Perfect Crispy Crust Sourdough Bread Recipe Easy Homemade Step-by-Step Guide
A reliable and comforting sourdough bread recipe that yields a golden, crackly crust and a soft, tangy crumb. Perfect for cozy dinners and casual gatherings.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 13-14 hours
- Yield: 1 loaf (about 1.5 lbs) 1x
- Category: Bread
- Cuisine: American
Ingredients
- 100g active sourdough starter (bubbly and at peak activity, about 4–6 hours past feeding)
- 400g (3 1/4 cups) all-purpose flour
- 100g (3/4 cup) whole wheat flour
- 350g (1 1/2 cups) lukewarm water
- 10g (2 tsp) fine sea salt
- Optional: rice flour for dusting
Instructions
- Feed your starter about 4-6 hours before starting. It should be bubbly and doubled in size when you begin.
- Mix flours and water together in a large bowl (450g total flour and 350g water). Stir until there are no dry spots. The dough will look shaggy and sticky. Cover and let it rest for 45 minutes (autolyse).
- Add sourdough starter and salt to the dough. Mix thoroughly by hand or spatula until the dough comes together.
- Let the dough rest at room temperature (around 70°F / 21°C) for 4-5 hours. Every 30 minutes for the first 2 hours, perform stretch and folds to build strength.
- Turn the dough onto a lightly floured surface, shape into a tight round loaf. Place seam-side up in a well-floured banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours).
- Preheat oven to 500°F (260°C) with Dutch oven inside for at least 30 minutes.
- Carefully turn dough onto parchment paper and score 2-3 slashes on the surface with a sharp knife or bread lame.
- Transfer the loaf on parchment into the hot Dutch oven. Cover and bake for 20 minutes. Remove lid and bake for another 20-25 minutes until crust is deeply golden and crackly.
- Cool bread completely on a wire rack before slicing to allow crust to harden.
- Optional: For extra crispiness, bake uncovered at 450°F (230°C) for an additional 5-10 minutes, watching closely.
Notes
[‘Use a hot Dutch oven to trap steam for a crispy crust.’, ‘Score the dough before baking to control expansion and prevent random cracking.’, ‘Lukewarm water helps activate the starter without killing it.’, ‘Flour hands lightly and use a bench scraper to handle sticky dough.’, ‘If crust is not crispy enough, bake uncovered at 450°F for 5-10 minutes.’, ‘Store bread in paper bag or loosely wrapped in tea towel to maintain crust.’, ‘Freeze sliced bread for longer storage and toast directly from freezer.’]
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150
- Sodium: 400
- Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: sourdough bread, crispy crust, homemade bread, easy sourdough, artisan bread, no-knead bread, baking bread