Ahhh, sourdough bread—crackly crust, open crumb, tangy aroma 😌🍞
Here’s a beginner-friendly, classic sourdough loaf that actually works at home.
🍞 Classic Sourdough Bread (1 Loaf)
Ingredients
- 500 g bread flour
- 350 g water (70% hydration)
- 100 g active sourdough starter (bubbly, doubled)
- 10 g salt
Timeline & Instructions
1️⃣ Mix (Day 1 – Morning)
- Mix flour + water until shaggy.
- Rest 30 minutes (autolyse).
2️⃣ Add starter & salt
- Add starter + salt.
- Mix until fully incorporated.
3️⃣ Stretch & folds (2 hours)
- Every 30 min, do a stretch & fold (4 rounds).
- Dough should become smooth and elastic.
4️⃣ Bulk ferment
- Cover and rest 3–5 hours at room temp.
- Dough should rise ~50%, look bubbly, and jiggle.
5️⃣ Shape
- Lightly flour surface.
- Shape into a tight round.
- Rest 20 minutes, reshape gently.
6️⃣ Cold proof (Best flavor!)
- Place in floured basket or bowl.
- Refrigerate 8–16 hours.
Bake (Day 2)
- Preheat oven + Dutch oven to 250°C / 480°F (45 min).
- Score dough.
- Bake 20 min covered.
- Reduce to 230°C / 450°F, uncover, bake 20–25 min until deep golden.
- Cool 1 hour before slicing (hardest part).
🔥 Pro Tips
- Starter floats in water = ready
- Under-proofed = dense / over-proofed = flat
- Steam (Dutch oven) = crispy crust
🔄 Variations
- Whole wheat: replace 100 g flour
- No Dutch oven: bake on stone + steam tray
- Same-day loaf: skip cold proof (less tang)
If you want help with starter care, open crumb, high hydration, or troubleshooting gummy bread, I’ve got you 🤍
