Mastering the Sourdough Loaf
A good sourdough is less about a static recipe and more about reading the dough as it lives. You are managing the temperature and timing to bring out the character of the grain.
Patience is your primary ingredient
Your starter must be bubbly and double in size within 4-6 hours of feeding before you begin. Ensure your kitchen is around 70-74°F for a predictable bulk fermentation.
- Digital kitchen scale
- Large glass mixing bowl
- Dough scraper
- Proofing basket (banneton)
- Dutch oven or heavy lidded cast iron pot
- Razor blade or sharp scoring knife
What goes in.
- 100gActive sourdough starter
- 350gWarm filtered water
- 500gBread flour
- 10gFine sea salt
Developing strength without tearing
Instead of traditional kneading, lift the center of the dough and let the ends tuck under themselves. This aligns the gluten strands gently while preserving the gas bubbles formed by the yeast.
The method.
Mix the leaven
Whisk your starter into the water until milky, then add the flour and salt. Mix by hand until no dry bits remain; let it rest covered for 30 minutes.
Coil folds
Perform four sets of coil folds, spaced 30 minutes apart. The dough will transition from shaggy and loose to smooth and holding its own shape.
Bulk fermentation
Cover the bowl and let the dough rest until it has grown by about 50% in volume and shows small bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight round, then place it seam-side up in a floured banneton.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 18 hours. This slow chill firms the dough for easier scoring.
Bake
Preheat your Dutch oven to 450°F. Score the top of the dough with a razor blade, place inside the pot, and cover. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower and flax seeds during the first fold.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat for an earthier flavor profile.
When it doesn't go to plan.
Always measure ingredients by weight, not volume, for consistency.
If the dough sticks to your hands during shaping, dampen them slightly with water.
Let the finished loaf cool on a wire rack for at least two hours before slicing to prevent a gummy interior.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a small spoonful into a glass of water. If it floats, it has enough gas to leaven the bread.
Why is my loaf flat?
This usually happens if the bulk fermentation went too long or the dough was not shaped with enough surface tension.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe