Henry's Foolproof Sourdough Loaf

Ingredients

The Dough

Four ingredients. The technique does the rest.

• 500g (4 cups) bread flour
• 375g (1½ cups + 2 tbsp) warm water
• 100g (½ cup) active sourdough starter
• 10g (1¾ tsp) fine sea salt

Total flour: 500g

Hydration: 75%

Pro tip: Make sure your starter is active and bubbly — doubled within 4-6 hours of its last feeding. A sluggish starter is the number one reason sourdough loaves don't rise.

Equipment

Method

Mix & Fermentolyse (5 minutes active, 45 minutes rest)

We're combining flour, water, and starter all at once and letting the mixture rest before adding salt. This is called fermentolyse — because the starter is already in the mix, fermentation starts from minute one. The flour hydrates, the gluten begins developing, and the wild yeast gets a head start — all while you're doing nothing.

1. Combine ingredients. In a large bowl, mix the flour, water, and active sourdough starter together until no dry flour remains. The dough will look rough and shaggy. That's exactly right.
2. Rest — Fermentolyse. Cover the bowl with a damp towel or plastic wrap. Let it rest for 45 minutes. Don't touch it. The flour is hydrating, the gluten is beginning to develop on its own, and fermentation has already started.

Wait: PT45M

Tip: The dough will look completely different after the rest — smoother, more cohesive, more alive. That's the fermentolyse doing its job.

Add Salt & Rubaud Mix (10 minutes active)

After the rest, we add salt and work it into the dough using the rubaud method. This develops gluten without traditional kneading — and you'll feel the dough transform in your hands.

1. Add salt. Sprinkle the salt evenly over the surface of the dough. Dimple it in gently with wet fingers.
2. Rubaud method. Wet your hands. Cup your hand underneath the dough and scoop upward, lifting the dough and letting it fold back on itself. Rotate the bowl slightly and repeat. Work continuously for about 10 minutes until the salt is fully incorporated and the dough feels smooth, cohesive, and noticeably stronger.

Wait: PT45M

Tip: The Rubaud method is gentle but effective. You're not kneading — you're developing gluten through repeated lifting and folding. By the end, the dough should feel completely different from when you started.

Bulk Fermentation — 3 Sets of Coil Folds (3 sets, 30-45 minutes apart)

This is where the dough builds strength and flavor. Three sets of coil folds, each followed by a rest. Between every fold, fermentation is actively happening. By the time you finish the third set, the dough will be noticeably stronger, more elastic, and full of gas.

1. Coil fold — Set 1. Wet your hands. Slide both hands under the center of the dough and gently lift. Let the ends hang and fold under naturally as you lower the dough back. Rotate the bowl 180 degrees and repeat. That's one coil fold. Do 3-4 passes per set. Cover and rest 30-45 minutes.
2. Coil fold — Set 2. Repeat the coil fold sequence. The dough should already feel stronger and less sticky than during Set 1. Cover and rest another 30-45 minutes.
3. Coil fold — Set 3. Repeat the coil fold sequence one final time. By now the dough should feel strong, elastic, and hold its shape when lifted. It will be noticeably less sticky and full of gas bubbles. Cover and rest 30-45 minutes before shaping.

Wait: PT2H15M

Tip: Wet hands for every fold. Don't add flour. The stickiness is normal and will diminish with each set. Trust the process.

Pre-Shape & Bench Rest (5 minutes active, 15 minutes rest)

After the final fold and rest, we turn the dough out and do a relaxed pre-shape. This is not tight shaping — it's just organizing the dough and giving the gluten a chance to relax before the final shape.

1. Turn out the dough. Lightly flour your work surface. Turn the dough out of the bowl, letting gravity do the work. Don't force it — let it release naturally.
2. Gentle stretch. With light hands, gently stretch the dough outward into a rough square. Don't press down or degas it — just encourage it to spread slightly.
3. Letter fold — relaxed pre-shape. Fold the bottom edge up to the center. Fold the bottom corners inward slightly. Take the top edge and fold it down toward you. Roll the dough up loosely from bottom to top. This is a relaxed pre-shape — not tight.
4. Bench rest. Cover the pre-shaped dough on the counter and let it rest for 15 minutes. This gives the gluten time to relax so the final shaping is easier and more precise.

Wait: PT15M

Tip: The pre-shape should feel easy and natural. If the dough is fighting you — tearing or springing back aggressively — give it a few more minutes to relax.

Final Shape (5 minutes active)

This is where surface tension is built — and surface tension is what gives you a tall loaf with a dramatic ear. Take your time here.

1. Tighten with the counter. Use a bench scraper to drag the dough toward you across an unfloured section of the counter. The friction grips the bottom of the dough and tightens the surface. Rotate the dough and repeat. Do this 4-6 times until the surface feels taut and the dough holds a round shape without spreading.
2. Into the banneton. Flour your banneton well — rice flour works best if you have it, otherwise all-purpose is fine. Place the shaped dough seam-side up. The seam becomes the bottom after you flip it out for scoring.

Tip: The key to good shaping is the friction of the counter, not pressure from your hands. Drag, don't push.

Cold Proof (Straight into the fridge — no counter rest)

Cover the banneton and place it directly into the refrigerator. No counter rest. The dough goes straight from the final shape into the fridge.

1. Cover and refrigerate. Cover the banneton with a damp towel or slide it into a large plastic bag. Place it in the refrigerator for a minimum of 8 hours and up to 16 hours. Longer cold proofs develop more complex, tangy flavor.

Wait: PT12H

Tip: Cold dough is significantly easier to score than room temperature dough. The cold proof isn't just about flavor — it's a practical advantage at bake time.

Preheat, Freeze & Score (45 minutes preheat, 15 minutes freezer)

The next morning — or whenever you're ready to bake — pull the Dutch oven into the oven and get it screaming hot. While it preheats, you'll use the freezer to firm up the dough for scoring.

1. Preheat the oven and vessel. Place your Dutch oven with the lid on inside the oven. Preheat to 475°F (245°C). Give it a full 45 minutes — not just until the oven beeps. The vessel needs to be completely saturated with heat.
2. Freezer trick. While the oven preheats, pull the banneton from the refrigerator and place it in the freezer for 15 minutes. This firms up the surface of the dough and makes scoring significantly cleaner and more precise — especially in warm weather.
3. Score. Remove the dough from the freezer and turn it out onto a piece of parchment paper. Working quickly, score the top with a lame or sharp knife — one confident cut, slightly off-center, at a 30-45 degree angle. One smooth motion, start to finish. Don't hesitate, don't go back over it.

Wait: PT45M

Tip: A fully preheated vessel bakes a fundamentally different loaf than one that only preheated for 20 minutes. Don't rush this step.

Bake & Cool (22 minutes covered, 10-15 minutes uncovered)

Two phases. Steam first for maximum oven spring. Open vessel second for crust color and crunch.

1. Load the dough. Using the parchment paper, carefully lower the scored dough into the screaming hot Dutch oven. Put the lid on immediately.
2. Bake covered. Bake at 475°F (245°C) with the lid on for 22 minutes. The trapped steam allows the loaf to expand fully before the crust sets — this is where oven spring happens.
3. Bake uncovered. Remove the lid and continue baking for 10-15 minutes until the crust is deep golden brown and the internal temperature reaches 200°F (93°C). Check at 10 minutes and adjust based on color.
4. Cool completely. Transfer to a wire rack. Let the loaf cool for at least 1 hour before slicing. The crumb is still setting as it cools — slicing too early gives you a gummy interior. It's worth the wait.

Tip: When you tap the bottom of the baked loaf, it should sound hollow. That's the sound of a properly baked loaf.

Shape the Dough

This recipe uses a classic round boule. Pre-shape first, bench rest 15 minutes, then final shape using counter friction to build surface tension.

Boule (Round Loaf) (recommended)

The classic shape for this recipe. Works perfectly in Dutch ovens and baking shells.

1. Turn out. Turn the dough onto a lightly floured surface after the final coil fold rest. Let gravity release it from the bowl.
2. Gentle stretch. Gently stretch into a rough square without degassing.
3. Letter fold — relaxed pre-shape. Fold bottom to center. Fold corners in. Fold top down. Roll loosely from bottom to top. Cover and bench rest 15 minutes.
4. Final shape — friction method. Use a bench scraper to drag the dough toward you across an unfloured counter 4-6 times, rotating as you go. The friction builds surface tension. The surface should feel taut and the loaf should hold its shape.
5. Into the banneton. Place seam-side up in a well-floured banneton. Cover and refrigerate immediately — no counter rest.

Batard (Oval Loaf)

An elongated oval shape that fits oblong Dutch ovens and gives you more even slices. Same technique — just a different final shape.

1. Turn out. Turn the dough onto a lightly floured surface. Let gravity release it — don't pull.
2. Gentle stretch. Gently stretch into a rough rectangle, longer than it is wide, without degassing.
3. Letter fold — relaxed pre-shape. Fold bottom third up to center. Fold top third down over it, like a letter. Gently seal the seam. Cover and bench rest 15 minutes.
4. Final shape — tension roll. Flip seam-side up. Fold bottom edge up two-thirds. Fold top edge down to meet it. Roll toward you to seal, applying gentle pressure. Use the edge of your hands to taper the ends slightly.
5. Into the banneton. Place seam-side up in a well-floured oval banneton or a towel-lined loaf pan. Cover and refrigerate immediately — no counter rest.

Proof test: After the cold proof, the dough should be noticeably puffy but still firm and cold. If you poke it with a floured finger, it should spring back slowly and leave a slight indent. If it doesn't spring back at all, it may be overproofed — bake it immediately without the freezer step.

Bake

Two phases. Steam first for oven spring. Open second for color and crust.

Oven: 245°C / 475°F. Internal temperature when done: 93°C / 200°F.

Dutch Oven or Baking Shell (recommended)

The covered vessel traps steam in the critical first minutes, allowing maximum oven spring before the crust sets. This is the recommended method.

Equipment: Dutch oven, combo cooker, or Challenger Breadware baking shell

1. Load the dough. Lower scored dough on parchment into the preheated Dutch oven. Put the lid on immediately.
2. Bake covered. Bake covered at 475°F (245°C) for 22 minutes.
3. Bake uncovered. Remove lid. Bake 10-15 more minutes until deep golden brown and internal temp reaches 200°F (93°C).
4. Cool. Wire rack, at least 1 hour before slicing.

Note: Don't rush the preheat. A vessel that's been in a 475°F oven for 45 minutes bakes a fundamentally different loaf than one that's only been in for 20 minutes.

Storage

• Room temperature: Best the day it's baked. Store cut-side down on a cutting board for 2-3 days. Avoid plastic bags — they trap moisture and soften the crust.
• Frozen: Slice first, then freeze in a zip bag for up to 3 months. Toast frozen slices directly — no thawing needed.

Day-old loaf? Spritz lightly with water and warm at 350°F (175°C) for 8-10 minutes. The crust comes back almost completely.

Frequently Asked Questions

How do I know my starter is ready to use?

Your starter should have doubled (or nearly doubled) since its last feeding and look bubbly throughout — not just on top. Drop a small spoonful into room temperature water. If it floats, it's ready. If it sinks, feed it and give it more time. A weak starter is the number one reason sourdough loaves don't rise.

Why no counter rest after shaping?

Because fermentation started the moment you mixed your starter into the flour. Every rest between coil folds was active fermentation time. By the time you finish shaping, the dough has been fermenting for hours — there's nothing left to prove at room temperature. Leaving it out at that point only increases overproofing risk. Straight to the fridge, every time.

My dough is really sticky. Is something wrong?

No. At 75% hydration, this dough is supposed to feel sticky — especially before the coil folds. Wet your hands instead of adding flour. After two or three sets of folds you'll feel it transform — less sticky, more elastic, more alive. Trust the process.

My loaf came out dense. What went wrong?

Usually one of three things: the starter wasn't active enough (did it pass the float test?), the dough underproofed during bulk fermentation, or the baking vessel wasn't fully preheated. Give the preheat a full 45 minutes and make sure your starter doubles reliably before you bake.

Can I skip the freezer step before scoring?

Yes — it's optional. The freezer trick firms up the surface and gives you a cleaner score, especially in warm weather. If your kitchen is cool and your dough is well-chilled from the fridge, you can score straight from the banneton. The freezer just gives you more control.

My score didn't open into an ear. What happened?

A few common causes: the dough was too warm (score straight from the fridge or freezer), the cut wasn't at a shallow enough angle (aim for 30-45 degrees, not straight down), or the score didn't run the full length of the loaf. Cold dough, shallow angle, one confident motion — that's the formula.

How long can I cold proof?

8 hours is the minimum. Up to 16 hours is ideal. Beyond 24 hours you risk overproofing, though a well-maintained fridge at 38-40°F can hold some doughs longer. The longer it sits within reason, the more tangy and complex the flavor.

Nutrition

Per serving (1 slice (about 50g)): 110 calories, 22g carbohydrates, 4g protein, 0.5g fat, 1g fiber, 200mg sodium. Makes 12 servings.