This is a simple and reliable sourdough bread recipe that produces a beautifully open crumb, a crisp crust, and deep sourdough flavor. With a long fermentation and cold proof, this loaf develops excellent texture and complexity while remaining easy to follow.

Ingredients

• 200g active sourdough starter
• 700g water
• 900g bread flour
• 100g rye flour
• 22g sea salt

Preparation Time

• Active Time: 1 hour
• Bulk Fermentation: 8 hours
• Cold Proof: 18 hours
• Baking Time: 35 minutes
• Total Time: Approximately 27 hours

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter, water, bread flour, and rye flour until no dry flour remains.

Cover the bowl and let the dough rest for 1 hour. This rest period helps develop gluten and improves dough strength.

Step 2: Add Salt

Sprinkle the sea salt over the dough and mix thoroughly until fully incorporated.

Allow the dough to rest for 30 minutes.

Step 3: Stretch and Folds

Perform 4 sets of stretch and folds, spaced 30 minutes apart.

For best results, keep the dough in a warm environment during fermentation.

Step 4: Bulk Fermentation

After the final stretch and fold, continue bulk fermentation until the dough becomes puffy, airy, and increases noticeably in volume.

Total bulk fermentation time should be approximately 8 hours.

Step 5: Pre-Shape

Turn the dough onto a lightly floured surface and gently pre-shape into a round.

Let it rest uncovered for 30 minutes.

Step 6: Final Shape

Shape the dough into your desired loaf shape and place it into a floured proofing basket.

Step 7: Cold Proof

Cover and refrigerate for 18 hours.

This long cold proof helps develop flavor and improves oven spring.

Step 8: Bake

Preheat the oven to 450°F (232°C) with a baking steel or baking stone.

Transfer the dough onto parchment paper and score the top.

Bake covered for 25 minutes.

Remove the cover and continue baking for 10 minutes, or until the internal temperature reaches 205°F (96°C).

Step 9: Cool

Allow the bread to cool completely before slicing.

Tips for Success

• Use an active, bubbly starter for the best rise.
• Rye flour adds flavor and fermentation strength.
• Long cold proofing improves both flavor and crust.
• If you experience overly dark or burnt bottoms, place a baking sheet on the rack below the baking steel and use an extra layer of foil beneath the parchment paper.

Storage

Store at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.

For longer storage, slice and freeze for up to 3 months.

Nutrition Information (Approximate Per Slice)

• Calories: 180
• Carbohydrates: 36g
• Protein: 6g
• Fat: 1g
• Fiber: 2g

This artisan sourdough bread delivers a crispy crust, chewy texture, and rich flavor, making it perfect for sandwiches, toast, or enjoying with butter.