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Perfect Sourdough Bread Recipe Easy Crispy Crust and Airy Crumb Guide

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This sourdough bread recipe delivers a crispy crust and airy crumb, perfect for home bakers seeking bakery-quality bread with simple ingredients and straightforward steps.

Ingredients

Scale
  • 100g active sourdough starter (fed 4–6 hours before use)
  • 500g bread flour (about 4 cups)
  • 350g lukewarm water (about 1 1/2 cups, 75°F/24°C)
  • 10g fine sea salt (about 2 teaspoons)
  • Optional: up to 50g rye flour
  • Optional: olive oil or butter (1 teaspoon)
  • Optional additions: sunflower seeds, flax, oats, minced fresh herbs (rosemary, thyme), roasted garlic

Instructions

  1. Feed your sourdough starter about 4-6 hours before mixing the dough with equal parts flour and water by weight (e.g., 50g each). It should be bubbly and active before use.
  2. In a large bowl, combine 500g bread flour and 350g lukewarm water. Stir until no dry flour remains. Cover and autolyse for 30-45 minutes.
  3. Add 100g active starter and 10g salt to the dough. Mix thoroughly until salt is fully incorporated. The dough will be sticky and shaggy.
  4. Perform stretch and folds every 30 minutes for the first 2 hours: wet your hands, lift one side of dough, fold it over the center, repeat 4 times around the bowl. Then let dough rest undisturbed for another 2-3 hours at room temperature (about 70°F/21°C).
  5. Turn dough onto a lightly floured surface. Shape into a tight round boule by folding edges into the center and tightening with cupped hands. Place seam side up in a well-floured banneton or bowl.
  6. Cover and let dough proof for 2-3 hours or refrigerate overnight until slightly puffy but not doubled.
  7. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes.
  8. Remove hot Dutch oven, turn dough seam side down onto parchment paper, score top with a lame or sharp knife. Transfer dough with parchment into pot, cover and bake for 20 minutes.
  9. Remove lid and bake an additional 25 minutes until deep golden and crusty.
  10. Cool bread completely on a wire rack for at least 1 hour before slicing.

Notes

Watch dough rise and feel rather than relying strictly on time; ambient temperature affects fermentation speed. Use a Dutch oven to trap steam for a crispy crust. If crust browns too fast, tent with foil. Cool bread completely before slicing to avoid gummy crumb. Stretch and fold method replaces kneading for gluten development.

Nutrition

Keywords: sourdough bread, crispy crust, airy crumb, artisan bread, homemade bread, bread baking, sourdough starter, easy sourdough

Find it online: https://ovenmila.com/perfect-sourdough-bread-recipe-easy-crispy-crust-and-airy-crumb-guide/