The Perfect Crusty Sourdough Bread

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1. 1

   In a large bowl, combine the 120 g of sourdough starter with 310 g of warm filtered water (90° F) and mix well.

   💡 Use filtered water to protect delicate wild yeast from chlorine.

   sourdough starter 120 gwarm filtered water 310 g

   🔥 90°F▶ 1:00

2. 2

   Add 500 g of bread flour and 16 g of fine sea salt to the mixture. Stir by hand with a spatula until a shaggy mixture forms where the flour is mostly incorporated.

   💡 If using measuring cups, fluff the flour in the bag before leveling it off.

   bread flour 500 gfine sea salt 16 g

   ▶ 1:36

3. 3

   Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for about 1 hour.

   💡 Ensure there are no dry pools of flour or water left in the mixture.

   ⏱ 1 hour▶ 2:39

4. 4

   Perform the first set of stretch and folds: dip fingers in water, grab the dough at the 12:00 position, stretch it up, and fold it over. Rotate 90° and repeat 3 more times. Cover and rest for 20 minutes. Repeat this process 3 more times every 20 minutes (4 total sets).

   💡 The process builds structure. Total of 4 sets of folds.

   ⏱ 20 minutes▶ 3:01

5. 5

   After the final fold, shape the dough into a ball. For an optional long rise, you can perform a bulk rise in the fridge for 24 hours. If rising on the counter, let it rise for 6 to Tarz 12 hours until it is puffed and passes the poke test (it should bounce back nicely when pressed).

   💡 A 24-hour fridge rise can be used to develop more flavor; if doing so, let it come to room temperature before shaping.

   ⏱ 12 hours▶ 4:56

6. 6

   Gently remove the dough from the bowl. Flip it onto a surface and pinch the edges to create a ball. Tighten the structure by cupping your hands and pulling the dough towards you in a circular motion to create tension. Invert the ball onto a clean, well-floured kitchen towel inside a large bowl, flour-side up.

   💡 The 'pretty side' should be facing up in the bowl.

   ▶ 6:22

7. 7

   Let the dough rise in the bowl for 30 minutes at room temperature. Meanwhile, preheat your oven with a large Dutch oven inside to 500° F for 1 hour.

   💡 A hot Dutch oven is essential for a beautiful crust.

   🔥 500°F⏱ 1 hour⏱ 30 minutes▶ 8:24

8. 8

   Transfer the dough onto a piece of parchment paper. Use a bread lame or sharp knife to cut a slit in the middle or decorative patterns. Carefully invert the parchment and dough into the hot Dutch oven, flour-side down.

   💡 The cut allows the bread to expand easily.

   ▶ 10:23

9. 9

   Cover the Dutch oven and bake at 500° F for 20 minutes. Remove the lid, reduce the temperature to 450° F, and bake for an additional 20 minutes (or until the internal temperature is between 195-205° F).

   💡 The deep golden brown color indicates a perfect crust.

   🔥 500°F⏱ 20 minutes▶ 11:17

10. 10

    Remove the bread from the pot and let it cool completely on a wire rack before slicing.

    💡 Cooling completely ensures the texture is set.

    ▶ 11:49

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Preppy Kitchen on YouTube