add flour and salt, then mix until a sticky dough forms.
- Knead or Fold:Knead the dough for about 10 minutes or perform stretch-and-folds every 30 minutes for 2 hours.
- Bulk Fermentation:Cover and let the dough rest at room temperature for 8–12 hours, or until it doubles and forms bubbles.
- Shape the Loaf:Turn the dough out, shape it into a round ball, and place seam-side up in a floured proofing basket or bowl. Let rise for 2–4 hours.
- Preheat Oven:Heat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Bake:Score the top, transfer to the hot Dutch oven, cover, and bake for 30 minutes. Remove lid and bake another 10–15 minutes until deep golden brown.
- Cool:Transfer loaf to a wire rack and cool completely before slicing.
Notes
- Always use an active starter that has recently been fed.
- Longer fermentation produces a more pronounced sour flavor.
- Do not cut into the bread while warm—it will affect the texture.
- Use bread flour for a chewier crumb.
- Store in a paper or cloth bag at room temperature to preserve the crust.