Extra Sour Sourdough Bread Recipe [tangy Sourdough Flavor]


– 500g Bread Flour – 360g Water – 20g Sourdough Starter (increase if cold) – 10g Salt (adjust to taste)

Stretch & Fold:

– Over the next 2 hours, perform 4-6 sets of stretches and folds at 15-minute intervals.

Bulk Ferment:

– Cover the dough and allow it to ferment until it nearly doubles in size.

Autolyse - Mixing Dough:

– Combine water and sourdough starter in a large ceramic or glass bowl.

– Add flour and salt, mixing to form a shaggy dough.

Forming the Dough:

– After autolyse, gather dough into a smooth ball by stretching it from the outside toward the center of the bowl.

– Cover and let rest for 30 minutes.


– Flour the countertop with rice flour and gently transfer the dough onto it.

– Shape the dough into a tight ball, then place it seam side up in a floured banneton or bowl lined with a floured tea towel.


Cold Ferment: Cover the shaped dough and refrigerate for 24 to 48 hours.



– When ready to bake, place the dough on parchment paper.

– Score the dough with a lame or razor blade. – Carefully transfer the dough into the preheated Dutch oven.