Added sesame seed crust — the toasted seeds add a nutty depth you can't go back from
A simple, reliable white sourdough with an open crumb and shattering crust. This recipe has evolved through dozens of bakes — follow the version history to see what changed and why.
Combine starter, flour, and 360g of water. Mix until no dry flour remains. Rest 45 minutes (autolyse).
Dissolve salt in remaining water and work into the dough.
Over the next 4 hours, perform 4 sets of stretch and folds, 45 minutes apart.
Shape the dough and place seam-side up in a well-floured banneton. Cover tightly with cling film.
Refrigerate overnight (8–16 hours). The cold slows fermentation and develops deeper flavour and tang.
When ready to bake, preheat oven to 250°C with a Dutch oven inside for 45 minutes. Do not let the loaf warm up — bake straight from the fridge.
Score and bake covered for 20 minutes, then uncovered for 20–25 minutes.
Cool for at least 1 hour before slicing.
Sesame crust: Before scoring, brush the loaf with water and press sesame seeds into the surface. They toast while baking and the smell is incredible.