Sourdough Bread Crisp Crust (Printable Version)

Tangy wild yeast loaf with crisp crust and chewy interior

# What You'll Need:

→ Dough

01 - 17.6 oz bread flour (500 g)
02 - 12.3 oz water, room temperature (350 g)
03 - 3.5 oz active sourdough starter, 100% hydration (100 g)
04 - 0.35 oz fine sea salt (10 g)

→ Optional for Dusting

05 - Rice flour or additional bread flour for dusting

# Directions:

01 - In a large bowl, combine bread flour and water, mixing until just incorporated. Cover the bowl and let rest for 1 hour to allow gluten development.
02 - Add active sourdough starter and fine sea salt to the flour mixture. Mix thoroughly until the dough becomes cohesive and ingredients are fully distributed.
03 - Perform 4 sets of stretch and folds at 30-minute intervals over 2 hours. Keep the dough covered between sets to maintain proper hydration.
04 - Cover the bowl and allow the dough to ferment at room temperature for 4-6 hours, or until approximately doubled in volume with visible bubbles on the surface.
05 - Turn the dough onto a lightly floured work surface. Shape into a tight round or oval loaf, creating surface tension.
06 - Transfer the shaped dough to a floured proofing basket with seam side facing up. Cover and refrigerate for 8-12 hours for cold fermentation.
07 - Preheat oven to 450°F with a Dutch oven inside for at least 30 minutes to ensure proper heat retention.
08 - Gently invert the dough onto parchment paper. Score the top with a sharp blade, then transfer loaf with parchment into the hot Dutch oven. Cover and bake for 20 minutes.
09 - Remove the Dutch oven lid and continue baking for 20 minutes until crust develops a deep golden brown color.
10 - Transfer the loaf to a wire rack and cool for at least 1 hour before slicing to allow the crumb structure to set properly.

# Expert Hints:

01 -
  • The crust crackles dramatically when you slice into it, creating that perfect bakery moment at home
  • Wild yeast develops flavors you literally cannot buy in stores, deep and tangy and completely unique
02 -
  • Don't rush the bulk fermentation, underproofed dough won't achieve that beautiful oven spring
  • A sharp blade or lame makes scoring easier, dull blades drag and create ragged edges
03 -
  • Rice flour in your proofing basket creates a nonstick barrier and keeps the prettiest pattern on your finished loaf
  • Trust your hands over the clock, the dough will tell you when its ready through how it feels and looks

Go Back