How to Make a Sourdough Loaf
A straightforward sourdough bread recipe, inspired by a renowned baker, yields a loaf with superior qualities compared to commercial varieties.
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Instructions
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Preheat oven to 475 F with a rimmed baking sheet of ice cubes on the lowest shelf.
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Combine bread flour and salt in a large bowl, then create a well and add warm water and starter; mix until a loose, soft, and slightly sticky dough forms.
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Knead the dough on a lightly floured surface for 12-15 minutes until it is smooth, silky, and elastic, adjusting with flour or olive oil as needed.
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Lightly oil the mixing bowl, transfer the dough, cover with plastic wrap, and let it rise in a cool, draft-free place for up to 6 hours, or refrigerate overnight, until doubled in size.
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Gently punch down the risen dough on a floured surface, knead briefly, then shape into a ball. Dust with flour, place in a floured banneton or bowl, cover, and allow to rise slowly for 8 hours in a cool place.
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Transfer the proofed loaf to a lightly greased, parchment-lined baking sheet, score the top, and bake in the preheated oven for 30 minutes.
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Reduce the oven temperature to 400 F and continue baking for 10-20 minutes, or until the loaf is golden brown and sounds hollow when tapped.
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Cool the bread completely on a rack before slicing.