Classic American sourdough is known for its crisp, blistered crust and tangy, open crumb. Built on a natural starter rather than commercial yeast, sourdough is a labor of love — one that rewards patience with deep, complex flavor. This recipe uses D'BakerAid's proofing program tuned for sourdough to give your dough the warm, stable environment it loves, speeding up what is usually an all-day bake without compromising structure or flavor. Whether you're a seasoned sourdough baker or trying your first loaf, D'BakerAid brings bakery-worthy results home.

Under 4 hours

Intermediate

1 boule

4 cups bread flour (500g)
1½ cups warm water (360ml)
¾ cup active sourdough starter (150g)
2 teaspoons salt (10g)
Rice flour, for dusting the banneton

The night before baking, feed your sourdough starter so it's active and bubbly. You can use the D'Yeast 2.5L bowl to hold and monitor your starter. A properly active starter should double in size within 4–6 hours of feeding.

In the D'Dough 4.5L bowl, combine the flour and warm water. Mix just until no dry flour remains. Cover and let rest for 30–45 minutes. This autolyse step hydrates the flour and develops gluten before any fermentation begins.

Add the active starter and salt to the D'Dough bowl. Using wet hands or a Danish dough whisk, mix thoroughly until the starter and salt are fully incorporated and the dough becomes cohesive.

Start Proofing

Cover the D'Dough bowl with the lid and select the Sourdough proofing program on D'BakerAid.

Stretch & Fold

During the first hour, perform 3–4 sets of stretch-and-folds, spaced about 20 minutes apart. Each set: grab one edge of the dough, stretch it up, and fold over the center. Rotate the bowl a quarter turn and repeat until you've worked around all four sides.

Finish Bulk

Return the lid and let the program complete. The dough should be visibly airy with some bubbles on the surface.

Turn the dough onto a lightly floured surface. Gently pre-shape into a round and rest for 15 minutes. Shape into a tight boule by pulling the edges up and into the center, then flip seam-side down and use a bench scraper to build surface tension. Transfer seam-side up to a floured banneton or a bowl lined with a floured kitchen towel.

Cover and let the shaped dough proof at room temperature for 45–60 minutes, or refrigerate overnight for deeper flavor and an easier score. The dough is ready when it springs back slowly when poked.

Preheat a Dutch oven inside your oven to 500°F (260°C) for at least 30 minutes. Turn the dough out onto parchment, score the top with a sharp blade, and lower into the hot Dutch oven. Cover and bake for 20 minutes. Reduce the temperature to 450°F (230°C), remove the lid, and bake another 20–25 minutes until deeply browned. Cool completely on a wire rack before slicing — at least 1 hour.

The crust will crackle audibly as it cools — that's the sign of a well-baked loaf. See the full tutorial on our YouTube channel.

If you bake with a Dutch oven, the D'Steamer isn't required — the enclosed vessel traps steam naturally. For open baking, use the D'Steamer on the side of the oven.

Sourdough, bread, artisan bread