Crusty Golden Sourdough Bread with a Soft Chewy Center a naturally fermented artisan sourdough loaf, baked to perfection with a crisp golden crust and a moist, chewy interior. I love how it’s perfect for sandwiches, toast, or simply tearing apart and dipping in olive oil. This bread brings together the deep flavor of wild fermentation with the rustic charm of traditional baking.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup (240g) active sourdough starter
1 ½ cups (360g) warm water
4 cups (480g) bread flour
1 ½ teaspoons salt
Optional: extra flour for dusting
Directions
In a large bowl, I mix the sourdough starter and warm water until well combined.
I add the bread flour and salt, stirring until a shaggy dough forms.
I cover the dough and let it rest for 30 minutes.
Over the next 2 hours, I perform 4 sets of stretch-and-folds every 30 minutes, keeping the dough covered with a damp towel between sets.
After the last fold, I cover the bowl again and let the dough rise at room temperature for 4–6 hours, or until it has doubled in size.
I turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam-side up into a floured proofing basket or bowl.
I cover it and refrigerate overnight (up to 16 hours) for a slow, cold fermentation.
The next day, I preheat my oven to 475°F (245°C) with a Dutch oven inside for 30–45 minutes.
When the oven is ready, I carefully remove the hot Dutch oven, gently invert the dough onto parchment paper, and score the top with a sharp knife or lame.
I transfer the dough into the Dutch oven using the parchment paper, cover, and bake for 20 minutes.
Then I remove the lid and continue baking for another 20–25 minutes, until the crust is a deep golden brown.
I let the loaf cool completely on a wire rack before slicing to keep that perfect chewy interior.
Servings and timing
Prep Time: 12 hours (including rest and fermentation)
Cooking Time: 45 minutes
Total Time: 12 hours 45 minutes
Servings: 12 slices
Calories: 180 kcal per slice
Variations
Whole Wheat Version: I sometimes replace up to 1 cup of bread flour with whole wheat flour for a nuttier flavor.
Seeded Sourdough: I mix in sesame, sunflower, or flax seeds during the last stretch-and-fold for extra texture and taste.
Herb Infusion: Adding dried rosemary or thyme gives the loaf a beautiful aroma and savory twist.
Olive Sourdough: Chopped olives folded into the dough create a Mediterranean-inspired loaf.
Rye Blend: For a more rustic flavor, I replace a portion of the flour with rye flour—it adds depth and tanginess.
Storage/Reheating
I keep the cooled loaf in a paper bag or wrapped in a clean kitchen towel for up to 3 days at room temperature. For longer storage, I slice the bread and freeze it in an airtight bag for up to 3 months. To reheat, I toast individual slices straight from the freezer or warm the loaf in the oven at 350°F (175°C) for about 10 minutes to restore its crusty texture.
FAQs
How do I know if my sourdough starter is active enough to use?
I make sure my starter is bubbly, doubled in size, and passes the float test (a small spoonful should float in water). That’s when I know it’s ready to bake.
Can I make this bread without a Dutch oven?
Yes, I can bake it on a preheated baking stone or steel with a tray of hot water on the lower rack to create steam, which helps develop the crust.
Why is my sourdough too dense?
It’s usually because the dough didn’t ferment long enough or the starter wasn’t active enough. I make sure to allow proper fermentation time for the best texture.
How can I make the crust extra crispy?
I leave the loaf in the oven with the door slightly open for 5 minutes after baking to let the residual steam escape and the crust crisp up.
Can I use all-purpose flour instead of bread flour?
Yes, but I’ve found bread flour gives better structure and chew. If I use all-purpose, I reduce the water slightly to maintain a good dough consistency.
Conclusion
I love how this Crusty Golden Sourdough Bread turns out every time—beautifully golden on the outside and irresistibly soft and chewy inside. It’s a true labor of love that rewards patience with the most satisfying loaf imaginable. Whether I enjoy it warm from the oven or toasted the next morning, it always reminds me why homemade bread is worth every minute.
Recipe:
Crusty Golden Sourdough Bread with a Soft Chewy Center
- Total Time: 12 hours 45 minutes
- Yield: 1 loaf (12 slices)
- Diet: Vegan
Description
A naturally fermented artisan sourdough loaf with a crisp golden crust and a moist, chewy interior. Perfect for sandwiches, toast, or enjoying with olive oil.
Ingredients
1 cup (240g) active sourdough starter
1 ½ cups (360g) warm water
4 cups (480g) bread flour
1 ½ teaspoons salt
Optional: extra flour for dusting
Instructions
- In a large bowl, mix the sourdough starter and warm water until well combined.
- Add the bread flour and salt, stirring until a shaggy dough forms.
- Cover the dough and let it rest for 30 minutes.
- Perform 4 sets of stretch-and-folds every 30 minutes over the next 2 hours, keeping the dough covered with a damp towel between sets.
- After the last fold, cover the bowl and let the dough rise at room temperature for 4–6 hours or until doubled in size.
- Turn the dough onto a lightly floured surface, shape into a round loaf, and place seam-side up into a floured proofing basket or bowl.
- Cover and refrigerate overnight (up to 16 hours) for a slow, cold fermentation.
- Preheat oven to 475°F (245°C) with a Dutch oven inside for 30–45 minutes.
- Carefully remove the hot Dutch oven, gently invert the dough onto parchment paper, and score the top with a sharp knife or lame.
- Transfer the dough into the Dutch oven using the parchment paper, cover, and bake for 20 minutes.
- Remove the lid and continue baking for another 20–25 minutes, until the crust is a deep golden brown.
- Let the loaf cool completely on a wire rack before slicing.
Notes
Ensure your starter is active and bubbly before using.
Cold fermentation enhances flavor and texture.
Scoring the dough helps control expansion during baking.
Use a sharp blade or lame for clean scoring lines.
Cool the bread completely to avoid a gummy interior when slicing.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 290mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
