Extra-Tangy Sourdough Bread
Extra-Tangy Sourdough Bread

Extra-Tangy Sourdough Bread

Recipe by PJ Hamel
862 Reviews 4.5 out of 5 stars

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor. For the crustiest, brownest crust, add steam or use a baking shell (see "tips," below, for detailed instructions).

Prep
15 mins
Bake
30 mins
Total
23 hrs 45 mins
Yield
2 loaves
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Extra-Tangy Sourdough Bread - select to zoom
Extra-Tangy Sourdough Bread - select to zoom
Extra-Tangy Sourdough Bread - select to zoom
Extra-Tangy Sourdough Bread - select to zoom
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Instructions

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  1. To make the dough: In a large bowl or the bowl of a stand mixer, stir together the starter, water, and 3 cups (360g) of the flour using the flat beater attachment. Beat vigorously for 1 minute. 

    Extra-Tangy Sourdough Bread – Step 1

  2. Cover and let rest at room temperature for 2 to 4 hours. Refrigerate overnight, or for about 12 hours. The dough will have expanded in size and become more relaxed after its overnight rest.

    Extra-Tangy Sourdough Bread – Step 2

  3. Add the remaining 2 cups (240g) flour and the salt. Stir to thoroughly combine, then knead (by hand, or with a stand mixer equipped with the dough hook) to form a smooth, firm dough that pulls away from the sides of the bowl, about 5 minutes. 

    Extra-Tangy Sourdough Bread – Step 3

  4. Transfer the dough to a lightly greased container (a 2-quart dough rising bucket works well) or bowl, cover, and let rise in a covered bowl until it's light and airy, with visible gas bubbles. Depending on the vigor of your starter and the temperature of your kitchen, this may take up to 6 hours (or even longer). For best results, give the dough a fold every hour: Working directly in the bowl or on a lightly greased surface, grab a section of dough from one side, stretch it up, and press into center. Repeat until you've circled the dough, then flip the dough smooth-side up. Adding these folds will help strengthen the dough’s structure, and allow you to feel how it’s progressing over time. 

    Extra-Tangy Sourdough Bread – Step 4

  5. To preshape: Transfer the dough to lightly floured or lightly greased work surface. Gently divide it in half (about 585g each).

  6. Gently pat the dough to deflate it slightly and remove any large air bubbles. To make a loose round, stretch the outside edge of the dough away from itself and then fold it back toward the center, pressing it down to seal. Repeat this process five or six times, working your way around the dough until all the edges are gathered in the center. Turn the dough over so the seam is facing down, cover, and repeat with the other piece of dough. Let the dough rest, covered, for about 10 minutes. 

    Extra-Tangy Sourdough Bread – Step 6

  7. To shape into bâtards: Place the preshaped dough on a lightly floured surface and stretch it gently from the top and bottom, elongating it into an oval. Gently pat the dough to remove any lingering bubbles. 

  8. Fold the top third of the dough down toward the center, as if folding a letter. Press with the heel of your hand to seal. Then fold the left and right top corners toward the center at 45° angles, pressing to seal. Repeat this process a second time. Then fold the dough in half, bringing the top edge to meet the bottom. Seal the seam with the heel of your hand, pressing firmly where the two edges meet.

    Extra-Tangy Sourdough Bread – Step 8

  9. Turn the dough over so the seam is facing down. With cupped hands, gently roll the dough back and forth; your fingertips should be lightly touching its surface as you roll. Move your hands from the center out toward the edges, rounding the dough and tapering the ends very slightly by using more pressure.  

  10. Place the bâtards on a lightly greased or parchment-lined baking sheet. Alternatively, dust two cloth-lined 9" x 3" round or oval brotforms with flour. Shape dough into boules or bâtards and transfer to the baskets, seam-side up.

    Extra-Tangy Sourdough Bread – Step 12

  11. Cover and let rise until very puffy, about 2 to 4 hours (or longer; give them sufficient time to become noticeably puffy), or transfer the covered loaves to the refrigerator overnight. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Toward the end of the rising time, preheat the oven to 425°F. If your loaves rose in baskets, transfer them to a parchment-lined baking sheet.

  12. Spray the bâtards with lukewarm water; this will help them rise in the oven by keeping their crust soft and pliable initially. For an extra-crusty crust, add steam to your oven: see details in “tips,” below. 

  13. Slash the bâtards. Try one slash down the length of the loaf, two diagonal slashes, or another symmetrical pattern of your choice. Make the slashes fairly deep; a serrated bread knife or lame, wielded firmly, works well here. 

    Extra-Tangy Sourdough Bread – Step 13

  14. Bake the bâtards for 25 to 30 minutes, until they’re a very deep golden brown. Remove them from the oven and cool on a rack. 

    Extra-Tangy Sourdough Bread – Step 16

  15. Store bâtards, loosely wrapped, for several days at room temperature; freeze for longer storage. 

Tips from our Bakers

  • For an extra-crusty crust, add steam or use a baking shell: Preheat the oven to 475°F with a baking steel or stone in the center rack. Place a cast iron skillet on the rack below (if possible, adjust the pan so that it isn't directly under the stone so that steam can reach the baking bread) or have a baking shell nearby. Transfer the loaves, right on the parchment, to the steel, then pour about 1 cup of water into the cast iron skillet, or immediately cover with the baking shell. Bake for 25 to 30 minutes, removing the shell after the first 15 minutes if applicable. (If using a baking shell, you will only be able to bake one loaf at a time. Let the second loaf rest at room temperature while the first bakes; allow the stone to reheat for 15 minutes after the first loaf is out of the oven.)

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.

  • For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.

  • Looking for a more sour/tangier loaf? Try adding 1/2 teaspoon to 5/8 teaspoon sour salt (citric acid) to the dough along with the regular salt.

  • To serve as pictured above, split a loaf around the perimeter, and layer one half with oil-packed sun-dried tomatoes (or oven-roasted cherry tomatoes) and fresh basil leaves.

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