Should I use bread flour or all-purpose flour?

Either bread flour or all-purpose flour can be used․ Both are listed as ingredients․ Bread flour may make a dough that feels somewhat stronger․ All-purpose is another listed ingredient․ Do not adjust the water amount․ Lightly dust your work surface and rising container as directed‚ but do not add flour to the dough․

How can I use leftover sourdough starter?

Use excess active starter for other sourdough baking projects now or in the future․ Just one cup of sourdough starter is required for this bread recipe‚ and you have more than that․ Active starter does not need to be measured along with other ingredients for this recipe to maintain proper flour-to-salt ratios․ Active starter is more useful for this recipe than excess starter․

Can I make this bread ahead?

Yes‚ this recipe is meant for advance preparation‚ as the shaped rolls undergo cold fermentation in the refrigerator for 8 to 12 hours․ The rolls are meant to be eaten the next day after being refrigerated․ The first proofing at room temperature is an important step and should not be skipped․ The recipe calls for the dough to rise until doubled at room temperature before shaping․ Preheat a Dutch oven to 450°F․ Remove the rolls from the refrigerator and score them before baking in the preheated Dutch oven․

Why did my dough not double?

First‚ ensure that the dough has proofed at room temperature for 6 to 8 hours after the final fold․ The dough should be well proofed and full of air pockets․ A less vigorous starter or cooler room temperature may require more time for the dough to proof․ Use visual cues to judge when the dough is ready to shape‚ rather than relying on the 6- to 8-hour estimate․

Can I freeze sourdough bread?

Yes‚ you can freeze the cooled bread on a wire rack․ Pre-slice the bread for freezing so you can easily pull out slices when the frozen bread is used․ Frozen bread may be less crisp than fresh bread․ Baking the bread slices can restore some crispness․ Do not wrap hot bread․ The moisture trapped in wrapping materials can soften the bread crust․

Crusty Golden Sourdough Bread with a Soft Chewy Center

By Emma CollinsSep 30, 2026

Cook

45 min

Total

45 min

Servings

Jump to recipe

Choose active and‌ refreshed sourdough starter to make this Dutch oven sourdough bread․ Dutch oven breads made with bread flour‌ or all-purpose flour‚ water‚ and salt will have a golden‚ crispy crust and chewy crumb․

Crusty Golden Sourdough Bread with a Soft Chewy Center

The dough preparation involves soaking flour and water‚‌ then adding starter and salt․ Multiple stretch-and-folds are used to develop the‌ dough without kneading․ Long fermentation periods at room temperature and in the refrigerator‌ help develop the dough․ Covering the bread while it‌ bakes in a Dutch oven oven helps form its crust․ Baking uncovered helps the bread develop‌ color․ Only four ingredients are‌ used in this recipe․ The starter and flour have significant‌ effects on the final bread product․

Search for evidence of rising and other signs of proofing at room temperature․ These are typical signs that the dough is ready to shape․ Cut cold dough and bake it in parchment paper on top of a cooking vessel․ Common problems with baked goods made from chilled dough include loss of dough volume due to mishandling during transfer․ Placing fully baked goods on a wire rack to cool before serving can help maintain a chewy interior․

Serve slices alongside other foods or toast them․ Slices with crisp and soft parts can be consumed․ Leftovers can be served․ For left-over loaves‚ try to keep them whole to reduce the amount of soft part of the loaf available․ Short-term heating in the oven can make the outside crisp while retaining the soft inside․

Why you'll love this recipe

Active sourdough starter supplies the yeast necessary for the recipe and causes a simple dough made of flour and water to rise by fermenting and expanding․
Bread flour and all-purpose flour are consumer-friendly flour alternatives․ Using the same amount of water called for in the recipe means this recipe has just four ingredients․
Extended fermentation and cooling times allow the dough‚ made with flour‚ water‚ starter‚ and salt‚ to rise before baking․
The Dutch oven traps steam from the dough while covered to create a golden crust with a basic dough recipe․
Just one cup of starter is needed to make ten slices of bread․ A starter that has been maintained can be used for this recipe and others․
Salt is included in precisely two teaspoons to enhance the flavor of the naturally fermented bread without masking the flavors of other ingredients‚ including flour and starter․

Instructions

In a large mixing bowl, combine the flour and warm water.

Stir until a shaggy dough forms, then let it rest for 30 minutes.

Add the active sourdough starter and salt.

Mix well until everything is fully combined.

Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature.

Every 30 minutes for 2 hours, perform a set of stretch and folds.

To stretch and fold, pull one side of the dough upward and fold it over itself.

Turn the bowl a quarter turn and repeat three more times.

After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours, until doubled in size and bubbly and puffy.

Gently transfer the dough to a lightly floured surface.

Shape it into a round or oval loaf by folding and tucking the edges underneath.

Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.

Cover and refrigerate for 8 to 12 hours.

The next day, place a Dutch oven in the oven and preheat to 450°F (232°C).

Remove the dough from the refrigerator and turn it out onto parchment paper.

Score the top of the dough with a sharp knife or razor blade.

Carefully lower the dough into the hot Dutch oven using the parchment paper.

Cover and bake for 20 minutes.

Remove the lid and bake uncovered for another 25 minutes.

Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

FAQ

No‚ the recipe calls for active sourdough starter‚ not old or leftover starter․ Active sourdough starter will be frothy and risen‚ as the recipe indicates‚ showing other signs of activity․ If the starter isn't frothy or showing other signs of activity‚ the dough may not rise to double its size during an extended room temperature rise․ Use 1 cup of active starter․ Do not use additional starter․

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Snacks & Appetizers Bread Vegetarian Vegan Baking

Crusty Golden Sourdough Bread with a Soft Chewy Center

Name: Crusty Golden Sourdough Bread with a Soft Chewy Center
Cook time: 45 min
Total time: 45 min
Yield: 10 slices
Ingredients: 4 cups bread flour or all-purpose flour (500g); 1 2/3 cups warm water (375g); 1 cup active sourdough starter (200g); 2 teaspoons salt (10g)

By Emma CollinsSep 30, 2026

Cook

45 min

Total

45 min

Servings

Jump to recipe

Why you'll love this recipe

Active sourdough starter supplies the yeast necessary for the recipe and causes a simple dough made of flour and water to rise by fermenting and expanding․
Bread flour and all-purpose flour are consumer-friendly flour alternatives․ Using the same amount of water called for in the recipe means this recipe has just four ingredients․
Extended fermentation and cooling times allow the dough‚ made with flour‚ water‚ starter‚ and salt‚ to rise before baking․
The Dutch oven traps steam from the dough while covered to create a golden crust with a basic dough recipe․
Just one cup of starter is needed to make ten slices of bread․ A starter that has been maintained can be used for this recipe and others․
Salt is included in precisely two teaspoons to enhance the flavor of the naturally fermented bread without masking the flavors of other ingredients‚ including flour and starter․

Ingredients

Servings10

•4 cups bread flour or all-purpose flour (500g)
•1 ⅔ cups warm water (375g)
•1 cup active sourdough starter (200g)
•2 teaspoons salt (10g)

Instructions

1
In a large mixing bowl, combine the flour and warm water.
2
Stir until a shaggy dough forms, then let it rest for 30 minutes.
3
Add the active sourdough starter and salt.
4
Mix well until everything is fully combined.
5
Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature.
6
Every 30 minutes for 2 hours, perform a set of stretch and folds.
7
To stretch and fold, pull one side of the dough upward and fold it over itself.
8
Turn the bowl a quarter turn and repeat three more times.
9
After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours, until doubled in size and bubbly and puffy.
10
Gently transfer the dough to a lightly floured surface.
11
Shape it into a round or oval loaf by folding and tucking the edges underneath.
12
Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
13
Cover and refrigerate for 8 to 12 hours.
14
The next day, place a Dutch oven in the oven and preheat to 450°F (232°C).
15
Remove the dough from the refrigerator and turn it out onto parchment paper.
16
Score the top of the dough with a sharp knife or razor blade.
17
Carefully lower the dough into the hot Dutch oven using the parchment paper.
18
Cover and bake for 20 minutes.
19
Remove the lid and bake uncovered for another 25 minutes.
20
Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.