Here’s a classic Sourdough Loaf recipe — crusty on the outside, soft and tangy on the inside, perfect for sandwiches or toast.
🍞 Classic Sourdough Loaf
🛒 Ingredients (Makes 1 loaf)
-
1 cup active sourdough starter (fed and bubbly)
-
1 ½ cups warm water
-
4 cups all-purpose or bread flour
-
2 tsp salt
👩🍳 Instructions
1️⃣ Mix the Dough
-
In a large bowl, combine starter and warm water.
-
Add flour and salt. Mix until a sticky dough forms.
2️⃣ Autolyse (Rest)
-
Cover the bowl and let rest 30 minutes.
-
This hydrates the flour and helps gluten development.
3️⃣ Knead / Stretch & Fold
-
Knead gently or use stretch-and-fold method:
-
Pull one side of the dough up and fold it over.
-
Turn bowl 90° and repeat.
-
Do this 4–6 times every 30 minutes for 2 hours.
-
4️⃣ Bulk Fermentation
-
Cover dough and let rise at room temperature 4–6 hours, until doubled.
5️⃣ Shape the Loaf
-
Turn dough onto a lightly floured surface.
-
Shape into a round or oval loaf.
-
Place in a floured proofing basket or a bowl lined with floured towel.
6️⃣ Final Proof
-
Cover and let rise 2–3 hours until puffy, or refrigerate overnight for deeper flavor.
7️⃣ Bake
-
Preheat oven to 450°F (230°C) with a Dutch oven inside.
-
Carefully transfer loaf into the hot Dutch oven.
-
Score the top with a sharp knife or razor.
-
Cover and bake 20 minutes, then uncover and bake 20–25 minutes until deep golden brown.
8️⃣ Cool
-
Let the loaf cool completely on a wire rack before slicing.
✨ Tips for a Perfect Sourdough
-
Starter: Make sure it’s active and bubbly.
-
Hydration: Adjust water slightly for wetter or drier dough depending on flour.
-
Steam: Baking in a covered Dutch oven traps steam for a crisp crust.
-
Flavor: Refrigerating overnight during final proof gives a tangier taste.
If you want, I can also give you:
-
🥖 Rustic artisan sourdough with extra crispy crust
-
🥯 Sourdough sandwich loaf (softer, square)
-
🍞 Overnight no-knead sourdough
-
🫓 Sourdough boule with cheesy or herbed variations
Do you want one of these variations