900g Sourdough Bread Recipe: Artisan Crust With Tangy Depth in 24 Hours

This 900g sourdough bread recipe delivers restaurant-quality crust with a tangy, open crumb—no fancy equipment required. The key lies in precise fermentation timing and weight-based measurements, transforming simple flour and water into artisanal bread with a crispy exterior and airy interior.

I developed this method after years of testing, ensuring every step—from starter to oven spring—works reliably for home bakers.

What sets this recipe apart is the 24-hour process that builds flavor through controlled fermentation. You'll begin with a simple starter (or use an active discard), then mix dough by weight for consistency.

The bulk fermentation includes strategic folds to strengthen gluten, while final proofing ensures perfect oven spring. No guesswork—just science-backed technique that guarantees professional results.

By the time you pull it from the oven, you'll have a loaf with a deep golden crust, an open crumb structure, and that signature sourdough tang.

The weight-based approach eliminates volume measurements, making it foolproof for beginners while satisfying advanced bakers. This is bread that commands attention at any table.

Perfect for sandwiches, toast, or serving alongside soups, this recipe scales beautifully for gifting or meal prep. Store at room temperature for 2 days or freeze for up to 3 months. Let's get started on creating your perfect loaf.

Ingredients for 900g sourdough bread

Weight-based precision transforms simple flour and water into restaurant-quality sourdough crust.

The flour is where magic happens—King Arthur or Caputo deliver consistent results, but any high-protein bread flour works. For the starter, 100% hydration (equal parts flour and water) gives maximum activity. I always keep mine in a glass jar on the counter, feeding daily with bread flour and honey—this recipe assumes yours is active and bubbly. The rye flour adds subtle tang; skip it if you prefer milder flavor, but don't skip the vital wheat gluten—it strengthens the gluten network for that perfect oven spring. Diamond Crystal salt is my go-to (it's less dense than Morton), but any fine sea salt works.

No active starter? Use 100g of discard from a well-fed sourdough—just double the feeding ratio (100g discard + 100g flour + 100g water) 12 hours before mixing. Short on time? Increase the starter to 250g and reduce flour by 50g, but expect less tang. The olive oil isn't mandatory, but it adds tenderness—avocado oil works too. For the ice water, grab a handful of ice cubes (about 60g) and let them melt into your mixing bowl. The cornmeal is optional but creates a gorgeous crust—semolina is a great swap if you prefer a nuttier flavor. Every gram counts here, so use a digital scale for accuracy.

This dough is a 24-hour commitment, but it rewards patience. Store bulk fermentation dough in a proofing box (or a bowl with a damp towel) at 75°F for ideal rise. For long-term storage, freeze the shaped loaf (unbaked) for up to 3 months—thaw overnight before baking. The finished loaf keeps 2 days at room temp, wrapped in a cotton towel to prevent drying. Slice with a serrated knife for clean cuts, and always store cut sides down to maintain freshness. Leftovers? Toast them—they're even better the next day.

Step-by-step instructions for artisan sourdough bread

Here's how to transform your sourdough starter into a loaf with a crackling crust and open crumb.

In a large mixing bowl, combine the 600 g unbleached bread flour and 360 g water at room temperature. Use your hands or a dough whisk to break up any lumps until you have a shaggy, sticky mass. This initial mix, called an autolyse, allows the gluten to begin developing while we rest it.

Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. You'll notice the dough becomes smoother and more elastic as the gluten strands form. This resting period is crucial—it builds structure without requiring vigorous kneading later. The dough should look like thick pancake batter but with more body.

After the autolyse, add the 200 g active sourdough starter, 12 g fine sea salt, 20 g instant vital wheat gluten, 15 g honey, and 15 g olive oil to the bowl. The gluten will help strengthen the dough's structure, while the honey adds subtle sweetness and helps feed the starter.

Using a dough scraper or your hands, mix everything together until fully combined. The dough will be sticky but should come together into a cohesive mass. If it feels too wet, we'll adjust with the 20 g ice water later. Now cover the bowl again and let it rest for another 30 minutes. This second rest allows the gluten to relax slightly, making it easier to handle during shaping.

After the second rest, perform a series of stretch-and-folds every 30 minutes for a total of 2 hours. To do this, wet your hands to prevent sticking, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides. This technique strengthens the gluten and encourages even fermentation.

After the final stretch-and-fold, let the dough rest uncovered at room temperature for 2-3 hours or until it has nearly doubled in size. You'll know it's ready when the dough feels light and airy, with bubbles forming on the surface. The rye flour will contribute a subtle tang, enhancing the bread's depth of flavor. If your kitchen is cool, you might need to extend this to 4 hours—just monitor the rise closely.

Lightly dust a clean surface with 2 tbsp cornmeal to prevent sticking. Turn out the dough and gently shape it into a tight round loaf or a batard shape. For a round loaf, use the "boule" method: fold the edges toward the center, then roll the dough into a ball, sealing the seam tightly. For a batard, shape it into an oval with a tapered end.

Place the shaped dough seam-side up in a well-floured banneton or a bowl lined with a floured kitchen towel. Cover loosely and refrigerate for 12-16 hours (or up to 24 hours). This cold proof slows fermentation, allowing flavors to develop fully. The dough should rise noticeably but not double—it will continue rising in the oven.

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 1 hour. This ensures the oven is piping hot when you bake. Turn the dough out onto parchment paper, score the top with a sharp razor (about ½ cm deep) in a crosshatch or diagonal pattern to control expansion.

Carefully transfer the dough and parchment into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C). The bread should sound hollow when tapped on the bottom. Let it cool on a wire rack for at least 1 hour before slicing—this prevents a gummy crumb.

Common mistakes when making this recipe

Over-Mixing Dough

One of the biggest mistakes is overworking the dough during mixing or stretching. While gluten development is crucial, excessive handling can make the bread tough and dense. Stop mixing once the dough comes together into a cohesive mass during the autolyse stage—it should feel slightly tacky but not sticky.

During stretch-and-folds, focus on gentle, deliberate movements rather than aggressive pulling. Over-mixing after adding the starter and salt can also weaken the gluten structure. 🌾

Skipping the Autolyse

Many beginners rush straight to mixing all ingredients together, but the autolyse (resting the flour and water before adding other ingredients) is essential. This 30-minute rest allows gluten to begin developing naturally, reducing the need for vigorous kneading.

Without it, your dough may lack structure, resulting in a dense or irregular crumb. Think of it as a gentle warm-up for the gluten strands.

Ignoring Temperature Control

Fermentation is highly temperature-dependent, yet many home bakers overlook this critical factor. Ideal bulk fermentation occurs between 75-78°F (24-26°C)—too cool slows yeast activity, while too warm accelerates it, leading to overproofed dough.

If your kitchen is cold, extend bulk fermentation time or use a proofing box. For warm climates, consider refrigerating the dough after shaping to slow fermentation during cold proofing.

Under-Proofing or Over-Proofing

Both extremes ruin your bread. Under-proofed dough lacks rise and flavor development, while over-proofed dough collapses during baking. For bulk fermentation, look for 50-75% rise (doubled in size) with bubbles visible on the surface. For cold proofing, the dough should rise 25-50%—it will continue rising in the oven.

A simple test: gently press your finger into the dough; it should spring back slowly (not instantly or not at all).

Poor Scoring Technique

Scoring isn't just decorative—it controls where the bread expands during baking. A shallow cut (½ cm deep) prevents cracks from forming randomly. Use a sharp razor or lame (never a dull knife) and cut at a 45-degree angle for a clean break.

Common mistakes include cutting too deep (which can tear the crust) or scoring too late (after the bread has already expanded). Time your scoring just before transferring to the oven.

Baking Without Steam

The Dutch oven traps steam, which creates that iconic oven spring and crispy crust. Skipping this step (or not preheating the Dutch oven long enough) results in a flat, dense loaf. Always preheat your oven with the Dutch oven inside for at least 1 hour before baking.

If you don't have a Dutch oven, create steam by placing a tray of boiling water on the oven rack during the first 10 minutes of baking. 🔥

Frequently asked questions