Classic Sourdough Loaf Recipe
Classic Sourdough Loaf Recipe
A simple, naturally fermented sourdough loaf with a crisp crust, open crumb, and deep flavour.
This is your foundational sourdough loaf — built on flour, water, salt, and a healthy starter.
It relies on long fermentation to develop structure and flavour rather than commercial yeast.
Ingredients
- 500g Bread Flour
- 350g water (70% hydration)
- 100g active sourdough starter (100% hydration)
- 10g Salt
Method
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Mix the dough
Combine flour and water. Rest for 30–60 minutes (autolyse).
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Add starter & salt
Mix in starter and salt until fully incorporated.
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Bulk fermentation
Let rise for 4–6 hours at room temperature. Perform stretch and folds every 30–45 minutes for the first 2 hours.
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Pre-shape
Turn dough onto a bench, gently shape into a round. Rest for 20–30 minutes.
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Final shape
Shape into a tight boule or batard and place into a floured banneton.
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Cold proof
Refrigerate for 8–16 hours.
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Bake
Preheat oven to 250°C with a Dutch oven inside. Bake covered for 20 minutes, then uncovered for 20–25 minutes until deep golden.
Tips
- Use a strong, active starter for best rise.
- Longer cold proof improves flavour and structure.
- Don’t rush fermentation — dough should feel airy and alive.
