• The stretch-and-fold kneading process yields an open, airy crumb.
• Letting the dough stand 30 minutes before mixing in the salt, known as an autolyse, allows the flour to hydrate fully for stronger gluten development.
• A preheated bread pan allows the dough to instantly start to rise as soon as it goes in the oven — this is known as oven spring.

Sourdough gets its characteristic tangy flavor (and its name) from the bread’s most important ingredient — sourdough starter. This bubbly mixture, brimming with naturally occurring wild yeast and lactic acid bacteria, is first combined with flour and water to form a levain. The levain, essentially a bulked up sourdough starter, is responsible for the bread’s mildly acidic flavor and gives the dough its rise. Once the surface of the levain is covered in small bubbles and almost doubled in volume, it’s mixed with additional flour and water and left to rest for 30 minutes. This key step of resting the dough, known as the autolyze, before adding salt allows the flour to fully hydrate and jump-starts gluten development.

Similar to other types of bread, a strong gluten network gives the loaf its open, airy crumb and chewy texture. But rather than a traditional kneading method, this dough relies on a series of stretches and folds over the course of a few hours. The process is largely hands-off and allows the dough to slowly develop gluten and a nuanced flavor — plus, the gentle motion traps the naturally forming gasses for a light and airy loaf. Once the dough is shaped into a boule, you have the option to bake it right away or chill it in the refrigerator overnight. If your schedule allows, opt for chilling it — the extended cold fermentation enhances the sourdough’s complexity and tanginess. Finally, bake the bread until it achieves a beautifully blistered, deep golden-brown crust, to prove that good bread is possible, even on your busiest days.

What is a mature sourdough starter?

A mature sourdough starter is one that is aerated and bubbly with a tangy aroma. It should rise and fall consistently after each feeding, showing that it’s alive and active.

To test if your sourdough starter is ready to make dough, drop a small spoonful of starter in a glass of room-temperature water. If the starter floats, then it’s ready to use. If the starter sinks, let it ferment for another 30 minutes to one hour and test again.

Should the dough be kneaded?

Rather than a traditional kneading method, this dough relies on a series of stretches and folds over the course of a few hours. The gentler motion traps the naturally forming gasses for a light and airy loaf.

To stretch and fold the dough, use damp hands to grab one side of the dough, stretch it upward until you feel a slight resistance, and then fold it over to the opposite side. Rotate the bowl by 90 degrees, and repeat 3 times, for a total of 4 folds.

Notes from the Food & Wine Test Kitchen

• Opt for chilling the dough overnight before baking to give the loaf a more complex flavor and crispier crust.
• Dust the proofing basket generously with white rice flour to prevent sticking. Rice flour is slower to absorb moisture compared to bread flour.
• Resist temptation and wait to cut into the loaf until it’s completely cooled — if sliced while too warm, the crumb will have a gummy texture.