Foolproof Sourdough Bread

The day you want to make your dough, feed your starter using a 1:1:1 ratio of starter, warm water and flour. If it was in the fridge, take it out the night before and feed it, then discard and feed again in the morning. It's ready to use when it has doubled in size and looks bubbly, usually by early afternoon.

In a large mixing bowl, combine the active starter, warm water and salt and mix with a spoon until well combined. Add the bread flour and mix until a wet, sticky, shaggy dough forms. Cover the bowl with a damp kitchen towel and let rest 30 minutes at room temperature.

30 min rest

With a wet hand, gently pull one corner of the dough up and fold it into the centre, rotating the bowl and repeating 4–5 times until the dough comes together into a ball, about a minute. Cover and rest 30 minutes, then repeat this stretch-and-fold cycle 3 more times, every 30 minutes (two rounds is fine if short on time).

After the final fold, cover the dough with a damp towel and a lid or plate so it doesn't dry out and let it rise 6–7 hours at room temperature (up to 8–9 hours in colder temps). It's ready when it has grown by 50–70%, jiggles when you shake the bowl and shows scattered bubbles.

Tip the dough out onto a lightly floured surface. Fold the top edge down to the centre, rotating as you go, to shape a round with surface tension. Flip it over and let it bench rest, uncovered, for 15–30 minutes, then pull it gently towards you to tighten into a neat ball.

Dust a proofing basket or towel-lined bowl generously with flour. Fold the dough into itself again, rotating full circle, then place it smooth side down into the basket. Cover with a shower cap, plastic wrap or towel and refrigerate overnight, or up to 18–24 hours, for a lighter, airier crumb.

Overnight in fridge

Preheat the oven to 230°C. Cut parchment to fit your Dutch oven. Turn the dough out onto the parchment, score the top with a razor or sharp knife (a simple X works well), then lift it into the Dutch oven using the parchment. Put the lid on and bake for 30 minutes.

Remove the lid, lower the oven to 200°C and bake uncovered another 20–30 minutes, until the crust is deep golden all over and sounds hollow when tapped (internal temp 205–210°F/96–99°C). Transfer to a wire rack and cool at least 1 hour before slicing.