Basic White Sourdough Loaf
A good sourdough is defined by patience rather than complex ingredients. The goal is a light, airy crumb protected by a sturdy exterior that holds its own under a knife.
Mind the temperature of your starter
Your starter must be bubbly and double in size within 4-6 hours of feeding. If the room is cold, use lukewarm water to keep the fermentation active.
- Digital kitchen scale
- Large glass mixing bowl
- Proofing basket or bowl lined with a floured towel
- Dutch oven
- Razor blade or sharp kitchen knife
- Parchment paper
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Strength-Building Fold
Instead of kneading, grab the edge of the dough, pull it upward until you feel resistance, then fold it over the center. Rotate the bowl and repeat four times to build the gluten network without deflating the air pockets.
The method.
Mix the base
Whisk your active starter into the warm water until milky. Stir in the flour and salt until a shaggy, uneven mass forms.
Stretch and fold
Cover the bowl with a damp cloth. Over the next two hours, perform a set of folds every 30 minutes. The dough will shift from sticky and slack to smooth and tight.
Bulk proof
Leave the dough undisturbed at room temperature for another 4 to 6 hours until it has increased in volume by about 50% and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges inward to form a round ball, creating tension on the top surface. Place it seam-side up into your floured proofing basket.
Cold retard
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slow chill develops the flavor and firms up the dough for easier scoring.
Score and bake
Preheat your Dutch oven at 450°F (230°C). Turn the dough onto parchment, score a deep line across the top with your blade, and drop it into the hot pot. Cover and bake for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deep mahogany.
Other turns to take.
Seeded loaf
Add 50g of toasted sesame or sunflower seeds during the initial mixing stage.
Olive sourdough
Fold in 100g of pitted, chopped kalamata olives after the first set of folds.
When it doesn't go to plan.
Always weigh your ingredients in grams; volume measurements like cups are too inaccurate for bread.
If the dough sticks to your hands, dip them in water before touching it.
Wait at least two hours after baking before slicing; the interior continues to steam and set as it cools.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a small spoonful of starter into a glass of water; if it floats, it has enough gas to leaven your bread.
Why did my loaf spread instead of rising?
This usually happens from over-proofing the dough during the bulk stage or failing to create enough surface tension during the shaping step.
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