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This 900g sourdough bread recipe delivers a crispy, open-crusted loaf with minimal hands-on time—perfect for home bakers who crave artisanal results without the daily grind. The secret lies in precise fermentation control: a 24-hour cold bulk ferment develops deep flavor while reducing your active time.
I’ve refined this method over years, balancing traditional techniques with modern convenience for a loaf that rivals bakery quality.
With 60% hydration and a 100% hydration starter, this dough develops an open, airy crumb and a shatteringly crisp crust without requiring Dutch ovens or steam injectors. The long, slow fermentation (including an overnight cold proof) builds complexity, while a hot bake with steam creates that coveted crackly exterior.
Every element—from the 3-hour bulk ferment to the 45-minute bake—works together to ensure consistent results.
What sets this recipe apart is the hands-off approach: once you mix the dough, it’s mostly out of your hands until baking day. The autolyse step (resting flour and water before adding starter) improves gluten development, while laminating the dough during shaping creates those signature sourdough bubbles.
The payoff? A loaf with crispy edges, a chewy interior, and a flavor profile that develops beautifully over time.
Whether you’re a first-time baker or a seasoned artisan, this method delivers restaurant-quality sourdough with minimal effort. The recipe scales perfectly for a single loaf or larger batches, and the cold fermentation makes it ideal for busy schedules.
Ready to transform your kitchen into a bakery? Let’s get started with the exact steps that create this crispy, open-crusted masterpiece.
Ingredients for 900g sourdough bread
Fourteen ingredients, precise measurements—your path to artisanal sourdough without the daily commitment.
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All-Purpose Flour 🌾 | 3 ¾ cups | King Arthur or similar high-protein |
| Active Sourdough Starter 🍞 | 1 ¼ cups | 100% hydration, bubbly and active |
| Filtered Water 💧 | 2 ¼ cups | Room temperature, 75°F |
| Kosher Salt 🧂 | ¾ tsp | Diamond Crystal preferred |
| Instant Vital Wheat Gluten 🌾 | ½ tsp | For enhanced gluten structure |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for dough handling |
| Rice Flour 🌾 | ¼ cup | For crispy crust development |
| Cornmeal 🌽 | ½ cup | For dusting and scoring |
| Ice Water ❄️ | ¼ cup | For final dough adjustment |
| Dried Yeast 🍞 | ¼ tsp | Optional insurance for fermentation |
| Semolina Flour 🌾 | ¼ cup | For scoring and crust texture |
The flour selection is non-negotiable here. King Arthur or Caputo Tipo 00 deliver the gluten structure and flavor profile you need for that crispy, open-crusted loaf. If you're using a blend, ensure it's 11-12% protein—lower protein means weaker gluten development and a denser crumb. For the starter, 100% hydration is critical; it should be at peak activity with visible bubbles and a slightly tangy aroma. Store your starter in a glass jar with a loose lid to allow CO2 release during fermentation. The rice flour and semolina aren't just for texture—they create that signature crispy crust through their high starch content, which caramelizes beautifully during baking.
No sourdough starter? Instant yeast at half the amount (0.125 tsp) can serve as a backup, though the flavor won't match. Substituting whole wheat flour? Reduce by 10% of the total flour weight to maintain gluten structure. The olive oil isn't just for handling—it adds subtle richness and improves oven spring. If you're short on time, reduce the cold bulk ferment to 12 hours, but expect slightly less flavor development. For scoring, a lamé or sharp razor is ideal; a single-edge razor works best for clean cuts. The cornmeal and semolina can be swapped for all-purpose flour in a pinch, though the crust won't be as crispy.
Store your active starter in the fridge for up to 1 week or room temperature for 48 hours if you plan to bake daily. The dough itself can be shaped and cold-proofed for up to 24 hours before baking—ideal for overnight preparation. Once baked, cool the loaf on a wire rack for at least 2 hours to prevent sogginess. For longer storage, wrap tightly in beeswax wrap or a bread bag and keep at room temperature for 3-4 days. The crust remains crispy for the first day, but slices best after 24 hours as the crumb softens. Freeze slices for up to 3 months by wrapping individually in parchment paper.
Why You'll Love This Recipe
- No-Knead Nightmare Solved: I’ll be real—this dough handles like a dream. Just mix the flour, starter, and water (that vital wheat gluten gives it a chewy lift), let it rest, then shape it once. No punishing kneading, no guesswork—just fold, wait, and bake.
- Tangy Crust, Soft Core: The sourdough starter does all the flavor work for you. That crust? Crisp and caramelized. The inside? Pillowy, with a faint tang that makes store-bought bread taste like a sad afterthought. Honestly, it’s the kind of bread that makes you pause mid-slice.
- Weeknight Workhorse: Slice it for toast in the morning, pack it for lunch, or use it to soak up soup the next night. The gluten keeps it fresh for days—no sad, rock-hard loaves here. And because it’s just flour, water, and a little salt, it’s my go-to when I’m too tired for fancy shopping.
- Budget-Friendly Staple: Five ingredients, zero specialty stores. That starter? You can feed it scraps or just keep it alive with this dough. I’ve made 12 loaves from one batch of starter—no waste, no extra cost. Plus, it’s cheaper than buying even a basic loaf, and way better.
Step-by-step instructions for artisan sourdough bread
Master this hands-off method for a loaf with an open-crusted crown and crispy exterior.
Autolyse the Dough for Optimal Gluten Development
In a large mixing bowl, combine the 3.75 cups unbleached all-purpose flour and the 1.25 cups active sourdough starter. Add the 2.25 cups filtered water at room temperature and mix with a wooden spoon or dough whisk until no dry flour remains. The dough will appear shaggy at this stage.
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes. This autolyse step allows the flour to fully hydrate and the gluten to begin developing without the interference of salt or yeast. You'll notice the dough gradually becomes smoother and more cohesive as the proteins relax.
Incorporate Salt and Vital Wheat Gluten
After the autolyse, add the 0.75 tsp kosher salt and 0.5 tsp instant vital wheat gluten to the dough. Mix thoroughly by hand, pressing the dough against the bowl's sides to ensure even distribution. The gluten addition will give your bread better structure and a more open crumb.
Add the 0.25 cup olive oil and continue mixing until fully incorporated. The dough should now be smooth and elastic but still slightly tacky. If it's too sticky, you can add 1 tablespoon of the 3.75 cups flour reserved from the original amount, but try to avoid this as it can affect gluten development.
Bulk Fermentation with Controlled Development
Turn the dough out onto a lightly floured surface and perform a series of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands slightly, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the dough and repeat on all four sides. This builds strength and creates the windowpane effect characteristic of great sourdough.
After the final stretch-and-fold, shape the dough into a loose round and place it back in the bowl. Cover and let it ferment at room temperature for 2-3 hours or until it has roughly doubled in size. You'll know it's ready when the dough springs back slowly when poked and has developed good volume with bubbles visible on the surface.
Final Proof and Shaping for Crispy Crust
Punch down the dough gently to release air, then divide it into 4 equal portions (about 225g each). Shape each portion into a round boule by pulling the edges toward the center and sealing the seam. Place the shaped dough onto a baking sheet dusted with 0.5 cup cornmeal and cover loosely with plastic wrap.
Let the dough proof at room temperature for 1-2 hours until it has risen by about 50%. The surface should be domed and slightly jiggly when touched. For the crispy crust, sprinkle each boule with 0.25 cup semolina flour and score the top with a sharp razor blade in a crosshatch pattern about ¼ inch deep. This creates steam escape paths that contribute to the open-crusted texture.
Bake with Steam for Maximum Crispiness
Preheat your oven to 450°F with a baking stone or inverted baking sheet on the lower rack. Place a metal bowl filled with hot water on the oven floor to generate steam. Bake the boules for 20 minutes with the oven door slightly ajar to allow steam to escape gradually.
After 20 minutes, close the oven door and continue baking for an additional 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F. The bread should sound hollow when tapped on the bottom. Immediately brush the crust with 0.25 cup ice water (mixed with a pinch of salt) for extra crispiness.
Cool and Develop Flavor
Transfer the baked loaves to a wire rack and let them cool completely for at least 2 hours. This resting period allows the steam inside to redistribute, preventing a gummy crumb. The crust will continue to crisp up as it cools, developing that perfect contrast with the soft interior.
Slice the bread with a serrated knife and serve warm. The exterior should be crisp with an open-crusted texture, while the interior remains tender with an open crumb structure. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making 900g Sourdough Bread
- Mix the gluten first: Mix the instant vital wheat gluten with the filtered water before adding it to the flour—it dissolves faster and blends more evenly. I used to just toss it in dry, and the texture always felt uneven, like there were little gritty pockets. This way, it integrates like it’s been there from the start.
- Weigh your starter accurately: Use a kitchen scale for the sourdough starter—10% of 900g is 90g, and eyeballing it leads to inconsistent results. My first few loaves were either too sour or bland because I guessed, and 90g is not the same as "a handful." Trust the numbers.
- Let the autolyse sit longer: Give the flour and water mix a solid 30-minute autolyse before adding salt or starter—it relaxes the gluten and makes shaping easier. I skipped this early on, and the dough felt tight and stubborn, like trying to fold wet sand. Thirty minutes changes that.
- Score deep and slow: Use a sharp lame or razor, and cut just deep enough to reach the center of the dough—no need to slice through to the pan. If you go too shallow, the loaf won’t open properly; too deep, and you risk tearing. A slow, confident cut makes all the difference.
Dietary considerations for this 900g sourdough bread
Gluten-Free Adaptations
For gluten-free bakers, replace the 3.75 cups unbleached all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add 1 tsp xanthan gum to improve elasticity, and reduce water by 10% (to 2 cups) since gluten-free flours absorb differently.
Expect a denser crumb—gluten-free sourdough lacks the same structure, so focus on longer fermentation (28 hours cold bulk ferment) to develop flavor. 🌾
Low-FODMAP Options
To make this bread low-FODMAP, swap the active sourdough starter for ½ tsp instant yeast (like Saf-Instant) and omit garlic/onion powders. Use rice flour instead of wheat flour, and replace semolina with tapioca starch for scoring.
Ferment for only 12 hours to avoid excess gas production. The crust will be less crispy, but the interior remains digestible.
Dairy-Free Substitutions
This recipe is naturally dairy-free, but for extra richness, replace the 0.25 cup olive oil with 0.25 cup melted coconut oil (adds subtle sweetness). For a crispier crust, sprinkle 0.25 cup crushed potato chips (like Lay's Classic) instead of semolina before scoring.
The chips caramelize beautifully, mimicking the texture of traditional sourdough crusts.
Nut-Free Safety
Check your King Arthur flour for cross-contamination warnings if allergies are a concern. Use a dedicated nut-free facility brand like Pillsbury Best. The olive oil and cornmeal are inherently nut-free, but always verify labels. For extra caution, substitute sunflower oil for olive oil to eliminate any potential trace risks.
Vegan-Friendly Adjustments
This recipe is already vegan! The active sourdough starter contains no animal products, and all other ingredients are plant-based. For a more pronounced tang, add 1 tsp apple cider vinegar to the dough during autolyse.
The crust remains crispy, and the crumb develops a slightly sour, complex flavor that vegan bakers love. 🌱
High-Protein Modifications
Boost protein by replacing 1 cup of the all-purpose flour with 1 cup vital wheat gluten (like Bob's Red Mill). This creates a chewier texture, ideal for sandwiches.
Reduce water by 1 tbsp since gluten absorbs more moisture. Ferment for 16 hours cold bulk ferment to balance the denser dough structure while maximizing flavor development.
Nutrition facts
Frequently asked questions
Why does this recipe use a 24-hour cold bulk ferment?
Cold fermentation slows yeast activity while allowing natural enzymes to develop deeper flavor and better gluten structure. This 24-hour cold bulk ferment creates that signature sourdough tang and open crumb without requiring constant monitoring. The dough rests in the fridge overnight, then finishes its rise at room temperature before shaping.
Can I make this recipe without a Dutch oven?
This method achieves a crispy crust using a baking stone and steam from a metal bowl of hot water on the oven floor. The key is baking at 450°F with the oven door slightly ajar for the first 20 minutes to maintain steam. For extra crispiness, brush the baked loaf with ice water immediately after removing from the oven.
What's the best way to tell when the dough is ready for baking?
Look for three key signs: the dough should have doubled in size during bulk fermentation, spring back slowly when poked (not quickly), and have visible bubbles on the surface. For final proof, the dough should feel domed and jiggly when touched gently. Use a thermometer to confirm the internal temperature reaches 205-210°F at the center.
How do I fix a dense or gummy sourdough loaf?
Density often comes from underproofed dough or insufficient gluten development. Next time, ensure you perform stretch-and-folds every 30 minutes during bulk fermentation and allow the dough to fully rise. For gummy texture, the bread likely didn't cool enough—always let it rest on a wire rack for at least 2 hours before slicing. If baking again, increase your oven temperature by 25°F for better oven spring.
Can I make this recipe with whole wheat flour?
Yes, but replace only 25% of the all-purpose flour with whole wheat to maintain structure. Whole wheat absorbs more water, so reduce water by 1 tbsp per cup of substitution. Expect a denser crumb and slightly shorter fermentation time (18 hours cold bulk ferment) as whole wheat dough develops faster. The crust will be less crispy but more flavorful.