Public Recipe

Basic Sourdough Loaf

Name: Basic Sourdough Loaf
Prep time: 30 min
Cook time: 45 min
Total time: 10 h
Yield: 10-12 slices
Ingredients: 500g (4 cups) Bread flour (12-13% protein) King Arthur or similar; 350g (1½ cups) Water room temperature 75-78°F; 100g (½ cup) Active sourdough starter fed 4-8 hours prior, at peak; 10g (2 tsp) Fine sea salt

Shared on 7/10/2025

This foundational sourdough loaf is the bread every home baker should master. With just four ingredients—flour, water, starter, and salt—you'll create an artisan loaf with a crisp, caramelized crust and an open, tangy crumb. Perfect for sandwiches, toast, or simply torn and dipped in olive oil.

Prep Time

30 minutes active

Bake Time

45 minutes

Difficulty

intermediate

Yield

1 loaf (about 900g)

sourdough

artisan

everyday

Ingredients

500g (4 cups) Bread flour (12-13% protein) King Arthur or similar

350g (1½ cups) Water room temperature 75-78°F

100g (½ cup) Active sourdough starter fed 4-8 hours prior, at peak

10g (2 tsp) Fine sea salt

Instructions

1

AUTOLYSE: Combine flour and water. Mix until no dry flour remains. Cover and rest 30-60 minutes.

2

ADD STARTER & SALT: Add active starter and salt. Squeeze and fold until incorporated, 3-4 minutes.

3

BULK FERMENTATION: Perform 4-6 stretch-and-folds over 4-6 hours, spaced 30-45 minutes apart.

4

CHECK READINESS: Dough should increase 50-75%, feel airy, show visible bubbles. Poke test leaves slow-filling indent.

5

PRE-SHAPE: Turn onto unfloured surface. Shape into loose round. Rest 20-30 minutes.

6

FINAL SHAPE: Fold bottom up, top down. Roll tightly creating tension. Place seam-UP in floured banneton.

7

COLD PROOF: Cover and refrigerate 8-16 hours (or 1-2 hours at room temp).

8

PREHEAT: Dutch oven in oven at 500°F (260°C) for 45 minutes.

9

SCORE & BAKE: Invert onto parchment. Score ½" deep at 30-45° angle. Lower into Dutch oven.

10

COVERED BAKE: Reduce to 450°F (230°C). Bake covered 20 minutes.

11

UNCOVERED BAKE: Remove lid. Bake 20-25 minutes until deep golden. Internal temp 205-210°F.

12

COOL: Transfer to rack. Wait 1 hour minimum before cutting.

Equipment

Dutch oven (5-qt or larger)
Digital kitchen scale
Banneton/proofing basket (9-inch)
Bench scraper
Lame or sharp razor blade
Spray bottle for water
Parchment paper

Tips

•STARTER TEST: Should double in 4-8 hours and float in water. If it sinks, wait longer.
•HYDRATION: 70% hydration. Reduce water by 10-20g if dough feels too wet.
•TEMPERATURE: Ideal dough temp 75-78°F. Use cooler water in summer, warmer in winter.
•SCORING: Swift, confident cuts work best. Wet blade between loaves.
•STORAGE: Cut-side down on board 2-3 days, or slice and freeze up to 3 months.

Baker's Notes

This foundational recipe can be customized with olives, herbs, seeds, or dried fruit. For more open crumb, increase hydration to 75-80%.

Troubleshooting

Solution: Weak starter or cold fermentation. Ensure starter doubles in 4-8 hours.
Solution: Over-proofed. Shorten bulk fermentation. Ensure hot Dutch oven.
Solution: Under-baked. Internal temp must reach 205°F. Cool 1 hour minimum.
Solution: Extend uncovered baking. Ensure full preheat.
Solution: Wet hands, use bench scraper, work quickly. Or reduce hydration 5-10%.

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