900g Sourdough Bread Recipe: Artisan Crust With Open Crumb Magic

This 900g sourdough bread recipe delivers the perfect balance of crispy crust and open, airy crumb—just like your favorite artisanal bakery. The secret lies in precise fermentation and a Dutch oven bake that mimics professional results at home.

I developed this method after years of experimentation, and it consistently produces a loaf with that coveted shatteringly crisp crust and tender, chewy interior.

What sets this recipe apart is the 36-hour fermentation schedule, which builds complex flavors and creates that signature open crumb structure. We'll start with a robust sourdough starter, then mix, bulk ferment, shape, and bake using a Dutch oven for steam circulation.

The result? A loaf with a deep caramelized crust and an interior so open you could drive a car through it—metaphorically speaking, of course.

This method is designed for foolproof success, even if you're new to sourdough. We'll include troubleshooting tips for common issues like overproofing or dense crumb, so you can achieve bakery-quality results every time.

The recipe yields a perfect 900g loaf that's ideal for sandwiches, toast, or simply enjoying with butter and jam.

Ready to transform your kitchen into a bakery? This recipe delivers professional results with simple techniques and a little patience. Let's get started on creating your perfect loaf of sourdough bread.

Ingredients for 900g sourdough bread

This artisan loaf transforms simple pantry staples into bakery-worthy magic with precise technique.

The sourdough starter is your flavor foundation—it should be active, bubbly, and doubled in size after feeding. King Arthur or Bob's Red Mill flours give that perfect chew, but any high-protein bread flour works. For the butter, grab European-style unsalted (like Plugrá) if you can—it melts beautifully. The 36-hour fermentation is where the magic happens, so don't rush it. If your starter's sluggish, feed it extra—it'll bounce back. And for the Dutch oven? Lodge makes the best cast iron—preheat it with the bread for that perfect crust.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten gets you close. Short on time? Use 1 tsp instant yeast with the starter, but expect different flavor development. The butter can be swapped for vegan butter (like Miyoko's) if needed. For the water, filtered is best—tap water with strong chlorine can slow fermentation. And if your kitchen's too warm, chill the dough between folds—this recipe is designed for 68-72°F conditions. The ice water at the end? Don't skip it—it tightens the gluten for that perfect oven spring.

This dough keeps beautifully—bulk ferment overnight in the fridge if your schedule's tight. The shaped loaf can sit covered at room temp for up to 4 hours before baking. For storage, wrap loosely in a cotton towel (not plastic) to prevent sogginess—it'll stay fresh for 5-7 days at room temp. Freeze sliced and wrapped for 3 months. Pro tip: Toast directly from frozen—it crisps up perfectly. And save those stale slices—they're perfect for croutons or breadcrumbs.

Step-by-step instructions for artisan sourdough bread

Unlock professional-level sourdough with this method—perfect crust, open crumb, and that signature tang.

In a large mixing bowl, combine the 3.5 cups All-Purpose Flour and 0.5 cup Bread Flour. Add the 0.25 cup Active Sourdough Starter and 1.5 cups Water—this creates your autolyse. Mix with a wooden spoon until no dry flour remains, then cover and let rest for 30 minutes. This initial hydration period allows gluten to relax and develop more easily during kneading.

The dough should look shaggy and slightly sticky, but not wet. If it's too stiff, add 1 teaspoon of the ice water from your reserve. This step is crucial—it builds structure without overworking the gluten. After resting, the dough will be more pliable and easier to handle during the next steps.

After the autolyse, add the 0.25 cup cold, cubed Unsalted Butter, 0.5 tsp Granulated Sugar, and 1.5 tsp Diamond Crystal Kosher Salt to the dough. Using your hands or a dough scraper, gently work these into the dough until fully incorporated. The butter should be evenly distributed but still visible in small pockets—this will create pockets of flavor and tenderness in the final loaf.

Wet your hands slightly with water to prevent sticking, then knead the dough for 5-7 minutes by hand (or 3-4 minutes with a stand mixer using a dough hook). The dough should become smoother and more elastic, but still slightly tacky. If it feels too dry, add 1 teaspoon of ice water to maintain proper hydration. This kneading step develops the gluten structure that gives sourdough its signature chew.

Shape the dough into a loose ball, place it back in the bowl, cover with a damp towel, and let it ferment at room temperature (70-75°F) for 4-5 hours. During this time, the dough will nearly double in size and develop bubbles along the surface and sides. This is where the magic happens—the yeast and bacteria in your starter break down the flour, creating flavor and structure.

After 2 hours, perform a "poke test" by gently pressing your finger into the dough. If it springs back slowly, it needs more time. If it leaves a slight indentation, it's ready for shaping. The dough should feel soft, airy, and slightly sticky. If your kitchen is cooler, extend the fermentation time to 6 hours—the goal is to develop flavor, not just volume.

Turn the dough onto a lightly floured surface and shape it into a tight boule (round loaf). To do this, pull the edges toward the center, tucking them under as you go, until the dough forms a smooth, taut ball. Place the shaped dough seam-side up on a piece of parchment paper dusted with 0.25 cup Cornmeal, then cover and refrigerate for 12-16 hours. This cold proofing slows fermentation, enhances flavor, and creates that coveted open crumb structure.

During this time, the dough will rise slowly in the fridge. The cold temperature also firms up the gluten, making it easier to handle when you bake. The longer it proofs, the more complex the flavor will be—don't rush this step. When ready to bake, the dough should have risen noticeably and feel slightly springy to the touch.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven, place your shaped dough inside (on the parchment paper), and immediately pour 1 cup of boiling water into the bottom of the oven. Return the Dutch oven to the oven and bake, covered, for 20 minutes. This steam phase creates that signature sourdough crust and oven spring.

After 20 minutes, remove the lid and bake for another 20-25 minutes until the bread reaches an internal temperature of 205-210°F and the crust is deep golden brown. The bread should sound hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil. Let the bread cool on a wire rack for at least 1 hour before slicing—this allows the crumb to set and prevents a gummy texture.

Common mistakes when making great 900g sourdough bread

Overproofed Dough

I’ve ruined more loaves than I’d like to admit by letting the dough ferment too long. Watch for these signs: the dough collapses when poked, smells overly sour (like vinegar), or looks deflated after shaping.

The fix? Shorten your bulk fermentation—aim for 4-5 hours at 70-75°F—and chill the dough immediately after shaping if your kitchen’s warm. A 12-16 hour cold proof in the fridge is your best friend for flavor without overproofing. 💡

Dense Crumb Texture

A dense, heavy loaf usually means underdeveloped gluten or insufficient fermentation. First, check your hydration: too much water (or butter) weakens structure. Stick to the 65-70% hydration ratio here. Second, knead longer—5-7 minutes by hand ensures proper gluten formation.

Finally, don’t skip the autolyse: that 30-minute rest before adding butter/salt relaxes gluten for better development. If it’s still dense, your starter might be weak—feed it daily for 3 days before baking.

Pale or Weak Crust

That thin, pale crust happens when steam escapes too early or the oven isn’t hot enough. Preheat your Dutch oven for 45 minutes at 450°F—no shortcuts! Pour 1 cup boiling water into the oven after placing the dough inside to trap steam.

If your crust still looks weak, bake uncovered for 5 extra minutes at the end. Pro tip: Brush the baked loaf with melted butter immediately after baking for a golden finish.