All Purpose Sourdough Bread

Yield: 1 loaf (~750g) Total time: ~24 hours (mostly hands-off) Hydration: ~69% for easier handling with AP flour

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Autolyse (Flour + Water Only): In a large bowl, mix 375g flour and 260g water until just combined.

Step 2

Cover and rest for 1 hour. This begins gluten formation naturally.

Step 3

Add Starter and Salt

Step 4

Add 75g sourdough starter and mix thoroughly by hand.

Step 5

Sprinkle in 8g salt and mix again until well incorporated.

Step 6

The dough will feel sticky but smooth.

Step 7

Bulk Fermentation + Stretch & Folds: Cover and rest at room temp (70–75°F) for 4 to 6 hours. Do 4 sets of stretch & folds, every 30 minutes during the first 2 hours: Wet your hand, stretch dough up, and fold it over. Turn the bowl and repeat 3 more times per set.

Step 8

4. Pre-shape + Bench Rest Gently turn the dough onto a lightly floured surface. Shape into a round and let rest uncovered for 20–30 minutes.

Step 9

Final Shape & Cold Proof: Shape the dough into a tight round or batard. Transfer to a well-floured banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8–12 hours).

Step 10

Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.

Step 11

Place dough on parchment paper, score with a razor or sharp knife.

Step 12

Bake 20 minutes covered

Step 13

Bake 20–25 minutes uncovered until deep golden brown.

Step 14

Cool for 1 hour before slicing.