Sourdough has a reputation for being fussy, but a simple loaf is very doable at home. This is a gentle overview. Expect your first loaf to be good, and your fifth to be great.
What you need
- A bubbly, active sourdough starter
- 500 g bread flour
- 350 g water (about 70% hydration)
- 10 g fine salt
- A Dutch oven or heavy lidded pot
- A kitchen scale (weighing is much more reliable than cups)
The steps
- Mix. Stir 100 g active starter, the water, the flour and salt into a shaggy dough. Cover and rest 30 minutes.
- Fold. Over the next 3 to 4 hours, give the dough a set of gentle stretch-and-folds every 30 to 45 minutes, until it feels airy and has grown by about half.
- Shape. Turn the dough out, shape it into a tight round and place it seam side up in a floured bowl or banneton.
- Chill. Cover and refrigerate for 8 to 14 hours. This slow rest builds flavor and makes scoring easier.
- Bake. Heat the oven and Dutch oven to 475°F (245°C). Tip the dough into the pot, score the top, cover and bake 20 minutes. Remove the lid and bake 20 to 25 minutes more, until deeply golden.
- Cool. Let the loaf cool for at least an hour. Slicing early gives a gummy crumb.
Troubleshooting
- Dense loaf? The starter may not have been active enough, or the dough needed more time to rise.
- Flat loaf? The dough may have over-proofed. Try a shorter rise next time.
- Pale crust? Bake a few minutes longer with the lid off.
Not in the mood to bake? Our country sourdough is made fresh in small batches.