Simple Sourdough Bread Loaf
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Sourdough bread.
The epitome of a sourdough starter and the first thing most everyone starts to make when they start their sourdough journey.
First and foremost-if this is the first time you are making a sourdough bread loaf this should NOT be overwhelming! I know it’s easy to look at the below directions, close this internet page, and throw your starter in the fridge never to be looked at again. I urge you to just try this recipe. Even if it seems like it’s too much for you to handle right now. I know seasons of life are harder than others, but you landed on this sourdough bread loaf recipe for a reason. Take this as your sign to just make the loaf of bread.
If you have made sourdough bread before, prepare for my bread recipe to be the only one you use from here on out. This. Is. The. Best. Sourdough. Bread. Ever. There I said it, so we can continue on!
Ingredients:
Sourdough Starter: You will need an active sourdough starter for this recipe. If you don’t have one of those yet, you will need to start one before you make this recipe! You will need an active starter to make this recipe as well, if you don’t have one you can check out my sourdough starter 101 guide to get you started.
Filtered Water
Local Raw Honey: If possible, you want to opt for a local raw honey for this bread recipe. It adds just a slight touch of sweetness but does not overpower the sourdough flavor in the slightest.
Organic Unbleached AP Flour: You could use a regular unbleached AP flour for this recipe as well. If that is ALL you have sitting around, then please use what you have on hand.
Organic Extra Virgin Olive Oil: I have subbed avocado oil in this recipe before and it works as well. Feel free to experiment if you want to see what works best for you.
Sea Salt: I use Redmond’s Real Salt in all my baking and cooking. If you don’t have that on hand, feel free to use whatever salt you do have.
75 g active starter
300 g filtered water
56 g local raw honey
500 g organic AP flour
20 g organic extra virgin olive oil
9 g sea salt
Instructions:
For this recipe you will also need a kitchen scale set to grams, a loaf pan or dutch oven, parchment paper, a bread lame (if you decide to score), and a towel to cover your dough while it is fermenting and rising.
Add all ingredients to a stand mixer with a dough hook attachment and mix for 10-15 minutes until a smooth dough forms.
Cover with a bowl cover or kitchen towel for 30 minutes to 1 hour.
Over the course of 2 hours perform 4 sets of stretch and folds all spaced within 30 minutes of each other. If you feel that your dough needs more stretch and folds, feel free to add in another 2-4 sets until your dough looks the way you want it. If you absolutely do not have the time to do a set of stretch and folds, you could skip this part. As a busy Mom of 4 who also homeschools, there have been times when I just didn’t have time to do the stretch and folds- please know this is ok. It may produce a different crumb in your loaf, but if you’re happy with your bread loaf then that is all that matters.
Let dough sit at room temperature for 8-10 hours. It may need less or more time dependent on the temperature of your home, so keep an eye on it.
Remove dough from bowl, stretch into a rectangle and dimple dough. Let rest 10 minutes.
If using a loaf pan: Form into log (I like to fold all four sides into the middle and then roll to create more tension in the dough), place dough in a parchment paper line loaf pan-a glass or cast iron loaf pan will work great. Cover and let rise for 2 hours at room temperature. Additionally you can place in the fridge for up to 12 more hours to let dough ferment longer and create a stronger sourdough flavor. 30 minutes before you would like to bake, remove from refrigerator and score as you see fit. Place in oven at 400F for about 30-35 minutes.
If using a dutch oven, follow the above protocol of stretching in a rectangle and dimpling, but this time you will fold in all four sides into the middle but shape into a ball. The more you shape, the better tension your dough ball will have. Place in a bread banneton that is coated in rice flour, cover, and let rise for 2 hours at room temperature. Additionally you can place in the fridge for up to 12 more hours to let dough ferment longer and create a stronger sourdough flavor. 30 minutes before you would like to bake it, preheat dutch oven at 425F. Place your dough ball in the center of parchment paper seam side down and score top as you see fit. Carefully remove dutch oven (always use hot pads) and take lid off, place dough inside. Bake at 425F with lid on for 35 minutes and then remove the lid and bake for an additional 25-35 minutes.
Remove bread loaf from oven and let cool before slicing. Your loaf of bread will be good for 5 days at room temperature-if it lasts that long! I like to wrap my loaf in reusable beeswax or a bread bag.
So there you have it-simple, hopefully easy, and to the point. If you have any questions regarding this recipe please reach out. I would love to help you and support you on your sourdough journey. If this recipe doesn’t turn out the first time please try it again. Practice literally makes perfect with sourdough and after a few tries you will be a seasoned pro!
If you make this I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Sourdough Bread Loaf recipe!
Happy bread eating!
Simple Sourdough Bread Loaf
Ingredients
- 75 g active starter
- 300 g filtered water
- 56 g local raw honey
- 500 g organic AP flour
- 20 g organic extra virgin olive oil
- 9 g sea salt
Instructions
- Add all ingredients to a stand mixer with a dough hook attachment and mix for 10-15 minutes until a smooth dough forms.
- Cover with a bowl cover or kitchen towel for 30 minutes to 1 hour.
- Over the course of 2 hours perform 4 sets of stretch and folds all spaced within 30 minutes of each other. If you feel that your dough needs more stretch and folds, feel free to add in another 2-4 sets until your dough looks the way you want it.
- Let dough sit at room temperature for 8-10 hours. It may need less or more time dependent on the temperature of your home, so keep an eye on it.
- Remove dough from bowl, stretch into a rectangle and dimple dough. Let rest 10 minutes.
- If using a loaf pan: Form into log (I like to fold all four sides into the middle and then roll to create more tension in the dough), place dough in a parchment paper line loaf pan-a glass or cast iron loaf pan will work great. Cover and let rise for 2 hours at room temperature. Additionally you can place in the fridge for up to 12 more hours to let dough ferment longer and create a stronger sourdough flavor. 30 minutes before you would like to bake, remove from refrigerator and score as you see fit. Place in oven at 400F for about 30-35 minutes.
- If using a dutch oven, follow the above protocol of stretching in a rectangle and dimpling, but this time you will fold in all four sides into the middle but shape into a ball. The more you shape, the better tension your dough ball will have. Place in a bread banneton that is coated in rice flour, cover, and let rise for 2 hours at room temperature. Additionally you can place in the fridge for up to 12 more hours to let dough ferment longer and create a stronger sourdough flavor. 30 minutes before you would like to bake it, preheat dutch oven at 425F. Place your dough ball in the center of parchment paper seam side down and score top as you see fit. Carefully remove dutch oven (always use hot pads) and take lid off, place dough inside. Bake at 425F with lid on for 35 minutes and then remove the lid and bake for an additional 25-35 minutes.
- Remove bread loaf from oven and let cool before slicing. Your loaf of bread will be good for 5 days at room temperature-if it lasts that long! I like to wrap my loaf in reusable beeswax or a bread bag.
Notes
Always opt for organic ingredients where you can!
When using parchment paper it's better to use an unbleached brand. If You Care has a great unbleached parchment paper and unbleached products that are a must in our household.
If you have ANY questions about this recipe, send me an email or reach out via IG. Sourdough should not be overwhelming and hard! Here to support and help you through your sourdough journey.