Description

This step-by-step homemade sourdough bread recipe guides you through creating a naturally leavened, crusty artisan loaf with a soft, flavorful crumb. Using simple ingredients and a hands-on stretching and folding technique, this recipe transforms basic pantry staples into a beautifully risen sourdough loaf over a lengthy fermentation process, perfect for bread enthusiasts seeking an authentic baking experience.

Ingredients

Starter and Dough

100 g bubbly, active sourdough starter (can use 50–100 g based on availability)
375 g warm water (about 1 1/2 cups plus 1 tbsp, adjust as needed)
500 g bread flour (approximately 4 cups plus 2 tbsp)
9 to 12 g fine sea salt (1.5 to 2.5 teaspoons)

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Instructions

Make the dough: Whisk the sourdough starter and warm water together in a large mixing bowl using a fork or spatula. Add the bread flour and fine sea salt to the bowl. Mix all the ingredients until combined, finishing by hand if necessary to form a rough dough. Cover the bowl with a damp towel and let the dough rest for 30 minutes to hydrate.
Stretch and fold (first time): After the initial 30-minute rest, grab a corner of the dough and pull it up toward the center. Repeat this folding motion 4 to 5 times around the dough to build gluten strength. Cover the dough again and let it rest for another 30 minutes.
Repeat stretch and fold: Perform the stretch and fold a second time after the additional 30-minute rest. For best results and if time allows, repeat this process twice more for a total of four stretch and fold cycles spaced over two hours. Even doing just one or two will greatly benefit the dough’s structure.
Bulk fermentation (first rise): After completing the stretch and fold routines, cover the dough and allow it to rest undisturbed to ferment and rise. This bulk fermentation period develops flavor and structure, typically lasting several hours depending on room temperature.

Notes

Use a bubbly, active starter to ensure good fermentation and rise.
Adjust water quantity slightly for hydration to achieve a slightly sticky but manageable dough.
The folding technique strengthens gluten and is crucial for texture.
Long fermentation time enhances flavor development.
If short on time, even one set of stretch and folds helps.