The Masterclass

Sourdough Bread (Crusty, Chewy, and Way Easier Than You Think)

Experience the bold aesthetics of Culinary Arts.

The stretch-and-fold step is where most people freeze up, so let's settle it now: wet your hand, grab one side of the dough, pull it up until it resists, then fold it over the top. Do that four times around the bowl, three times across the first two hours, and you've built all the structure this loaf needs. No kneading and no stand mixer required. The dough does its real work slowly while you walk away, and your only job is to show up for a few thirty-second check-ins.

The Backstory

Sourdough is the oldest leavened bread we know of, raised by wild yeast and bacteria long before anyone could buy a packet of instant yeast. The story goes that during the Klondike Gold Rush at the end of the 1890s, prospectors guarded their starter so fiercely against the Alaskan cold, sometimes tucking it close to their bodies overnight to keep it from freezing, that they earned the nickname "sourdoughs" themselves. A starter really is a living thing you keep going, which is why bakers pass theirs down for decades.

Let’s demystify sourdough. It’s not magic. It’s not a part-time job. It’s flour, water, salt, and a little patience. This recipe gives you a crusty, chewy, tangy loaf with an open crumb and a crackling crust. No slap-and-fold marathon required. Let’s bake.

Step-by-Step Instructions

1 1

Mix

In a large bowl, whisk starter and water together. Add flour and salt. Mix with your hands until a shaggy dough forms (no dry bits). Cover and rest 30 minutes.

2 2

Stretch & Fold

Over 2 hours, do 3 sets of stretch-and-folds (every 30–45 minutes). Wet your hand, grab a side of dough, stretch up, fold over. Rotate bowl and repeat 4 times. Dough will get smoother.

3 3

Bulk Ferment

Cover and let dough rise at room temperature for 4–6 hours until nearly doubled and bubbly on top.

4 4

Shape

Turn dough onto a lightly floured surface. Fold into a tight round. Place seam-side up into a floured proofing basket or bowl lined with a floured towel.

5 5

Cold Proof

Cover and refrigerate 8–24 hours (longer = tangier).

6 6

Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.

Turn dough onto parchment. Score the top with a lame or knife.

Lower into hot Dutch oven, cover, bake 20 minutes. Remove lid, bake 20–25 minutes more until deep brown.

Cool completely on a rack (at least 1 hour) before slicing.

Summary

Prep Time: 20 min active | Ferment + Proof: 12–30 hours | Bake: 45 min

Yield: 1 large loaf | Difficulty: Medium (requires starter)

Storage Notes

Counter (cut side down): 3 days.
Freezer (sliced): 3 months.
Toast frozen slices directly.
Never refrigerate—it stales faster.

Swaps & Substitutions

Bread flour → All-purpose works and the recipe says so outright; expect a slightly softer chew and a touch less rise, but a fine loaf.
Active starter → No discard or unfed starter here. It must be bubbly and fed 4 to 6 hours ago, or the dough won't rise. If yours is sluggish, feed it again and wait.
Dutch oven → Any heavy lidded pot that handles 450°F. No lid? Bake on a tray and slide a pan of hot water onto the bottom rack for the first 20 minutes to fake the steam.
Proofing basket → A bowl lined with a clean, well-floured kitchen towel does the same job. Flour it more than feels necessary so the dough releases.
Salt → Use the full 10g. Cutting it back leaves the bread flat-tasting and makes the dough slacker and harder to handle.
Warm water → Aim for about 80°F. Cold water just slows fermentation way down; hot water risks killing the wild yeast, so keep it lukewarm to the touch.

Questions & Answers

My dough is sticky and won't hold a shape. Did I ruin it?

Almost certainly not. At 75% hydration this dough is meant to feel wet and tacky. Wet your hands instead of adding flour, and trust the cold proof in the fridge to firm it up enough to shape and score.

How do I know when the bulk ferment is actually done?

Look for the dough to be nearly doubled, domed, and bubbly across the top, not the clock. Warm kitchens hit that in about 4 hours, cool ones closer to 6. Go by the look of it.

Can I skip the long cold proof in the fridge?

You can bake after a shorter rest, but the 8 to 24 hour cold proof is doing real work: it firms the dough for clean scoring and builds that tangy flavor. Longer means tangier, so let it ride if you have the time.

Why did my crust come out pale and soft instead of crackly?

Two usual culprits. Preheat that Dutch oven the full 30 minutes so it's screaming hot, and don't cut the uncovered bake short. Take it to deep brown, even when it looks done early.

Do I really have to wait an hour before slicing?

Yes, and you'll be tempted to cheat it. The inside is still setting as it cools, and slicing hot leaves you with a gummy, compressed crumb. Give it the full hour and you'll get clean slices.

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