Many sourdough recipes result in bread that is too hard or dense. Not this one. This recipe is specifically formulated to be Soft and Chewy on the inside with that classic crispy crust on the outside. It’s my “No Fail” method that I’ve taught to thousands of beginners.
The Schedule (Make it Easy):
- Day 1 (Evening): Mix the dough.
- Day 2 (Morning): Bake and eat!
Ingredients:
- 1/2 cup (100g) Active Bubbly Sourdough Starter.
- 1 1/2 cups (350g) Warm Water.
- 4 cups (500g) Bread Flour (High protein flour makes it chewy!).
- 2 tsp (10g) Sea Salt.
Step-by-Step Instructions:
- Mix (The Autolyse): In a large bowl, whisk starter and water. Add flour and salt. Mix until a shaggy dough forms. Cover and let sit for 1 hour.
- Stretch & Fold: Every 30 minutes for the next 2 hours, grab the dough, pull it up, and fold it over itself. This builds strength (and the chewy texture!).
- Bulk Rise: Let the dough sit on the counter covered with a damp towel for 6-8 hours (or overnight) until it doubles in size and gets bubbly.
- Shape: Gently dump onto a floured surface. Shape into a round ball. Place in a banneton (or a bowl lined with a floured towel). Chill in the fridge for 1 hour while the oven heats up.
- Bake: Preheat your Dutch Oven to 450°F (230°C). Score the bread (cut a line on top). Bake covered for 20 mins, then uncovered for 20-25 mins until golden brown.
Why is it No-Fail?
Because we use a lower hydration (less water) than professional bakers. It’s much easier to handle and doesn’t turn into a sticky mess!
