This Crust Sourdough Bread smells amazing and has a lovely crunchy crust. With a chewy interior and a tangy flavor, it’s perfect for toasting or enjoying with soup!
Every time I slice into this bread, I feel like a pro baker! It’s surprisingly easy to make, and I love how it pairs with my morning coffee—yum!
Key Ingredients & Substitutions
Bread Flour: Using unbleached bread flour gives the best texture, but you can use all-purpose flour in a pinch. Just remember, your bread might be slightly less chewy!
Sourdough Starter: A bubbly and active starter is key for good rise. If you don’t have a starter, you can substitute with a commercial yeast (around 1/2 teaspoon) but the flavor will be different.
Water: It’s essential for hydration. If you’re measuring by weight, remember different flours absorb water differently. Adjust as needed! You can also use filtered water for a cleaner taste.
Salt: I prefer kosher salt for baking. If using table salt, reduce the amount slightly since it’s finer. For a lower-sodium option, you can use sea salt.
How Do I Get the Perfect Crust on My Sourdough Bread?
Getting that desirable crust is all about the baking method. Using a Dutch oven traps steam which helps create the perfect texture. Here’s how to nail it:
- Preheat your Dutch oven: Heat it for at least 45 minutes at 500°F to really get it hot.
- Score the bread: Use a sharp blade to make a quick slash on top. This allows the bread to expand during baking, helping form that lovely crust.
- Don’t skip the lid: Covering it for the first 20 minutes helps create steam, which leads to a crispy crust.
- Cool completely: Let it sit on a wire rack for at least an hour before slicing. This keeps the crust intact and helps the inside set properly.
With these tips, you’ll enjoy a delicious crusty sourdough that pairs perfectly with coffee!
How to Make Crusty Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour (preferably unbleached)
- 350g water (about 70% hydration)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- Extra flour for dusting
How Much Time Will You Need?
This delicious crusty sourdough bread takes about 30 minutes to prepare, with a fermentation time of 4 to 6 hours, plus an overnight proofing time of 12-16 hours. Don’t forget, you’ll also need another hour to bake and cool. So, plan some time ahead for the best results!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, mix together the bread flour and water. Stir until there are no dry clumps of flour left. Cover the bowl with a kitchen towel and let it rest for 30 minutes. This is called autolyse, and it helps develop the dough’s gluten.
2. Add Starter and Salt:
After 30 minutes, add your bubbly sourdough starter and salt to the dough. Use your hands or a spatula to mix everything together until well combined. You want it all to be nicely blended!
3. Bulk Fermentation:
Cover the bowl with a lid or cling film and let it sit at room temperature for 4 to 6 hours. Every 30 minutes during the first 2 hours, reach in and perform some stretch and folds—grab one side of the dough, stretch it up, and fold it over itself. Do this for all four sides. This helps build gluten!
4. Shape the Dough:
Once the fermentation time is up, turn the dough out onto a lightly floured surface. Gently shape it into a tight round loaf (boule) or an oval loaf. Place it seam-side up into a floured banneton (or bowl lined with a floured towel) to proof.
5. Proof Overnight:
Cover the shaped dough and place it in the refrigerator for 12-16 hours. This overnight proofing allows it to develop great flavor and texture.
6. Preheat the Oven:
About 45 minutes before you’re ready to bake, put a Dutch oven or heavy lidded pot in the oven and preheat it to 500°F (260°C). This is crucial for a nice crust!
7. Score and Bake:
When the oven is hot, carefully remove the Dutch oven from the oven. Place your parchment paper on the counter and turn out the dough onto it. Use a sharp knife or lame to score the top of the dough with a simple slash. This allows the bread to expand while baking. Then, transfer the dough with parchment into the hot Dutch oven, cover it, and bake for 20 minutes.
8. Remove Lid and Finish Baking:
After 20 minutes, carefully remove the lid of the Dutch oven. Bake for another 20-25 minutes until the crust is beautifully golden brown and crisp. It should smell heavenly!
9. Cool the Bread:
Once baked, gently transfer the bread to a wire rack. Allow it to cool completely before slicing. This step is important for setting the crumb and ensuring you get that perfect texture!
Now, enjoy your crusty sourdough bread with a warm cup of coffee for a delightful treat any time of day!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute up to 50% of the bread flour with whole wheat flour for added nutrition and flavor. Just be aware that it may change the texture slightly, making the bread denser.
How Do I Store Leftover Sourdough Bread?
Store leftover bread at room temperature in a paper bag to keep the crust crispy—just avoid plastic as it traps moisture. For longer storage, you can slice the bread and freeze it in a freezer bag. Just toast or warm up slices directly from the freezer as needed!
Why Is My Bread Dense or Doesn’t Rise Well?
A dense loaf could be due to a few reasons: your starter may not be active enough, you might not have given the dough enough time to rise, or inadequate gluten development. Always ensure your sourdough starter is bubbly and bubbly before using it!
Can I Add Mix-ins Like Herbs or Cheese?
Absolutely! Feel free to fold in herbs, cheese, or other additions during the bulk fermentation phase. Just keep in mind that too many heavy add-ins may affect the loaf’s rise, so use them sparingly!
