Classic Sourdough Loaf
Nothing beats the aroma and flavor of a freshly baked sourdough loaf. With a crisp, golden crust and a tender, chewy interior, sourdough bread is perfect for sandwiches, toast, or enjoying simply with butter. While it requires a bit of patience and a good starter, the process is rewarding, and the result is bakery-quality bread at home.
Ingredients
-
500 g (4 cups) bread flour or all-purpose flour
-
300 g (1 ¼ cups) water, lukewarm
-
100 g (½ cup) active sourdough starter
-
10 g (2 teaspoons) salt
Optional: flour for dusting and scoring
Instructions
1. Feed Your Starter
Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before starting your dough to ensure it’s at peak activity.
2. Mix the Dough
-
In a large bowl, combine flour and water. Mix until no dry flour remains. This is called the autolyse stage and helps improve dough structure. Let it rest for 30–60 minutes.
-
Add the active starter and salt. Mix thoroughly until fully incorporated.
3. Knead and Stretch
-
Knead the dough by hand for 8–10 minutes, or perform stretch-and-folds every 30 minutes over 2 hours if using a no-knead method.
-
The dough should become smooth, elastic, and slightly tacky but not sticky.
4. Bulk Fermentation
Cover the dough and let it rise at room temperature for 3–5 hours, depending on ambient temperature. Perform 3–4 sets of stretch-and-folds during this period to strengthen the dough.
5. Shape the Loaf
-
Turn the dough onto a lightly floured surface.
-
Shape into a tight round or oval loaf.
-
Place the loaf seam-side up in a floured proofing basket (or bowl lined with a floured towel).
6. Final Proof
Cover and let the dough rise for 2–4 hours at room temperature, or refrigerate overnight for more flavor development.
7. Preheat Oven
Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
8. Bake
-
Carefully transfer the dough to the preheated Dutch oven or baking sheet.
-
Score the top with a sharp knife or razor blade to allow expansion.
-
Bake covered for 20 minutes, then uncover and bake for an additional 20–25 minutes until golden brown and crusty.
9. Cool
Remove from oven and cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly.
Tips for Perfect Sourdough
-
Active starter: Always use a bubbly, active starter for best rise.
-
Hydration: Adjust water slightly depending on flour type; higher hydration gives an open crumb.
-
Patience: Slow fermentation improves flavor and texture.
-
Scoring: Proper scoring controls expansion and gives a professional look.
Variations
-
Whole Wheat Sourdough: Replace 100–150 g of flour with whole wheat flour.
-
Seeded Sourdough: Mix in 2–3 tablespoons of seeds like sunflower, sesame, or flax.
-
Garlic & Herb: Add minced garlic and fresh herbs to the dough for a savory twist.
-
No-Knead Sourdough: Use stretch-and-folds instead of traditional kneading for easier handling.
Why You’ll Love This Recipe
Baking a classic sourdough loaf is both an art and a rewarding experience. The crusty exterior, chewy crumb, and tangy flavor are unlike any store-bought bread. Perfect for sandwiches, toast, or just enjoying with butter, this sourdough recipe is approachable yet gives stunning, bakery-quality results.