The Ultimate Guide to Baking Perfect Artisan Sourdough Bread at Home

Recipe Note: This sourdough bread recipe provides a flexible timeline, but it’s crucial to adapt it to your specific environmental conditions. Factors such as ambient room temperature, the strength of your sourdough starter, and even the type of flour you use will significantly influence fermentation and play a vital role in the final outcome of your bread.

Sourdough Starter: The Heart of Your Bread

To successfully bake homemade sourdough bread, you absolutely need an active, mature sourdough starter. This living culture is what provides the natural leavening for your bread, contributing to its unique flavor and texture. If you’re starting from scratch, I highly recommend consulting guides like The Perfect Loaf’s sourdough starter guide or Baker Bettie’s beginner guide for detailed instructions on creating and nurturing your own.

Alternatively, you might be able to obtain an active starter from a fellow baker, a local bakery, or even purchase one online. Remember, sourdough starters are active organisms that thrive on regular feedings. They require daily attention to maintain their viability, unless refrigerated for short periods to slow down their activity. While the daily time commitment is minimal, consistent care is essential for a strong, reliable starter.

Should you encounter any challenges or have questions regarding your starter, please refer to my comprehensive Sourdough Starter Troubleshooting Guide for expert tips and solutions.

For a full list of essential tools and additional helpful resources for sourdough baking, explore my complete guide with my favorite sourdough tools and resources.

Common Sourdough Mistakes & How to Avoid Them:

Once you possess an active sourdough starter and a few fundamental tools (refer to the list below or my complete guide here), the exciting world of sourdough bread baking awaits! But before you dive in, understanding some common pitfalls can save you from frustration.

How do I know if my starter is ready to use?

• An active, mature sourdough starter is the cornerstone of this recipe. It should be on a predictable feeding schedule and reliably double or even triple in volume between feedings. This vigorous activity indicates its readiness to leaven your dough effectively.
• Ideally, your sourdough starter should require at least one, and preferably two, daily feedings at a 1:5:5 ratio (starter:flour:water). For a deeper understanding of feeding ratios and their impact, please review my detailed Sourdough Starter Troubleshooting Guide. While it’s technically possible to bake with a less active starter, you’ll need to monitor your dough much more closely and likely extend bulk fermentation times significantly to compensate.
• The most prevalent mistake among new sourdough bakers is poor fermentation and under-proofing. This often stems from using a weak or immature sourdough starter. Under-proofed dough invariably results in bread with a dense, gummy texture and a poor, uneven crumb structure.
• If your sourdough starter appears sluggish or isn’t performing as expected, I strongly recommend dedicating another week or two to building its strength through consistent feedings before attempting to bake again. Remember, sourdough bread baking is an ongoing learning process that demands patience, observation, and a willingness to learn through trial and error.

Troubleshooting Issues:

If you encounter any challenges with this recipe or any other aspect of sourdough baking, don’t hesitate to consult my dedicated Sourdough Bread Troubleshooting Guide. It covers a wide array of common issues and provides practical solutions to get your baking back on track.

How to Make Artisan Sourdough Bread: A Step-by-Step Guide

Important Note: Many sourdough recipes suggest preparing an off-shoot levain (a smaller, separate starter culture) specifically for baking. However, I prefer a streamlined approach: I use a portion of my ripe, just peaked mother starter directly. This simplifies the process by eliminating an extra step and integrates seamlessly with my regular starter feeding schedule and preferred baking timeline.

This choice is entirely up to you and can be adjusted to fit your personal schedule or starter’s feeding routine. Regardless of your method, remember to plan accordingly. You’ll need to account for the 90 grams of starter required in the recipe below, in addition to the amount needed to maintain your main “mother” starter.

To prepare for baking the following morning, I scale up my previous night’s starter feeding to the following ratio:

• 12 grams ripe starter
• 60 grams flour
• 60 grams water

*Note: This represents a 1:5:5 ratio (starter:flour:water). You may need to adapt or tweak this ratio based on your starter’s specific activity level and how quickly it ripens.

*Note: Before getting started, ensure you watch my YouTube step-by-step instructional video. For a printable recipe card and an example baking timeline, please scroll down to the recipe box at the bottom of this post.

STEP 1: PREPARE THE AUTOLYSE

In a large mixing bowl, begin by whisking together your chosen flours. Gradually add the filtered water, ensuring it’s around 90°F/32°C, and mix thoroughly with your hands until all dry bits of flour are fully hydrated and no longer visible. The mixture will be quite sticky at this stage. Cover the bowl securely with a clean shower cap or plastic wrap and allow it to rest in a warm environment, ideally around 80°F/26°C, for a minimum of 1 hour or up to 2 hours. This crucial autolyse step allows the flours to fully hydrate, initiating early gluten development and contributing significantly to the dough’s overall structure and extensibility.

I personally use my Brod & Taylor Proofing Box to maintain a consistent and relatively high ambient fermentation temperature, which I find invaluable. While it’s an amazing tool, it’s not strictly necessary for successful sourdough baking. If you don’t have one, simply find the warmest spot in your kitchen (ideally between 74°F-76°F or 23-24°C) for resting your dough. Be aware that cooler ambient temperatures will slow down the fermentation process, potentially extending your bulk fermentation time considerably.

*Planning Tip: Since this recipe forgoes an off-shoot levain, I typically mix and prepare the autolyse roughly one hour before my normal morning starter feeding time. This ensures my starter is perfectly ripe and has just peaked when it’s time to incorporate it into the dough.

The dough will initially feel very slack and loose at the beginning of bulk fermentation. However, as you perform more stretch and folds, you’ll progressively notice it building significant strength and elasticity. Note: During this initial period, the dough will not show much visible rise or expansion; its primary development is internal structure.

If your dough is lower in hydration or starts to resist and become too tight, you can stop performing stretch and folds and allow it to rest for the remainder of the bulk fermentation. The main objective of stretch and folds is to build strength, but if the dough has already achieved sufficient strength, additional sets can actually be counterproductive by pressing out valuable gas bubbles and hindering its potential rise.

STEP 10: BAKE

Once the oven and your chosen baking vessel have thoroughly preheated for at least an hour, remove the banneton from the refrigerator and uncover the dough.

Poke Test for Proofing: Before baking, perform a quick poke test to confirm proper proofing. Lightly flour a small section of the dough (while it’s still in the banneton). Gently press your finger lightly into the dough. A properly proofed dough should spring back very SLOWLY, leaving a slight indentation. This is the ideal sign that your dough is ready for baking. If the dough springs back quickly and completely, it is under-proofed; return it to the fridge, covered, for an additional hour or so. If the dough compresses easily and doesn’t spring back at all, it is likely over-proofed. While it’s difficult to fully correct over-proofing at this stage, rest assured it will still yield a delicious loaf, even if its structure isn’t perfect.

Carefully transfer the dough to your preheated baking vessel – please refer to the recipe box below for more detailed instructions on transferring – and then score the loaf with a sharp bread lame. For a visual demonstration of scoring techniques, please see the recipe video. Bake at 500°F/260°C with the lid on for 25 minutes. Baking with the lid on creates a steamy environment, crucial for achieving maximum oven spring and a thin, crispy crust.

After 25 minutes, carefully remove the lid from your baking vessel. Reduce the oven temperature to 475°F/240°C (*note: if your oven tends to run hot or your loaves brown very quickly, reduce the temperature further to 450°F/232°C). Continue to bake uncovered for an additional 15-25 minutes, or until the crust develops a deep golden brown and caramelized color. I often rotate the pan several times during this final baking stage to ensure uniform color development across the entire loaf.

Once baked to perfection, carefully transfer the bread to a cooling rack and allow it to cool completely before slicing. This can take several hours. Slicing into warm sourdough can result in a gummy texture and cause the bread to stale much faster. Enjoy the fruits of your labor!

Artisan Sourdough Bread Ingredients:

• 350 grams bread flour (preferably organic, for best flavor and performance)
• 90 grams whole wheat flour (preferably organic and stone-ground, for added depth and nutrition)
• 350 grams 90°F/32°C filtered water (precise temperature is important for dough development)
• 90 grams ripe sourdough starter (at 100% hydration, lively and active)
• 9 grams kosher salt or fine sea salt (Diamond Crystal kosher salt is recommended for consistent seasoning)
• white rice flour, for dusting your banneton basket to prevent sticking

Baker’s Percentages:

Understanding baker’s percentages allows you to easily scale or modify this sourdough bread recipe to perfectly suit your specific flour types, desired hydration levels, or yield preferences. Keep in mind that altering these ratios may affect the overall timeline. I generally recommend maintaining the same percentages for salt and sourdough starter for consistent results.

• Bread Flour: 79.5%
• Whole Wheat Flour: 20.5%
• Water: ~79.5% (*This is a rough hydration percentage; true hydration takes into account the flour and water already present in your sourdough starter.)
• Sourdough Starter: 20%
• Salt: 2%

Recommended Equipment and Tools for Sourdough Baking:

For this particular recipe, you’ll need at least the following essential tools. For a more comprehensive and detailed list of my recommended equipment, please reference my complete guide:

• Challenger Bread Pan (a fantastic investment for superior crust and oven spring), a 5 Quart Dutch Oven, or a Combo Cooker (a versatile alternative to a Dutch oven).
• Mature Sourdough Starter (the foundation of your bread!)
• Instant Read Thermometer (I highly recommend the Thermapen brand for its unparalleled quality and accuracy in monitoring dough and water temperatures).
• Baking Scale (essential for accurate ingredient measurements in sourdough baking).
• Bench Knife (invaluable for handling and shaping dough without sticking).
• White Rice Flour, specifically for dusting the banneton to prevent the dough from sticking.
• 8-inch Round or 11-inch Oval Banneton Basket (I strongly recommend one that includes a cloth liner, especially if you are new to sourdough baking, as it helps prevent sticking and aids shaping).
• Bread Lame (a specialized scoring tool, or a sharp razor blade or even sharp scissors can be used for scoring the dough).
• Serrated Bread Knife (essential for cleanly slicing through your finished loaf).
• Advanced Equipment Recommendation: Brod & Taylor Proofing Box (an excellent tool for maintaining consistent dough temperatures, especially in cooler environments).

Example Sourdough Bread Baking Timeline:

This example timeline is designed to help you plan your schedule effectively, whether you’re baking sourdough during the weekday or on a weekend. This detailed timeline can also be found within the printable recipe box located at the bottom of this post for your convenience.

DAY ONE:

8:30 AM – Begin the autolyse by mixing the flours and water. Allow this mixture to rest, covered, at 80°F/26°C for 1 hour, or as long as 2 hours, to ensure proper hydration.

9:30 AM – Incorporate the mature sourdough starter, mixing it thoroughly into the autolyse. Cover the dough and allow it to rest at 80°F/26°C for 30 minutes.

10:00 AM – Add the salt and mix thoroughly until no granules remain. Cover and let the dough rest at 80°F/26°C for 15 minutes.

10:15 AM – 10:45 AM – Perform stretch and folds #1, #2, and #3. Each set should be done every 15 minutes. Ensure the dough is covered and rests at 80°F/26°C between each set.

11:15 AM – 12:15 PM – Continue with stretch and folds #4, #5, and #6. These sets should be performed every 30 minutes. Always cover and rest the dough at 80°F/26°C between each set.

12:15 PM – 2:15/3:15 PM – Allow the dough to rest, covered, at 80°F/26°C for the remainder of the bulk fermentation period. This duration can range from 1.5 to 2 hours (or potentially much longer), depending on factors like ambient temperature, starter strength, and flour variety. It’s crucial to follow the dough’s lead! Generally, I aim to conclude bulk fermentation when the dough has just under doubled in size. This guideline consistently yields excellent results for this specific sourdough process and timeline.

2:15/3:15 PM – Perform the pre-shape. Leave the dough uncovered at room temperature for 20 minutes to relax.

2:35/3:35 PM – Complete the final shape. Transfer the shaped dough to a rice-floured banneton basket, cover it with a plastic bag, and seal. Allow it to rest at room temperature for 10 minutes before moving it to the refrigerator.

3:45 PM – 7:45 AM – Retard the dough (final proof) in the refrigerator at 38°F/3°C for approximately 16-17 hours. This cold fermentation develops flavor and improves crust.

DAY TWO:

6:45 AM – Preheat your Challenger Pan, Dutch Oven, or combo cooker in a 500°F/260°C oven for at least 1 hour. This ensures the vessel is scorching hot for optimal oven spring.

7:45 AM – Remove the dough from the fridge, carefully transfer it to the preheated pan, score the loaf, and bake at 500°F/260°C with the lid on for 25 minutes.

8:10 AM – Remove the pan lid, reduce the oven temperature to 475°F/245°C (if your oven runs hot or loaves brown quickly, reduce to 450°F/232°C) and continue to bake uncovered for about 20 minutes or until the crust is deeply golden and beautifully caramelized. Allow the loaf to cool completely – this will take several hours – before slicing and serving. Patience during cooling is key for crumb texture!

How to Store Sourdough Bread:

You’ll likely be surprised by how quickly a fresh loaf of homemade sourdough disappears! However, if you happen to have any delicious leftovers, please consult my comprehensive guide on how to store bread.

This guide provides essential tips and best practices for properly storing, refreshing, and even freezing artisanal sourdough bread to maintain its freshness and quality.

Troubleshooting Issues and FAQ:

For answers to common questions and solutions to any troubleshooting issues you might encounter with this recipe or other sourdough baking endeavors, please check out my dedicated Sourdough Bread Troubleshooting Guide. It’s a valuable resource to help you navigate the nuances of sourdough baking.

Artisan Sourdough Bread Recipe

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Yield: 1 (890 grams) Loaf

Prep: 1 day day

Cook: 50 minutes minutes

Cooling Time: 3 hours hours

Total: 1 day day 3 hours hours 50 minutes minutes

Please watch the instructional step-by-step process video (and how to bake sourdough in a Dutch oven) above before getting started. This is my favorite go-to everyday artisan sourdough bread recipe. Naturally leavened, this bread is prepared with a combination of high-protein bread flour (80%) and whole wheat flour (20%). This high hydration dough yields an airy, chewy, and open crumb with great flavor, and yields 1 round or batard loaf (890 grams), but can be easily doubled. Once mastered, switch up the flour ratios or add inclusions. This olive sourdough is a personal favorite!

Note: This is a high-hydration sourdough bread recipe and requires an active, mature sourdough starter. If you are new to sourdough bread baking, I recommend reducing the hydration (ie. water) slightly (eg. 310-330 grams water = 70%-75%). This will make the dough easier to handle and make it a bit easier to build strength in the dough. If you reduce the hydration significantly, reduce the number of stretch and folds to 4 total (30 minutes apart).

While sourdough requires little active time, it does require long inactive time and adequate planning. You can find an example baking timeline at the bottom of the recipe box.

Equipment

• Challenger Bread Pan
• Baking Scale
• Wire Monkey Bread Lame

Ingredients

• 350 grams unbleached bread flour preferably organic, plus more for dusting
• 90 grams whole wheat flour preferably organic
• 350 grams 90°F/32°C filtered water
• 90 grams ripe sourdough starter 100% hydration
• 9 grams Diamond Crystal kosher salt or fine sea salt
• white rice flour for dusting your banneton basket

Instructions

• New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you’re not an experienced baker. If you’re looking for an easier to handle dough, I recommend reducing the water to 310 to 330 grams total. If you’re working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough’s lead!
• IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter’s feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you’ll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
• Autolyse: In a large mixing bowl, whisk together 350 grams unbleached bread flour and 90 grams whole wheat flour. Add 350 grams (90°F/32°C) filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
• Add Starter and Rest: While this test isn’t fool-proof, your sourdough starter should pass the ‘float test’ when it’s ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add 90 grams ripe sourdough starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.
• Add Salt and Rest: Sprinkle 9 grams salt over the surface of the dough. Use your thumb and fingers to pinch and incorporate the salt thoroughly (you shouldn’t feel any granules at the end of mixing) into the dough. Depending on the coarseness of your salt, this might take a couple minutes. Be thorough. Cover and rest at 80°F/26°C for 15 minutes. Important Note and Tip: If you’re struggling with higher hydration doughs and dough strength, there are two additional mixing methods that you can try: slap and fold or the Rubaud method. Please see the full video included in this post for visual demonstration.
• Bulk Fermentation: We will preform a total of 6 sets of stretch and folds (see article above for further instruction) in the first two hours of bulk fermentation. The first three will take place in 15-minute intervals. The remaining three will occur in 30-minute intervals. Covering and rest the dough at 80°F/26°C between each set. The dough will not rise much during the stretch and fold period, but it should get considerably stronger. Dip your hands in water (to prevent sticking) before each fold. I like to rub my hands together to avoid incorporating much more water, as this is already a high hydration dough.

  How to Preform a Stretch and Fold: Grab the top portion of the dough with both hands. Gently pull and stretch it upwards (without tearing) and fold over the opposite edge. Rotate the bowl 180 degrees and repeat from the other side. Rotate the bowl 90 degrees and repeat once again on both sides. This entire process is one stretch and fold set. After performing the stretch and folds, I like to gently lift the dough to round it nicely in the bowl (see video). *If your dough is developing quickly, you can reduce the total number of stretch and folds to 3 or 4 sets, 30 minutes apart.

• Bulk Fermentation (continued): Allow the dough to rest, covered at 80°F/26°C, for an additional 1.5 – 2 hours after the last stretch and fold – watch it carefully. Generally, I like to end bulk fermentation when the dough is just under double in size. This has produced good results for me and this guideline works well for this specific sourdough process and timeline. The total bulk fermentation time will vary tremendously based on your ambient kitchen temperature, dough temperature (FDT), flour type, and several other factors, so watch it carefully. Judging the right point to end bulk fermentation and move to the pre-shape period requires practice and trial-and-error.

  At the end of bulk fermentation, the dough should be well aerated and there will be many gas bubbles on surface, as well as on the edges of the bowl (see video). The dough should be slightly rounded on the edges of the bowl. If the dough is flat, you most likely didn’t build enough strength during mixing, stretch and folds, or bulk.

• Pre-Shape: Transfer the dough, without degassing, onto a clean countertop. It will be sticky. Use a bench knife to gently shape the dough into a round, pulling it gently towards you on the countertop in a circle to create some tension on the skin of the dough. As you do this, you’ll notice that the dough comes into a shape and starts to feel bouncy (see video). The key is to do this as quickly and gently as possible. Rest the dough, uncovered, for 15 to 20 minutes, or until it has relaxed slightly for the final shaping. Pre-shaping gives the dough some extra tension and strength (and is particularly important if you are doubling the recipe and preparing two loaves, as you’ll need to divide it prior). Allowing it to rest allows the gluten to relax slightly before preforming the final shape.
• Final Shape: Dust a 9-inch round or 10 or 11-inch oval banneton basket with rice flour (be extra liberal if you are not using a cloth or linen liner). Dust the surface of the dough lightly with bread flour. Use a bench knife to gently lift and flip it flour side down onto your countertop. Depending on your preference, banneton, or baking vessel, shape the dough into a round or batard. *Tip: Please watch the video above for visuals on how to shape a batard (oval loaf) or my latest video on how to shape rounds (boules) and bake in a Dutch oven. After shaping, gently pick up the shaped dough, flip, and transfer into your floured banneton, with the seam side facing up. Drape a kitchen linen over the banneton and place the banneton in a plastic bag (*I use a clean plastic produce bag). Seal with a clip and allow the dough to rest at room temperature for 10 minutes.
• Final Proof: Place covered banneton basket in the refrigerator and retard dough for 15-16 hours at 38°F/3°C. This slow and cold fermentation stage helps develop flavor and improves the final crust texture.
• Preheat the Oven: Preheat your Challenger Pan, Dutch Oven, or combo cooker (with lid on) in a 500°F/260°C oven for at least 1 hour.
• Poke Test for Proofing: Once the oven and baking vessel have preheated for an hour, remove the banneton from the fridge and uncover. Test the dough for proper proofing by lightly flouring one small section (while the dough is still in the banneton). Press your finger lightly into the dough. A properly proofed dough should very SLOWLY spring back and still leave a light indentation. That is a sign of a well proofed dough that is ready to be baked. If it springs back quickly and completely, it is under-proofed (return to the fridge, covered, for an additional hour or so). If the dough compresses and doesn’t spring back at all, it is over-proofed. Unfortunately at that point, it’s hard to make up for in that stage of the process – but it will still taste delicious!
• Transfer and Bake: If you are using a Challenger Pan or combo cooker, you can skip parchment and carefully invert the basket directly into the preheated base before scoring. If you are using a traditional Dutch oven, please watch this video for visuals: Place a large piece of parchment over the banneton, then top with a thin cutting board. Invert and flip carefully, so that the banneton is upside down, setting it down onto your countertop. The dough should release, right side up, from the banneton onto the parchment. Trim any excess parchment paper, creating two handles on both ends for lifting the dough. Use a bread lame to score the dough (1/2-inch deep), carefully transfer into the preheated pan, cover tightly with the lid, and place in the oven. Bake covered at 500°F/260°C for 25 minutes.
• Remove the lid. The dough should have risen and expanded considerably, and the crust should be set, but only lightly golden in color.
• Reduce the oven temperature to 475°F/240°C (*note: if your oven runs hot or your loaves are browning too quickly, reduce the temperature to 450°F/232°C) and continue to bake uncovered for an additional 15-25 minutes or longer until the crust is deep golden and caramelized. I like to rotate the pan several times during this final stage to ensure even browning.
• Carefully remove the bread from the pan and transfer to a cooling rack. Cool completely before slicing. This will take several hours. Slicing into warm bread will result in a gummier texture and cause the bread to stale faster. For more tips, read this guide on how to store, freeze, and refresh sourdough.

How to Adapt This Recipe:

• Feel free to adjust the flour type percentages and hydration to suit your preferences, using the same total flour weight as a guide. Higher quantities of whole grain flours will yield a denser, less open crumb and will affect total bulk fermentation time.

Example Baking Timeline:

• DAY ONE:
  8:30 AM – autolyse (mix flours and water). allow mixture to rest, covered, at 80°F/26°C for at least 1 hour or up to 2 hours.

  9:30 AM – add sourdough starter, mix thoroughly. cover and rest at 80°F/26°C for 30 minutes.

  10:00 AM – add salt and mix thoroughly. cover and rest at 80°F/26°C for 15 minutes.

  10:15 AM – 10:45 AM – stretch and folds #1, #2, #3 (every 15 minutes). cover and rest at 80°F/26°C between each set.

  11:15 AM – 12:15 PM – stretch and folds #4, #5, #6 (every 30 minutes). cover and rest at 80°F/26°C between each set.

  12:15 PM – 2:15/3:15 PM – allow to rest, covered, at 80°F/26°C for the rest of the bulk fermentation period. this period will range anywhere from 1.5 to 2 (or significantly longer), depending on ambient temperature, starter strength, and flour variety. follow the dough’s lead!

  2:15/3:15 PM – pre-shape. leave uncovered at room temperature for 20 minutes.

  2:35/3:35 PM – final shape. transfer to rice floured banneton basket, cover with a plastic bag, and seal. allow to rest at room temperature for 10 minutes before transferring to the fridge.

  3:45 PM – 7:45 AM – retard dough (final proof) in refrigerator at 38°F/3°C for about 16 hours.
• DAY TWO:
  6:45 AM – preheat challenger pan, Dutch Oven, or combo cooker in 500F oven for at least 1 hour.

  7:45 AM – remove banneton from fridge, transfer dough to preheated pan, score, and bake at 500°F/260°C, covered, for 25 minutes.

  8:10 AM – remove pan lid, reduce oven temperature to 475°F/240°C, and bake uncovered for an additional 20 minutes or until deeply caramelized. allow loaf to cool completely (this will take several hours) before slicing.

Method inspired by The Perfect Loaf.

Serving: 1serving, Calories: 199kcal, Carbohydrates: 41g, Protein: 6g, Fat: 1g, Sodium: 366mg, Fiber: 2g

Author: Laura // A Beautiful Plate

Course: Sourdough Bread

Cuisine: American