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Breakfast
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Breakfast
Recipe · #3468
Brittnee Kent's Sourdough
Brittnee Kent's beginner-friendly artisan sourdough — a crusty, naturally leavened loaf made with just four ingredients and baked in a Dutch oven. The same approachable method she teaches new bakers. Follow along with her step-by-step video.
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Method
10 steps, about 75 minutes
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01Feed your sourdough starter 4-12 hours ahead so it is active and bubbly (passes the float test) before mixing.
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02In a large bowl, stir 100g active starter into 375g warm water. Add 500g bread flour and 10g fine sea salt, then mix by hand until no dry flour remains and a shaggy dough forms.
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03Cover and rest 30-60 minutes (autolyse).
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04Bulk ferment at room temperature for 6-10 hours, doing 4 sets of stretch-and-folds about 30 minutes apart during the first 2 hours. It is ready when risen ~50%, puffy, and jiggly.
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05Turn the dough out and shape into a tight round (boule). Place seam-side up in a floured banneton or bowl.
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06Cold proof in the refrigerator for 12-24 hours.
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07Place a Dutch oven in your oven and preheat to 450F (230C) for about 45 minutes.
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08Turn the dough onto parchment, score the top with a sharp blade, and lower it into the hot Dutch oven.
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09Bake covered for 25 minutes, then uncover and bake 18-22 minutes more until deep golden brown.
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10Cool on a wire rack at least 1 hour before slicing.
About this recipe
Brittnee Kent's beginner-friendly artisan sourdough — a crusty, naturally leavened loaf made with just four ingredients and baked in a Dutch oven. The same approachable method she teaches new bakers. Follow along with her step-by-step video.
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