That loaf looks fantastic—great crust and a nicely open crumb 👏 I’ll give you a full, reliable artisan sourdough bread recipe to recreate something just like this.
🥖 Full Sourdough Bread Recipe (1 loaf)
Ingredients
- 500g bread flour
- 375g water (75% hydration)
- 100g active sourdough starter (fed, bubbly)
- 10g salt
Equipment (helpful but optional)
- Dutch oven
- Banneton (proofing basket) or bowl + towel
- Bench scraper
- Razor or sharp knife
Step-by-Step Instructions
1. Mix (Autolyse)
- Mix 500g flour + 350g water (hold back 25g water)
- Stir until no dry flour remains
- Cover and rest 30–60 minutes
2. Add Starter & Salt
- Add:
- 100g starter
- 10g salt
- remaining 25g water
- Mix by hand until fully incorporated
3. Bulk Fermentation (3–5 hours)
Keep dough at ~70–75°F (21–24°C)
Perform stretch & folds:
- Every 30 minutes for the first 2 hours (4–5 rounds total)
Then let it rest until:
- Dough has risen ~50%
- Feels airy and jiggly
4. Pre-shape
- Turn dough onto counter
- Gently shape into a round
- Rest 20–30 minutes
5. Final Shape
- Shape tightly into a boule (round) or batard (oval)
- Place seam-side up in a floured banneton or towel-lined bowl
6. Cold Proof (Overnight)
- Cover and refrigerate 8–16 hours
7. Bake
Preheat oven to 475°F (245°C) with Dutch oven inside
- Turn dough onto parchment
- Score the top
- Transfer into hot Dutch oven
Bake:
- Covered: 20 minutes
- Uncovered: 20–25 minutes (until deep golden brown)
8. Cool
- Let cool at least 1 hour before slicing (important!)
🔥 Tips for Results Like Yours
- Your crumb shows great fermentation—keep that up
- For even bigger holes:
- Slightly increase hydration (to ~78–80%)
- For better ear (that split on top):
- Score at a shallow angle
- That darker center line you have = scoring seam—totally normal
Optional Variations
- Add 50g whole wheat flour for more flavor
- Mix in olives, cheese, or herbs during shaping