900g Sourdough Bread Recipe: Artisan Crust With Tangy Depth in 24 Hours

This 900g sourdough bread recipe delivers restaurant-quality artisanal flavor with a crispy crust and airy crumb—all in just 24 hours. The secret lies in a slow fermentation process that develops deep tanginess and complex flavor, transforming simple flour and water into something extraordinary.

I've perfected this method over years of baking, ensuring consistent results even for beginners.

The beauty of this recipe is its simplicity combined with professional techniques. You'll work with a 24-hour schedule that includes an overnight cold proof, which is key for developing that signature open crumb and crispy exterior.

No special equipment is needed—just a mixing bowl, a warm spot for fermentation, and a baking sheet for that perfect oven spring.

What makes this sourdough truly special is its balance of texture and flavor. The crust develops a satisfying crunch while the interior remains tender and airy, with an open crumb structure that's impossible to resist.

Every bite delivers that authentic tangy depth that defines great sourdough, without requiring years of experience.

Once mastered, you can customize this base recipe with seeds, herbs, or even a touch of honey for added flavor. The possibilities are endless, but the foundation remains the same—simple ingredients transformed through time and patience into something truly remarkable. Let's get started on creating your perfect loaf.

Ingredients for 900g sourdough bread

Twelve essential ingredients transform into a loaf of artisanal sourdough with professional texture and depth.

The flour blend is critical here—King Arthur Bread Flour provides the necessary gluten structure for that signature open crumb, while unbleached all-purpose flour adds tenderness. For the best results, source your flour from King Arthur Flour or Cup4Cup, as their precise milling ensures consistent hydration. The sourdough starter should be at its peak—bubbly, active, and with a tangy aroma. If you're new to sourdough, maintain a starter with a 1:1:1 ratio (flour:water:starter) and feed it daily for at least five days before using. The yeast acts as a backup to ensure reliable fermentation, especially in cooler environments. Always use freshly opened yeast to guarantee viability.

No sourdough starter? Instant yeast at double the amount can replace it, though the flavor will lack depth. Substituting whole wheat flour for 10% of the all-purpose adds nutrition but may slightly alter texture—adjust hydration as needed. For the butter, European-style butter like Plugra yields superior flavor, though regular unsalted butter works fine. The honey can be swapped for maple syrup or agave nectar, though honey's unique enzymes contribute to fermentation. If your kitchen runs cool, consider a proofing box or warm oven to maintain ideal fermentation temperatures between 75-78°F. For the seeds, poppy or flaxseeds offer excellent alternatives to sesame.

Store your flour in an airtight container in a cool, dark place for up to 6 months. The sourdough starter should be refrigerated between feedings and revived with fresh flour and water before use. Once baked, the loaf is best enjoyed within 2-3 days for optimal freshness, though it freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap followed by a kitchen towel to preserve moisture. For reheating, wrap the cooled loaf in foil and warm in a 350°F oven for 10-15 minutes to restore crispiness.

Step-by-step instructions for 900g sourdough bread

Master this method and you'll achieve a professional-quality loaf with a crisp crust and open crumb structure.

In a large mixing bowl, combine the 3 cups unbleached all-purpose flour and 1.5 cups King Arthur bread flour. Sift the flours together to eliminate any lumps and create a fine base for gluten development. Add the 0.5 cup unsalted butter, cut into small cubes, and gently work it into the flour using your fingertips until it resembles coarse crumbs.

Create a well in the center and add the 0.5 cup active sourdough starter, 0.5 tsp granulated white sugar, and 2 tsp Diamond Crystal kosher salt. Gradually pour in the 1.5 cups ice water while mixing with a wooden spoon. The dough should come together but remain slightly shaggy—this is normal. Sprinkle the 1 tbsp honey over the surface and mix until fully incorporated. The dough will be wetter than traditional bread dough due to the high hydration from the sourdough starter.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked and develops a slightly tacky surface. If the dough feels too sticky, wet your hands and continue kneading—adding more flour will weaken the gluten structure. Shape the dough into a round ball and place it back in the mixing bowl.

Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour. This initial rest period allows the gluten to relax and the dough to absorb moisture evenly. After resting, perform a series of 3-4 sets of stretch-and-folds every 30 minutes for 2 hours. To do this, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat—this builds strength without overworking the dough.

After the final stretch-and-fold, cover the dough again and let it undergo bulk fermentation at room temperature for 4-5 hours. The dough should roughly double in size and develop small bubbles on the surface. Check for readiness by performing the "poke test": gently press your finger into the dough. If it springs back slowly and leaves a slight indentation, it's ready. If it springs back immediately, let it ferment longer.

Once the dough passes the poke test, shape it into a tight round boule. To do this, use a bench scraper to divide the dough into four equal pieces, then stack them with the seams facing outward. Enclose the dough by bringing the sides together and sealing the seam. Place the shaped boule seam-side down on a piece of parchment paper, cover loosely with plastic wrap, and refrigerate overnight for 12-16 hours. Cold fermentation enhances flavor and makes scoring easier later.

Remove the dough from the refrigerator and let it sit at room temperature for 1 hour to come to proofing temperature. Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. While the oven heats, dust a baking sheet with 0.25 cup cornmeal and place a second sheet nearby. Turn the dough onto the cornmeal-dusted sheet and gently shape it into an oval loaf by stretching the sides toward the center.

Create tension by pulling the dough toward you while rotating the sheet, then tuck the edges underneath. This creates surface tension that prevents collapse during baking. Let the dough proof at room temperature for 1-2 hours until it has risen by about 50% and feels firm to the touch. The surface should have visible bubbles and feel slightly domed—this indicates it's ready to bake.

Carefully transfer the dough (with parchment) to the preheated Dutch oven. Immediately score the top with a sharp lame or razor blade by making a ½-inch deep cut down the center of the loaf. This prevents over-expansion and creates an attractive opening. Cover the Dutch oven with its lid and bake for 30 minutes. Remove the lid and continue baking for an additional 15-20 minutes until the crust is deep golden brown.

Brush the baked loaf with cold water and sprinkle 1 tbsp sesame seeds and 1 tsp coarse sea salt evenly over the surface. Return it to the oven for 5 minutes to toast the seeds and set the salt. Remove from the oven and let cool on a wire rack for at least 1 hour before slicing. The internal temperature should reach 205°F for optimal texture—use an instant-read thermometer to verify.

Health benefits of this 900g sourdough bread

Digestive Benefits

Sourdough bread offers excellent digestive benefits compared to conventional bread, thanks to its natural fermentation process. The lactic acid bacteria in the sourdough starter break down gluten proteins, making it easier to digest for many people—though it's not gluten-free.

This fermentation also reduces phytic acid, which can improve mineral absorption like iron and zinc from other foods in your meal. 🌱

Low Glycemic Index

This bread has a lower glycemic index than regular bread, thanks to the fermentation process that modifies the starch structure. The slow fermentation breaks down some of the starches into simpler sugars, which your body absorbs more gradually.

This makes it a better choice for blood sugar control, especially when paired with high-fiber foods like vegetables or nuts.

Probiotic Powerhouse

The active sourdough starter introduces beneficial probiotics into your diet, similar to yogurt or kefir. These live cultures support gut health by maintaining a healthy balance of gut bacteria.

Regular consumption can improve digestion and even boost your immune system. I notice my digestion feels smoother after eating this bread consistently over time.

Rich in B Vitamins

Fermentation enhances the availability of B vitamins in sourdough, particularly B1 (thiamine) and B6 (pyridoxine). These vitamins play crucial roles in energy metabolism and brain function. The natural process also increases folate levels, which is especially important for pregnant women or those planning for pregnancy.

A single slice provides about 10-15% of your daily needs for these essential nutrients.

Natural Preservative

Unlike commercial breads loaded with preservatives, sourdough's natural acidity acts as a preservative, extending freshness. The tangy flavor comes from lactic and acetic acids produced during fermentation, which also inhibit mold growth.

This means your bread stays fresh longer—up to 5-7 days when stored properly—without artificial additives. The longer fermentation also reduces FODMAPs (fermentable carbs), making it gentler on sensitive stomachs.

Frequently asked questions