How to Make the Perfect Sourdough Bread

(And What I Wish I Knew When I Started!)

Oh, how I wish someone had told me this when I started baking sourdough: how to get that perfect, crispy crust! Trust me, it’s a total game-changer, and I’m going to share all the secrets with you.

But first—give your sourdough starter a name. I named mine Fred, and it made me take way better care of him. After all, you don’t let Fred starve, right? Fred’s been with me for 5 years now, and I’ve even gifted some of him to friends. Sharing your starter is great because it’s like sourdough insurance—you’ll always have a backup if things go sideways.

Now, here’s my go-to recipe. It’s simple, but the magic is in the little tricks I’ve learned along the way. Let’s get to it!

Momma J’s Sourdough Bread Recipe

What You’ll Need:

250g sourdough starter

735g warm tap water

1000g flour

24g salt

50g hot water

Step-by-Step:

1. Wake Up Your Starter:

Mix your sourdough starter with the warm water in a big bowl. Stir it up until the starter is all dissolved and the water looks milky.

2. Add the Flour:

Toss in the flour and mix it up. Don’t worry—it’s gonna feel wet and sticky. That’s normal! Cover the bowl and let it sit for an hour to ferment. This step helps the dough start to develop that great taste.

3. Salt It Right:

Dissolve the salt in the hot water before adding it to your dough. It’s way easier this way! Knead the salt water into the dough, and don’t be shy—get your hands in there. The dough will still be sticky, so knead it right in the pot to keep every bit of that goodness.

4. Fermentation Time:

My favorite method? Make the dough before bed and let it ferment overnight in the fridge. This slow, cold ferment takes the flavor and texture to the next level.

If you’re in a rush, let it ferment at room temperature for at least 4 hours, but overnight is worth the wait.

5. Shape It Up:

After fermenting, cut the dough in half. Knead each half into a nice, round ball (just a few minutes). Pop them into your forming baskets, cover them up, and let them ferment for another hour.

6. Don’t Jump the Gun:

Keep the dough in the forming baskets until you’re ready to bake. You want the dough to stay undisturbed right up until it’s time to score and cook. Scoring too early can mess up its rise and structure, so do it just before it goes into the oven.

7. Get the Oven Ready:

Preheat your oven with a cast iron pot inside (lid included). You want that pot hot when it’s time to bake.

8. Prep the Dough for Baking:

Place each dough ball on a square of parchment paper. The parchment paper isn’t just for easy handling—it acts as a barrier between the dough and the water you’ll add to the pot. This keeps the bottom of your bread from soaking up too much water during the bake.

9. The Crispy Crust Trick:

Carefully pull the hot cast iron pot out of the oven. Pour about ¼ cup of water into the bottom of the pot to create steam. (This is where the magic happens!)

Using the parchment paper, lower the dough into the pot. Cover it with the lid and get it back in the oven.

10. Bake It Right:

Bake with the lid on for 30 minutes. This locks in the steam, giving you that crispy crust.

Then, take off the lid and bake for another 13–16 minutes. How crispy you like the top is totally up to you, but keep an eye on it so it doesn’t burn!

11. Cool It Properly:

Once the bread is done, resist the urge to leave it in the pot. If you don’t let it cool outside the cast iron, the bottom will harden up too much. Transfer it to a cooling rack to finish properly—it’s worth the extra step.

And there you have it—sourdough perfection! The steam, the hot cast iron, and a little patience are the keys to bread that’s crispy on the outside, soft on the inside, and full of flavor.

Take care of your starter, share it with friends, and enjoy every bite of your homemade sourdough. Happy baking, friends!

Stay rooted,

Momma J