Everyday Sourdough Loaf
This loaf relies on a vigorous, active starter and patience. By mixing flour, water, salt, and leaven, then folding the dough over several hours rather than kneading it, you develop the strength needed to hold the gas. A high-heat bake in a heavy pot traps steam, ensuring a crisp, blistered crust and an open interior crumb.
Know your starter's rhythm.
Your starter must be bubbly and doubled in volume within 4 to 6 hours of feeding before you begin. If it is sluggish, the bread will be dense.
- Digital scale
- Large glass bowl
- Proofing basket or colander with a linen liner
- Dutch oven or heavy lidded cast iron pot
- Razor blade or sharp knife
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of traditional kneading, grab the edge of the dough, stretch it upward until you feel resistance, and fold it over to the center. Rotate the bowl and repeat four times to build structural tension.
The method.
Mix the dough
Whisk the starter and water until milky. Add flour and salt, mixing by hand until no dry bits remain. Let it rest covered for 30 minutes.
Develop strength
Perform four sets of stretch and folds, spaced 30 minutes apart. The dough will shift from shaggy and sticky to smooth and elastic.
Bulk rise
Cover the bowl and leave it at room temperature until the dough has grown by 50% and shows bubbles on the surface, roughly 4 to 6 hours.
Shape
Turn the dough onto a floured surface. Fold the edges into the center to create a taut ball. Place it seam-side up in a floured proofing basket.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 18 hours. This deepens the flavor and makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven at 450°F (230°C). Turn the cold dough onto parchment, score the top with a deep slash, and drop it into the hot pot. Cover and bake for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the first fold to add texture and earthiness.
When it doesn't go to plan.
Use a clear container for the bulk rise so you can see the bubbles developing on the sides.
If the dough sticks to your fingers, dampen your hands with water before touching it.
Cool the loaf on a wire rack for at least two hours before slicing; cutting too early results in a gummy interior.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a teaspoon of starter into a glass of water; if it floats, it has enough gas to leaven the bread.
Can I bake this if my kitchen is cold?
Yes, but the bulk rise will take significantly longer. Use slightly warmer water to start.
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