Classic Sourdough Bread Tangy Loaf (Printable)
Traditional wild yeast loaf with tangy flavor, crisp crust, and chewy interior made through long fermentation.
# What You Need:
→ Dough
01 - 4.5 cups bread flour
02 - 1.5 cups water (room temperature)
03 - 0.5 cup active sourdough starter (100% hydration)
04 - 2 teaspoons fine sea salt
→ Optional for dusting
05 - Rice flour or additional bread flour
# How To Make It:
01 - In a large bowl, mix the flour and water until just combined. Cover and let rest for 1 hour to develop gluten structure.
02 - Add the sourdough starter and salt to the autolyse mixture. Mix thoroughly until the dough is fully cohesive and ingredients are evenly distributed.
03 - Perform 4 sets of stretch and folds every 30 minutes over 2 hours, keeping the dough covered between sets to develop strength and elasticity.
04 - Cover the bowl and let the dough rise at room temperature for 4-6 hours, or until approximately doubled in size with visible bubbles.
05 - Turn the dough out onto a lightly floured surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket with seam side up. Cover and refrigerate for 8-12 hours for cold fermentation.
07 - Preheat oven to 450°F with a Dutch oven inside for at least 30 minutes to ensure proper heat retention.
08 - Gently invert the dough onto parchment paper. Score the top with a sharp blade in desired pattern. Transfer loaf with parchment into the hot Dutch oven.
09 - Cover Dutch oven and bake for 20 minutes to create initial oven spring and steam for crust development.
10 - Remove the lid and bake for another 20 minutes until crust is deep golden brown and internal temperature reaches 200-210°F.
11 - Cool on a wire rack for at least 1 hour before slicing to allow crumb structure to set and prevent gummy texture.
# Expert Tips:
01 -
- The wild yeast develops complex flavors that commercial yeast simply cannot achieve
- This recipe transforms humble ingredients into something extraordinary with just patience and practice
02 -
- Temperature affects fermentation speed dramatically. Your dough might ferment faster in summer and slower in winter.
- A tired starter will not give you the rise you need. Feed it and wait until it is bubbly and active before beginning.
03 -
- Rice flour in your proofing basket prevents sticking better than bread flour and adds a professional finish
- The cutting board from your first successful loaf will always smell like sourdough, even after years of use