Basic Sourdough Print Recipe

Serves 10 • Ready in 18.5 - 24 hrs • Active Time: 20 minutes


  • 50g Active Starter
  • 350g Warm Water
  • 500g Bread Flour
  • 9 Grams Kosher Salt


  1. Mix together starter, water and flour in a large shallow bowl. The mixture will look shaggy and loose.
  2. Combine with a dough whisk and rest for 30 minutes.
  3. Add Salt:
  4. Add salt to the dough and combine by stretching and pulling dough over itself towards the middle of the bowl. If the dough continues to feel dry, add a couple of spoonfuls of water to help loosen.
  5. Continue to stretch and work the dough to form a smooth(ish) ball.
  6. Bulk Fermentation:
  7. Place dough in a straight sided container (an 8 cup glass measuring cup or food-safe plastic storage tub works well).
  8. Cover with a damp towel and let rest in a warm (65-75 degrees) and draft-free spot for 8-10 hours, or until doubled.
  9. Preliminary Shaping and Bench Rest:
  10. Once dough is doubled, pour onto a lightly floured surface.
  11. Gently pull the dough into an oblong rectangle, careful not to deflate the dough.
  12. Fold 1/3 of the dough over the middle, and repeat with the other side.
  13. Rotate the dough 90 degrees and make a second set of folds.
  14. Let the loose dough ball rest on the surface, folded side down, for 30 minutes.
  15. Loaf Shaping and Final Proof:
  16. Lightly flour the top of the dough ball.
  17. Using a bench knife, scrape the bottom of the dough off the work surface.
  18. Hold the dough with the top facing you. Working around the ball, gently gather the dough to the underside of the ball. This will tighten the exterior of the ball – you should feel the dough come together in a more cohesive mass as you work around the ball.
  19. Once the ball has good tension, flour the exterior and rest the dough upside down in a proofing basket or floured bowl.
  20. Cover with plastic wrap and rest in the refrigerator for 8-12 hours.
  21. Baking and Scoring:
  22. Preheat the oven and baking vessel to 450˚F for at least 30 minutes.
  23. Remove proofed loaf from the refrigerator and invert proofing basket over a large parchment paper round.
  24. Score loaf using a lame or razor knife.
  25. Place loaf inside baking vessel and place in the oven.
  26. Bake at 450˚F for 40-45 minutes. The loaf is finished when the crust is a dark golden brown, the loaf feels light and sounds hollow. Internal temperature should read 210˚F.
  27. Cool on a wire rack. For best storage, let loaf cool completely before slicing.