Split-Top Sourdough Bread Loaf
Introduction
Sourdough bread is known for its tangy flavor, chewy interior, and beautifully crackled crust. One of the most desirable sourdough features is the natural split or burst along the top of the loaf. This rustic split occurs when steam builds inside the dough and forces it to open in the oven—creating an artisan-style look without complicated scoring.This recipe is perfect whether your sourdough has been splitting unintentionally or you’re aiming for that bakery-style cracked loaf. With just a few ingredients and patience, you’ll get a loaf that’s golden, airy, and irresistibly crusty.
Ingredients (For One Loaf)
3 ½ cups (420g) bread flour
1 ½ cups (350g) water, room temperature
½ cup (100g) active sourdough starter, bubbly & fed
2 tsp (9g) salt
Instructions
Autolyse (30–60 minutes)
Mix the flour and water until no dry spots remain.
Cover the bowl and let rest.
This helps gluten develop naturally and improves loaf structure.
Add Starter & Salt (5–10 minutes)
Add the active starter and salt to the autolysed dough.
Mix with hands or dough scraper until fully combined.
The dough should be sticky but elastic.
Stretch & Folds (Over 2 Hours)
Perform 3–4 rounds of stretch-and-fold at 30-minute intervals:
Grab one side of the dough, stretch upward gently.
Fold it over the center.
Rotate bowl and repeat 4–6 times.
This strengthens gluten and helps create a nice crust split later during baking.
Bulk Fermentation (4–8 hours)
Let the dough rest, covered, at room temperature until:
It increases by 60–80%,
Bubbles appear on the surface,
Edges look domed.
Warmer rooms ferment faster, cooler rooms slower.
Pre-Shape (10 minutes)
Dust surface with minimal flour.
Gently turn out dough.
Tuck edges to form a round shape.
Rest 15 minutes.
Final Shaping (10 minutes)
You can shape into:
Round boule, or
Long loaf (batard).
Tighten surface tension by pulling dough toward you with gentle pressure.
Place in a floured banneton or bowl lined with a towel.
Final Proof
Choose one:
Room Temp Proof:
2–3 hours until puffy.
Overnight Cold Proof (Best Splits & Flavor):
Refrigerate 8–12 hours.
Cold dough helps achieve dramatic crust splitting.
Bake (Creating the Split Top)
Preheat:
Oven: 475°F (245°C)
If using Dutch oven: place it inside while preheating.
Baking:
Turn dough onto parchment paper.
Optional scoring: A simple long slash helps guide the split.
If you don’t score, the loaf will split naturally in random rustic spots.
Place into hot Dutch oven.
Bake covered for 20 minutes (steam helps expansion).
Remove lid and bake 20–25 more minutes until deep golden.
Let cool completely before slicing (at least 1 hour).
Tips for Perfect Split-Top Sourdough
Cold proofing enhances crust cracking
High oven heat ensures a bold split
Don’t over-hydrate if you’re new (350g water is ideal)
Stretch & folds improve oven spring
Use active, bubbly starter for best rise
Not scoring will give a dramatic, rustic, natural split
Why Your Loaf Splits (and How to Use It for Best Results)
If your dough surface is tight → splits beautifully
If under-proofed slightly → bigger bursts
High steam in first 20 minutes helps expansion
Too much flour on the dough surface reduces split quality
Use these tendencies to create your ideal look!
Final Thoughts
This rustic split-top sourdough loaf is perfect for beginners and pros alike. The bold crust, tangy aroma, and soft open crumb make it an excellent everyday bread. With patience and practice, you’ll achieve artisan bakery-quality sourdough right in your kitchen.