Simple Sourdough Bread Loaf
Sourdough baking is simple once you understand the rhythm of fermentation and time. This easy sourdough loaf recipe gives you a flexible schedule and clear steps so you can confidently bake artisan bread at home.
Servings: 12
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
✔️ Dust your banneton with rice flour
✔️ 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.
✔️ 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.
