Go Back
–+ servings
light airy sourdough loaf

Fluffy Sourdough Bread

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 14 hours
Total Time 15 hours
Course Bread
Cuisine American
Servings 8 servings

Equipment

  • 1 digital kitchen scale
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Dough scraper
  • 1 dough whisk or wooden spoon
  • 1 bench scraper
  • 1 Kitchen towel
  • 1 plastic wrap or reusable cover
  • 1 proofing basket or 1 medium bowl
  • 1 Dutch oven with lid or 1 baking stone and 1 oven-safe pan for steam
  • 1 sharp lame or serrated knife
  • 1 wire cooling rack
  • 1 measuring jug

Ingredients
  

  • 100 gram sourdough starter active and bubbly
  • 350 gram water room temperature
  • 500 gram bread flour unbleached
  • 10 gram fine sea salt
  • 10 gram olive oil optional for a softer crumb
  • 10 gram rice flour for dusting basket

Instructions
 

  • Feed your sourdough starter 4–8 hours before mixing the dough so it is at peak activity and bubbly.
  • In a medium bowl, whisk together 100 g active sourdough starter and 350 g room-temperature water until mostly dissolved.
  • Add 500 g bread flour to a large mixing bowl, pour in the starter-water mixture, and mix with a dough whisk or hands until no dry flour remains.
  • Cover the bowl and let the dough rest (autolyse) for 30–60 minutes at room temperature.
  • Sprinkle 10 g fine sea salt and 10 g olive oil (if using) over the dough and pinch and fold the dough until the salt is fully incorporated.
  • Begin bulk fermentation by covering the bowl and leaving it at warm room temperature (around 24–26°C / 75–78°F).
  • During the first 2 hours of bulk fermentation, perform 3–4 sets of stretch-and-folds every 30 minutes, lifting each side of the dough and folding it over itself.
  • After the last set of folds, let the dough rest undisturbed until it has risen 50–75%, looks airy, and shows bubbles along the sides, usually 3–6 hours total depending on temperature.
  • Lightly flour your work surface, gently turn the dough out, and use a bench scraper to pre-shape it into a loose round.
  • Let the pre-shaped dough rest uncovered for 15–20 minutes to relax the gluten.
  • Shape the dough into a tight boule or batard by gently stretching and folding to create surface tension without tearing.
  • Dust a proofing basket or medium bowl lined with a towel with rice flour, then place the dough seam-side up in the basket.
  • Cover the dough and cold-proof it in the refrigerator for 8–12 hours for improved flavor and easier scoring.
  • About 45–60 minutes before baking, place a Dutch oven with its lid in the oven and preheat to 250°C / 480°F.
  • When ready to bake, carefully remove the hot Dutch oven from the oven and remove the lid.
  • Invert the chilled dough carefully onto a piece of parchment paper so it is seam-side down.
  • Score the top of the dough with a sharp lame or serrated knife with at least one deep central slash to allow expansion.
  • Lift the dough using the parchment and place it carefully into the hot Dutch oven.
  • Cover with the lid and bake at 250°C / 480°F for 20 minutes to generate steam and oven spring.
  • After 20 minutes, reduce the oven temperature to 230°C / 450°F, remove the lid, and continue baking for 15–20 minutes until the crust is deep golden brown.
  • Check that the loaf is done by ensuring the internal temperature reaches about 96°C / 205°F or the bottom sounds hollow when tapped.
  • Transfer the bread to a wire cooling rack and let it cool completely for at least 1–2 hours before slicing to preserve its fluffy interior.

Notes

For the fluffiest sourdough, aim for a warm, stable fermentation temperature, as cooler rooms will significantly lengthen rising times and warmer ones will shorten them. Use a digital scale for accuracy, since hydration levels strongly affect softness and openness of the crumb. If your dough feels very stiff, add a few teaspoons of water during mixing; if it feels too sticky to handle, lightly wet your hands instead of adding excessive flour. An overnight cold proof greatly improves both flavor and structure, and baking from cold dough helps maintain loft and score definition. Finally, resist cutting into the loaf while it is hot, as the crumb is still setting and early slicing can make it gummy and collapse some of its fluffiness.
Tried this recipe?Let us know how it was!