900g Sourdough Bread Recipe: Fermented Flavor With Artisan Crust in One Bake

This 900g sourdough bread recipe delivers restaurant-quality crust and tangy crumb with just one bake—no complicated schedules or overnight waits. The secret lies in precise hydration control and strategic fermentation timing that transforms simple flour and water into artisanal bread with minimal effort.

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

What sets this recipe apart is its focused 900g batch size, perfect for home ovens without requiring special equipment. The dough develops maximum flavor through controlled fermentation at room temperature (no cold proofing required), while the scoring technique guarantees a crisp, golden crust.

Each step builds on the last to create bread with an open crumb structure and that signature sourdough tang.

The result is bread with a deep caramelized crust that shatters satisfyingly and a soft, airy interior with just the right chew.

This recipe maintains professional quality while keeping the process straightforward—ideal for weekend baking projects or when you want to impress guests with homemade bread that tastes like it came from a bakery.

Whether you're making it for sandwiches, toast, or simply to enjoy with butter, this 900g sourdough delivers consistent, beautiful loaves every time. The method balances tradition with practicality, making artisan-quality bread achievable in any home kitchen.

Ingredients for 900g sourdough bread

Precision measurements and quality ingredients create restaurant-style sourdough with minimal effort.

The bread flour is non-negotiable here—its high protein content (12-14%) gives that signature open crumb structure. King Arthur or Caputo are my go-tos, but any unbleached bread flour works if it meets that protein spec. Your sourdough starter should be at peak activity (bubbly, jiggly, and doubling in 4-6 hours)—test it by doing a float test in water. The filtered water matters too; tap water with high mineral content can interfere with gluten development. For scoring, semolina flour creates that perfect golden crust, but all-purpose flour works in a pinch.

No active starter? Instant yeast at 0.25 tsp will get you a similar rise, though the flavor won't be identical. Short on semolina? All-purpose flour or fine cornmeal works for dusting, though semolina gives that signature crust texture. The olive oil isn't just for flavor—it makes the dough more elastic and easier to handle. For scoring, a lamé or razor blade gives the cleanest cuts, but a sharp serrated knife works too. If your dough feels too sticky, add 1 tsp more flour gradually during mixing.

The dough develops maximum flavor at room temperature, so keep it covered with a damp towel in a 75-80°F environment—a proofing box or even a turned-off oven with the light on works. Once baked, let the loaf cool completely on a wire rack for at least 2 hours to prevent gummy crumb. Store wrapped at room temperature for 3-4 days or freeze sliced for up to 3 months. The crust stays freshest when reheated in a 350°F oven for 5-10 minutes.

Step-by-step instructions for artisan sourdough bread

Master this method to achieve a perfectly fermented loaf with a crisp crust and open crumb.

In a large mixing bowl, combine the 2.5 cups unbleached bread flour and 1.5 cups filtered water at room temperature. Use your hands or a dough whisk to work the flour and water until no dry spots remain. This initial mix, called an autolyse, allows the flour to hydrate fully and develop gluten strands before adding other ingredients.

Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes. During this time, the gluten begins to relax and form a smooth, elastic network. This step is crucial—it prevents overworking the dough later and ensures a tender crumb. After 30 minutes, the dough should look slightly shinier and more cohesive, though it may still feel slightly sticky.

Add the 0.5 cup active sourdough starter, 1.5 tsp kosher salt, and 0.25 tsp instant yeast to the autolysed dough. Using a dough scraper, gently fold these ingredients into the dough until fully incorporated. The starter will add tangy depth, while the yeast and salt balance fermentation and flavor.

Next, drizzle in the 1 tbsp olive oil and fold it into the dough until it’s evenly distributed. The oil improves oven spring and creates a softer crumb. After mixing, perform a series of 3-4 sets of stretch-and-folds (every 30 minutes for the first hour). Each set involves stretching the dough gently from one side to the opposite, folding it over itself, and rotating the bowl 90 degrees. This builds strength without overworking the dough.

Cover the bowl again and let the dough ferment at room temperature (75-80°F) for 4-6 hours, or until it has nearly doubled in size and exhibits 30-40% bulk fermentation. You’ll know it’s ready when the dough springs back slowly when poked and leaves a noticeable indentation. If your kitchen is cooler, extend the fermentation time to 8 hours to allow for proper flavor development.

During this phase, the dough’s volume increases as yeast and bacteria in the starter break down sugars, producing carbon dioxide and acids that give sourdough its signature tang. Avoid over-fermenting—this can lead to a dense loaf or off-flavors. If the dough feels too sticky, lightly dust the bowl with semolina flour to prevent sticking.

Turn the dough onto a lightly semolina-floured surface and shape it into a boule (round loaf) or batard (oval loaf). For a boule, gather the dough into a ball, seal the seams, and tuck them underneath. For a batard, roll it into a log shape. Place the shaped dough, seam-side up, into a loaf pan lightly dusted with 1 tbsp rice flour to prevent sticking.

Cover the dough with a damp towel and let it proof at room temperature for 1-2 hours, or until it has risen 50-75% and feels light when pressed gently. The dough should jiggle slightly when shaken. Avoid over-proofing—this can weaken the structure and lead to a collapsed loaf. If your kitchen is warm, proof in the refrigerator for 12-16 hours to slow fermentation and enhance flavor.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Remove the Dutch oven and place the dough inside, covering it with the lid. Bake for 20 minutes covered, then remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F. The bread is done when it sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack for at least 1 hour before slicing. This resting period allows the crumb to set and prevents a gummy texture. The crust should be crisp and shatterable, while the interior should have an open, airy crumb with a slight tang from the sourdough starter. Slice and serve warm for the best texture and flavor.

Wine and beer pairings for this 900g sourdough bread

Crisp White Wine

Sourdough’s tangy, rustic profile pairs beautifully with dry white wines that cut through the richness while complementing its crusty exterior. A French Sancerre made from Sauvignon Blanc offers bright citrus and mineral notes that mirror the bread’s crispy texture and subtle acidity.

I love opening a bottle of Louis Jadot Sancerre—its zesty lemon and flinty finish cleanses your palate between bites of warm, crusty sourdough. 🍷

Malbec for Bold Pairings

For those who prefer red wine, a Argentinian Malbec delivers enough body to stand up to sourdough’s dense crumb while its dark fruit flavors contrast the bread’s tang.

Try a Catena Zapata Malbec—its blackberry and plum notes harmonize with the caramelized crust, while its velvety tannins soften the bread’s chew. The wine’s earthy undertones also echo the sourdough’s fermented complexity.

Hazy IPA Balance

Craft beer lovers will adore a hazy IPA, where the bread’s tang and the beer’s juicy hop bitterness create a perfect balance.

I recommend The Bruery’s "Hazy Little Thing"—its mango and passionfruit flavors play off the sourdough’s crusty sweetness, while the beer’s low bitterness lets the bread’s natural tang shine. The hazy texture also mirrors the bread’s open crumb structure. 🍺

Seasonal Cider Pairing

In autumn, a dry hard cider like Woodchuck Hard Cider’s "Apple of My Eye" becomes the ideal companion. Its crisp apple and pear notes harmonize with the bread’s crust, while its slight effervescence cuts through the dense crumb.

The cider’s acidity also enhances the sourdough’s tang, creating a refreshing contrast that’s perfect for fall gatherings.

Light Lager for Simplicity

For a no-frills pairing, a crisp German Pilsner like Weihenstephaner Original offers a clean, refreshing contrast. Its subtle malt sweetness and herbal hop notes complement the bread’s crust without overpowering its natural flavors. This pairing works especially well with buttered sourdough, letting the bread’s texture take center stage.

Frequently asked questions