A cozy, reliable sourdough recipe for beginners and enthusiasts seeking crackling crust and airy crumb at home.

500g bread flour

350g water

100g active sourdough starter

10g salt

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1. Mix flour and water, rest 30 min (autolyse).

2. Add starter, mix until combined.

3. Add salt, mix until incorporated.

4. Bulk ferment with 4 stretch and folds over 4 hours.

5. Shape dough and place in a floured banneton.

6. Proof in fridge overnight (12–14 hours).

7. Preheat oven to 475°F with Dutch oven inside.

8. Score the loaf, bake covered 20 min, uncovered 20–25 min.

9. Cool completely before slicing.

You can add seeds or whole grains for variety.

Use rice flour in your banneton to prevent sticking.

Monitor dough temperature for consistent results.