Extra-Tangy Sourdough Bread (2024)

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1. To make the dough:In alarge bowlor the bowl of a stand mixer,stir togetherthe starter, water, and 3 cups (360g) of the flour using the flat beater attachment. Beat vigorously for 1 minute.

   

2. Cover and let rest at room temperature for 4 hours. Refrigerate overnight,orfor about 12 hours.The dough will have expanded in sizeand become more relaxed afteritsovernight rest.

   See Also

   Sourdough Bread: Nutrients, Benefits, and RecipeWhy Does Sourdough Have Such a Unique Flavor?Why sourdough bread is healthier than regular white or wheat breadThe History of Sourdough | You Knead Sourdough

   

3. Add the remaining 2 cups (240g) flour and the salt.Stir to thoroughly combine, thenknead (by hand, or with a stand mixerequippedwith the dough hook)to form a smooth dough.

   

4. Allow the dough to rise in a covered bowl untilit'slight and airy, with visible gas bubbles. Depending on the vigor of your starterand the temperature of your kitchen, this may take up to 5 hours (or even longer).For best results, gently deflate the dough once an hour by turning it out onto a lightly flouredor lightly greasedwork surface;stretching and folding the edges into the center;turning it over,thenreturning it to the bowl.Adding these foldswillhelp strengthen the dough’sstructure, andallow you to feel how it’s progressing over time.

   

5. Topreshape:Transfer the dough tolightly floured or lightly greased work surface.Gently divideitin half.

6. Gently pat the dough todeflateitslightlyand remove any large air bubbles.To make aloose round, stretch the outside edge of the dough away from itself and then fold it back towardthe center, pressingit downto seal.Repeat thisprocessfive or six times,working your way around the dough untilall the edges are gathered in the center. Turn the dough over so the seam is facing down,cover,and repeat with the other piece of dough. Let the dough rest, covered,for about 10 minutes.

   

7. To shape intobâtards:Place thepreshapeddough on a lightly floured surface and stretchitgentlyfrom the top and bottom,elongatingit into an oval. Gently pat the dough to remove any lingering bubbles.

   See Also

   How to make your sourdough bread more (or less) sour: part 2

8. Fold the top third ofthe dough down toward the center, as if folding a letter. Press with the heel of your hand to seal. Then foldthe left and right top corners toward the centerat 45° angles,pressing to seal. Repeat this process a second time. Thenfold the dough in half, bringing the top edge to meet the bottom. Seal the seamwith theheel of yourhand, pressingfirmlywhere thetwo edgesmeet.

   

9. Turn the dough over so the seam is facing down.With cupped hands, gently rollthedough back and forth;your fingertipsshould belightly touchingitssurfaceas you roll. Move your hands from the center out toward the edges,roundingthe doughand tapering the endsveryslightlyby using more pressure.

10. Place thebâtardson a lightly greased or parchment-lined baking sheet.

    

11. Cover and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy).Don'tworry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Toward the end of the rising time, preheat the oven to 425°F.

12. Spray thebâtardswith lukewarm water; this will help them rise in the oven by keeping their crust soft and pliableinitially.For an extra-crusty crust add steam to your oven: see detailsin“tips,” below.

13. Slash thebâtards.Try one slashdownthelength of the loaf, two diagonal slashes, or another symmetrical pattern of your choice. Make the slashesfairly deep; a serrated bread knifeor lame, wielded firmly, works well here.

    

14. Bake thebâtardsfor 25 to 30 minutes, untilthey’rea very deep golden brown. Removethemfrom the ovenand cool on a rack.

    

15. Storebâtards, loosely wrapped, for several days at room temperature; freeze for longer storage.

Tips from our Bakers

• Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter— it’ll be ready for baking soonafter it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

• For extra-crusty crust, add steam to your oven as follows:While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and pan so that the pan isn't directly under the stone, making it easier for steam to reach the baking bread. Once you’ve placed the bread in the oven,pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upward to envelop the baking bread;be sure to wear good oven mitts to shield your hands and arms.Quickly close the oven door to trap the steam.

• For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.

• Looking for a more sour/tangier loaf? Try adding 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid) to the dough along with the regular salt.

• To serve as pictured above, split a loaf around the perimeter, and layer one half with oil-packed sun-dried tomatoes (or oven-roasted cherry tomatoes) and fresh basil leaves.