Side Dishes
Mastering a 900g sourdough bread recipe with a foil-sealed rise transforms your kitchen into a bakery—crispy crust, airy crumb, and that signature tang in every bite. The secret lies in precise hydration and controlled fermentation, where patience pays off with restaurant-quality results.
This method ensures a consistent rise and even baking, making it perfect for beginners eager to tackle sourdough without guesswork.
The foil-sealed rise technique creates steam during baking, which develops that coveted crispy crust while keeping the interior tender and open. You’ll work with a 75% hydration dough, a balance that yields a sturdy yet elastic texture without being too sticky.
The key steps—autolyse, bulk fermentation, shaping, and proofing—are all designed to build flavor and structure, ensuring your loaf stands up to slicing and toasting.
By the time your bread emerges from the oven, you’ll have a loaf with a golden, shatteringly crisp crust and an interior filled with air pockets that melt in your mouth.
The aroma alone will have everyone gathering around the table, and the taste—slightly tangy, nutty, and complex—will make store-bought bread feel like a distant memory. This recipe delivers professional results with a straightforward process.
Whether you’re baking for a family dinner or meal prepping for the week, this 900g sourdough becomes the star of any meal. The versatility of sourdough—perfect for sandwiches, toast, or simply enjoying with butter—makes it a staple worth perfecting. Let’s get started on creating your first loaf.
Ingredients for 900g sourdough bread
The perfect sourdough loaf starts with these essential ingredients—flour, hydration, and patience.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Sourdough Starter 🍞 | ¼ cup | 100% hydration, bubbly and active |
| All-Purpose Flour 🌾 | 675 g | King Arthur or similar high-gluten |
| Water 💧 | 500 ml | Room temperature, filtered preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For dough handling, high quality |
| Instant Yeast 🍞 | ½ tsp | Optional for extra rise boost |
| Cornmeal 🌽 | ½ cup | For dusting and scoring |
| Ice Water ❄️ | ¼ cup | For final dough adjustment |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 18" x 12" |
| Lame or Razor Blade ✂️ | 1 whole | For scoring crust |
| Sesame Seeds 🌻 | 1 tbsp | Optional for topping |
The flour is non-negotiable here—King Arthur or Caputo Tipo 00 deliver that perfect balance of structure and flavor. Bulk bins at Whole Foods or specialty stores like Breads Bakery carry the good stuff. Look for bright white flour with no grayish tint, which means it's fresh. The sourdough starter needs to be 100% hydration—no dry chunks—and should float in water when tested. If yours isn't active, feed it 1:1:1 (starter:flour:water) 2-3 times before baking. Olive oil? Grab the fruity, extra-virgin kind—California Olive Ranch is my go-to for reliable quality.
No instant yeast? Skip it—this recipe relies entirely on your starter. Running low on flour? Substitute white whole wheat at 1:1 ratio, but expect a denser crumb. The ice water is key for final dough adjustment—it mimics a colder environment, strengthening gluten development. Diamond Crystal kosher salt
Store your starter in the fridge between feedings—it'll last 2 weeks if fed weekly. Flour keeps indefinitely, but for best results, use it within 6 months of milling. The dough can be shaped and proofed up to 24 hours ahead, then refrigerated overnight for deeper flavor. Baked loaves? Cool completely on a wire rack—2 hours minimum—before slicing, or the crumb will turn gummy. Wrap cooled loaves in a cotton towel and store at room temp for 3 days or freeze for 3 months. Toasting revives stale bread like magic.
Why You'll Love This Recipe
- Four-Hour Freedom: I swear by this schedule—mix the dough in the morning, let it rise while I’m at work, and bake it after dinner. The starter’s tang builds overnight, but the actual hands-on time? Under 15 minutes. That’s a weekend morning well spent without the guilt of a full-day project.
- Crusty Yet Crumbly: The olive oil in the dough gives it this perfect balance—crispy, golden crust that shatters just enough to reveal a soft, airy interior. Honestly, it’s the kind of bread that makes you slow down and actually enjoy eating it, not just shove it in your mouth.
- Lunchbox Legend: Between us, this bread is my secret weapon for meal prep. Toss a few slices with butter, pack them with cheese or jam, and they stay fresh for days. My kids used to complain about school lunches—now they fight over who gets the extra slice. (Yes, even on a Tuesday night.)
- Pantry Stretch: All-purpose flour and a bit of salt? This recipe won’t break the bank, and the sourdough starter’s magic means you’re not relying on expensive specialty ingredients. Plus, the leftovers? Toast them, freeze them, or turn them into croutons—waste not, want not.
Step-by-step instructions for foil-sealed sourdough bread
Master the foil-sealed rise technique for bread with a crispy crust and open, airy crumb every time.
Mix Dough to Optimal Hydration
In a large mixing bowl, combine the 675 g all-purpose flour with the 1.5 tsp kosher salt and 0.5 tsp instant yeast. Create a well in the center and add the 0.25 cup active sourdough starter and 500 ml room-temperature water. Mix vigorously with a wooden spoon or dough whisk until a shaggy dough forms.
Gradually incorporate the 1 tbsp extra-virgin olive oil while mixing. The dough should be tacky but not sticky—if it sticks to your fingers, add 1 tbsp more flour at a time until it reaches the right consistency. Cover the bowl loosely with a damp towel and let it rest for 30 minutes at room temperature. This initial rest helps gluten develop more evenly.
Develop Gluten Through Stretch-and-Folds
After the 30-minute rest, wet your hands with water and perform three sets of stretch-and-folds. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat. This technique strengthens the gluten structure, which is crucial for that signature sourdough texture.
After each set of stretch-and-folds, let the dough rest for 30 minutes between sets. The dough should become smoother and more elastic with each fold. If it feels too slack after the final fold, add 1 tbsp ice water at a time until it holds its shape without sticking excessively. Cover and rest for another 30 minutes before shaping.
Shape and Seal Dough for Overnight Rise
Lightly dust a clean work surface with 0.5 cup cornmeal and turn out the dough. Gently shape it into a loose round, then transfer it to a lightly oiled 18" x 12" sheet of aluminum foil. The foil will create a sealed environment for the dough to rise slowly and develop flavor.
Fold the foil edges inward to create a tight seal, leaving a small opening at the top for gases to escape. Place the sealed dough in the refrigerator and let it rise overnight (12-16 hours). The cold temperature slows fermentation, allowing the dough to develop complex flavors while maintaining structure. The dough should nearly double in size and have visible bubbles on the surface.
Score and Bake for Crispy Crust
Preheat your oven to 450°F (232°C) with a baking stone or inverted baking sheet inside. Once preheated, carefully remove the dough from the foil and place it on a floured surface. Use a lame or razor blade to score the dough in a decorative pattern—this controls expansion and creates that coveted ear-like crust.
Transfer the scored dough to the preheated baking stone and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 425°F (218°C) and continue baking for an additional 25-30 minutes, until the crust is deep golden brown and the internal temperature reaches 205°F (96°C). The bread should sound hollow when tapped on the bottom.
Cool and Finish with Optional Toppings
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. The internal temperature will continue to rise as it cools, ensuring a fully developed crumb. For an extra touch, sprinkle 1 tbsp sesame seeds over the warm crust while it's still slightly tacky.
Slice the bread with a serrated knife for clean cuts that showcase the open crumb structure. The crust should be crispy with a satisfying crunch, while the interior should be light and airy with an open, lacy texture. Store any leftovers in a bread bag at room temperature for up to 3 days or freeze for longer storage.
Pro Tips For Making 900g Sourdough Bread
- WEIGH YOUR STARTER: I learned this the hard way—using volume measurements for your sourdough starter leads to inconsistent hydration. Grab a scale and weigh that starter to the gram (usually 10-15% of your total flour weight for this recipe). Your dough’s structure depends on it, and eyeballing it just won’t cut it.
- STRETCH AND FOLD TWICE DAILY: Skip the long bulk fermentation if you’re short on time, but don’t skip the stretch-and-folds. Do them twice a day—morning and evening—for 3-4 hours each session. This builds gluten faster than letting the dough sit idle, and you’ll still get that open crumb without the 12-hour wait.
- SALT THE WATER FIRST: Dissolve that kosher salt in your water before mixing it with flour. I used to sprinkle it in later, and it’d clump like crazy, leaving uneven pockets of saltiness. Salted water integrates smoothly, and your dough will develop flavor more evenly—no guessing if you’ve hit the right balance.
- USE A BAKING STEEL FOR CRUST: Forget the Dutch oven if you don’t have one—just toss a baking steel in your oven while preheating. Place your shaped loaf on top, then pour a cup of boiling water into the steel before baking. The steam and radiant heat will give you that perfect oven spring and crisp crust without needing fancy equipment. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Classic Garlic Butter
There’s nothing quite like slathering warm sourdough with garlic butter—it’s the ultimate pairing for toasting or sandwiches. Melt 2 tbsp unsalted butter with 2 minced garlic cloves and ½ tsp flaky sea salt over low heat until fragrant.
Spread on fresh slices and toast until golden. For extra richness, add 1 tbsp chopped parsley at the end. 🧄
Olive Oil and Sea Salt
For a Mediterranean twist, drizzle the warm crust with extra-virgin olive oil and sprinkle with flaky Maldon salt. I love using California Olive Ranch oil—its fruity notes complement the sourdough’s tang.
Brush the oil on while still warm, then sprinkle salt immediately for a crisp, savory finish. This combo works perfectly for dipping or as a simple side.
Herbed Compound Butter
Elevate your sourdough with herbed compound butter—mix ½ cup softened butter with 1 tbsp chopped fresh rosemary, 1 tbsp chopped thyme, 1 minced garlic clove, and ½ tsp black pepper.
Roll into a log, chill, and slice onto warm bread. The herbs brighten the sourdough’s tang while adding a fragrant, earthy depth. Perfect for brunch or charcuterie boards. 🌿
Spicy Honey Glaze
Sweet, spicy, and tangy—this glaze is a game-changer. Simmer ¼ cup honey with 1 tbsp apple cider vinegar and ½ tsp cayenne pepper until thickened. Brush onto toasted slices for a sticky, slightly spicy contrast.
The heat balances the sourdough’s acidity, while the honey adds caramelized sweetness. Store leftover glaze in an airtight container for up to 1 week.
Whole-Grain Mustard
For a tangy kick, mix 2 tbsp whole-grain mustard with 1 tbsp Dijon mustard and 1 tsp honey. Spread on toasted sourdough and top with avocado slices or smoked salmon. The mustard’s sharpness cuts through the bread’s richness, creating a perfect balance.
This pairing is ideal for breakfast or light lunches. Mustard also doubles as a marinade for meats served alongside the bread.
Truffle Oil Finish
Add luxury to your sourdough with a drizzle of truffle oil. Use just ½ tsp—a little goes a long way. Warm the bread slightly, then drizzle the oil over the crust and sprinkle with crushed black pepper.
The earthy, umami notes of truffle oil elevate the bread’s natural flavors without overpowering. Pair with aged cheddar or prosciutto for a gourmet touch. Store truffle oil in the fridge to preserve its potency. ✨
Nutrition facts
Frequently asked questions
Why does the recipe call for a foil-sealed rise?
The foil-sealed rise creates a controlled environment that traps steam during baking, producing a crispy crust while keeping the interior tender and open. This method also helps maintain even heat distribution, preventing the dough from overproofing or developing a dense crumb. The sealed foil mimics a professional bakery's steam injection, but with simpler tools.
Can I use whole wheat flour instead of all-purpose?
Yes, but expect a denser crumb and slightly shorter shelf life. Replace up to 25% of the all-purpose flour with whole wheat for a nuttier flavor. For a 1:1 substitution, add 1-2 extra tablespoons of water per 100g whole wheat flour to account for its higher absorption. The dough will be stickier, so wet your hands more during handling.
What if my dough doesn't rise overnight?
Check your starter first—it should be bubbly and active. If the dough isn't rising, it may be too cold (below 40°F/4°C) or the gluten hasn't developed enough. Try performing an extra set of stretch-and-folds during bulk fermentation. For future bakes, ensure your starter is fed 12 hours before mixing and store the dough in a slightly warmer spot (65-70°F/18-21°C).
How do I know when the bread is fully baked?
Your bread is done when the internal temperature reaches 205°F (96°C) and the crust is deep golden brown. Tap the bottom—it should sound hollow like a drum. The edges should pull away from the pan slightly, and the loaf should feel light when lifted. If unsure, bake 5 more minutes—underbaking leads to a gummy crumb.
Can I bake this in a Dutch oven?
Transfer the scored dough to a preheated Dutch oven with 1 cup hot water in the bottom. Cover and bake at 450°F (232°C) for 20 minutes, then uncover and bake 25-30 minutes until golden. The Dutch oven creates steam naturally, eliminating the need for foil. Just be sure to remove the lid carefully—the escaping steam is hot!