Classic tangy loaf crisp crust (Printer-friendly)

Traditional wild yeast loaf with golden crust and chewy interior

# What You'll Need:

→ Dough

01 - 17.6 ounces bread flour (about 3 ¾ cups)
02 - 12.3 ounces water, room temperature (about 1 ½ cups)
03 - 3.5 ounces active sourdough starter, 100% hydration (about 7 tablespoons)
04 - 0.35 ounces fine sea salt (about 2 teaspoons)

→ Optional for Dusting

05 - Rice flour or additional bread flour for dusting

# How To Make It:

01 - Combine bread flour and water in a large mixing bowl. Mix until just incorporated with no dry patches remaining. Cover bowl with plastic wrap or damp towel and let rest at room temperature for 1 hour. This autolyse period improves gluten development and hydration absorption.
02 - Add active sourdough starter and fine sea salt to the rested dough. Use wet hands or a dough scraper to mix thoroughly, pressing and folding the dough until starter is fully distributed and dough becomes cohesive and smooth.
03 - Complete 4 sets of stretch and fold exercises at 30-minute intervals over 2 hours. For each set, grab one side of dough, stretch upward, and fold over center. Rotate bowl and repeat from all four cardinal directions. Keep dough covered between sets to prevent drying.
04 - Cover bowl with lid or plastic wrap. Allow dough to ferment at room temperature (70-75°F) for 4-6 hours until approximately doubled in volume. Dough should show visible bubbles on surface and feel aerated and jiggly when gently shaken.
05 - Turn dough onto lightly floured work surface. Use bench scraper to degas gently. Fold edges toward center to create tension, then flip dough over. Rotate while shaping to form a tight, smooth round or oval loaf with taut surface.
06 - Transfer shaped dough seam-side up into floured proofing basket (banneton) or bowl lined with heavily floured towel. Cover with plastic wrap or shower cap. Refrigerate for 8-12 hours for cold fermentation. This develops flavor and creates a crispier crust.
07 - Position oven rack to center position. Place empty Dutch oven with lid inside. Preheat oven to 450°F for at least 30 minutes to ensure Dutch oven is thoroughly heated. This initial steam creates oven spring and crispy crust.
08 - Gently invert proofed dough onto piece of parchment paper. Use sharp bread lame or knife to score top of loaf with ¼ to ½ inch deep cuts. Transfer dough on parchment into preheated Dutch oven. Cover with lid and bake for 20 minutes.
09 - Remove Dutch oven lid carefully. Continue baking uncovered for 15-20 minutes until crust develops deep golden brown color and loaf sounds hollow when tapped on bottom. Internal temperature should reach 205-210°F.
10 - Transfer baked loaf to wire cooling rack. Cool completely for at least 1 hour before slicing. This allows internal moisture to redistribute and crumb structure to set. Cutting while warm will result in gummy texture.

# Expert Tips:

01 -
  • The tangy, complex flavor develops naturally over time without commercial yeast
  • A crispy, crackling crust gives way to a tender chewy crumb that is impossible to resist
02 -
  • The dough is ready to bake when a gently poke with your finger springs back slowly
  • Cold fermentation overnight makes the dough much easier to handle and scores beautifully
03 -
  • Use a kitchen scale for consistent results since flour measured by volume varies dramatically
  • Let the bread cool completely before slicing to prevent the crumb from becoming gummy

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