Description
Warm, crusty, and tangy—this classic sourdough bread is a celebration of slow fermentation and simple ingredients. Crafted using a bubbly sourdough starter, this loaf delivers a deep golden crust with an airy, chewy interior that’s irresistible. Whether you’re after a quick breakfast toast, hearty sandwich base, or a rustic side for your dinner ideas, this easy recipe fits the bill. Naturally leavened and perfect for beginner bakers or seasoned pros, it’s one of those food ideas you’ll want to make again and again.
Ingredients
500 g bread flour
100 g whole wheat flour
375 g water
100 g active sourdough starter
10 g salt
Instructions
1. Feed your sourdough starter 4–6 hours ahead; it should double and pass the float test.
2. In a large bowl, mix 500g bread flour, 100g whole wheat flour, and 375g water until combined. Let rest for 30 minutes (autolyse).
3. Add 100g starter and 10g salt. Pinch and fold the dough until incorporated.
4. Bulk ferment at room temp for 4–6 hours. Stretch and fold every 30 minutes for first 2 hours.
5. Shape the dough into a boule or batard. Place in a floured banneton. Refrigerate overnight.
6. Preheat oven to 475°F with Dutch oven inside. Score the dough, bake covered for 20 mins, then uncovered for 25–30 mins.
7. Cool completely before slicing and serving.
Notes
Let the bread cool fully before slicing to avoid a gummy texture.
Keep the starter well-fed and active for best rise and flavor.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American, Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sourdough, homemade bread, rustic loaf, fermented bread, easy bread recipe