Simple Sourdough Bread Loaf
Sourdough might seem intimidating, but it is truly worth the effort. Once you find a schedule that works for your routine, you will not want to go back to store-bought bread. The flavor is deeper, the texture is better, and the process becomes something you look forward to each week. This sourdough loaf recipe is simple, approachable, and perfect for beginners who want reliable results.
Simple Sourdough Bread Loaf
You do not need fancy tools or special equipment. All you need are your hands, a bowl, a Dutch oven, and some patience. Time and fermentation do most of the work, developing that signature tangy flavor and airy crumb. Below you will find clear instructions and a flexible baking schedule that you can adjust to fit your needs.
Ingredients Needed to Make a 72% Hydration Sourdough Loaf
For the Starter
- 1 to 2 tablespoons sourdough starter
- 50 grams of all-purpose flour
- 50 grams of room temperature filtered water
For the Dough
- 360 grams filtered room temperature water
- 10 grams fine sea salt
- 100 grams active bubbly starter
- 500 grams of bread flour
Simple Sourdough Baking Schedule
- Friday Evening
Feed your starter. Cover and leave it on the counter overnight. If your starter lives in the fridge, feed it on Friday morning to wake it up. - Saturday Morning
If your starter is bubbly and active, mix the dough and allow it to bulk rise during the day. You may also mix in the evening for an overnight rise. - Saturday Evening
Shape the dough and place it in the refrigerator overnight. - Sunday Morning
Score the dough, bake, cool, and enjoy.
Notes for Success~
✔️ Use an active and bubbly starter for the best rise.
✔️ Do not rush bulk fermentation since flavor develops over time.
✔️ Use wet hands during folds to prevent sticking.
✔️ Allow the loaf to cool fully before slicing to protect the crumb.
✔️ Adjust fermentation time based on room temperature.
🍽️ How to Serve a Sourdough Loaf
- As a Main Dish: Serve thick slices with a Greek Caesar Salad or Italian Wedding Soup to balance rich soups and stews.
- As a Side for Weeknight Dinners: Pair with Garlic Roasted Chicken, simple pork chops, or buttery steamed green beans for a comforting family meal.
- For Breakfast: Toast and top with mashed avocado, or serve alongside Cacio e Pepe Soft Scrambled Eggs.
- Make Ahead Meal Prep: Slice and freeze leftovers. Reheat in the toaster or oven for an easy lunch or quick dinner side.
If you make this Simple Sourdough Bread Loaf recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!
Simple Sourdough Bread Loaf
Ingredients
To Feed Your Starter
- 1 to 2 tablespoons sourdough starter
- 50 grams flour
- 50 grams water
For the Dough
- 360 grams filtered room temperature water
- 10 grams fine sea salt
- 100 grams active bubbly starter
- 500 grams bread flour
Instructions
- Feed 1 to 2 tablespoons of your starter with 50 grams flour and 50 grams water. Stir well and cover loosely. Once the starter is bubbly, active, and doubled in size, it is ready to use. You can also perform the float test by dropping a small spoonful into water. If it floats, it is ready.1 to 2 tablespoons sourdough starter, 50 grams flour, 50 grams water
- In a large bowl, combine the water, salt, and active starter. Stir until dissolved. Add the bread flour and mix until no dry flour remains. Cover and let rest for 30 to 45 minutes.360 grams filtered room temperature water, 10 grams fine sea salt, 100 grams active bubbly starter, 500 grams bread flour
- Perform the first stretch and fold. Cover and rest for 30 to 45 minutes.
- Perform the first coil fold. Cover and rest for 60 to 90 minutes.
- Perform the second coil fold. Cover and rest for 60 to 90 minutes.
- Perform the third coil fold. Allow the dough to bulk ferment for a total of 4 to 8 hours, depending on the temperature of your kitchen.
- Once the dough has doubled in size. Pre-shape the dough into a tight ball and let it rest covered for 30 minutes.
- Shape the dough and place it into a floured banneton seam side up. Cover and refrigerate overnight.
- Preheat your oven to 500 degrees with a Dutch oven inside.
- Turn the dough onto parchment paper and score the top. Add 2 to 3 ice cubes to the Dutch oven to create steam.
- Place the dough into the Dutch oven and reduce the oven temperature to 450 degrees. Bake covered for 20 minutes.
- Remove the lid to release steam and bake for another 25 minutes until deeply golden.
- Allow the loaf to cool completely before slicing.
Notes
✔️ Do not rush bulk fermentation since flavor develops over time.
✔️ Use wet hands during folds to prevent sticking.
✔️ Allow the loaf to cool fully before slicing to protect the crumb.
✔️ Adjust fermentation time based on room temperature.
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