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If you’ve been itching to try your hand at sourdough, this simple loaf is the perfect place to begin. It has a pleasantly crisp crust, a satisfyingly chewy interior, and a laid-back recipe that suits bread bakers of all levels. Get ready to fill your kitchen with the comforting aroma of fresh bread!
Ingredients
- 3 cups bread flour (plus more for dusting)
- 1 cup active sourdough starter
- 1¼ cups lukewarm water
- 1½ teaspoons salt
- Optional: a drizzle of olive oil or sprinkle of seeds for the top
Instructions
Start by mixing your sourdough starter with the lukewarm water in a large bowl, gently stirring until the starter mostly dissolves. Add the flour and salt, then stir until a shaggy dough forms. This might look a bit messy, and that’s perfectly fine—you’re aiming to hydrate the flour and bring the dough together into a rough ball.
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 30 minutes. During this time, the flour absorbs the water, making the dough easier to handle. After the rest, stretch and fold the dough a few times right in the bowl, gently pulling one edge of the dough up and folding it over. Rotate the bowl and repeat. This action helps build gluten strength without requiring an intense knead.
Let the dough rise in a warm place for about 4 to 6 hours, or until it has nearly doubled in size. Once it’s puffed up, lightly flour a work surface and shape the dough into a round boule by tucking the edges underneath. Place it seam-side down into a floured proofing basket or a bowl lined with a floured tea towel, then cover and let it rest for another hour or two, until slightly puffed.
Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy casserole pot inside to heat up. Carefully transfer the dough into the hot pot (score the top with a sharp blade if you like a decorative crust), cover with a lid, and bake for 20 minutes. Remove the lid and continue baking for another 20 minutes, or until the crust is a beautiful golden brown. Let the loaf cool on a wire rack before slicing into it (if you can resist cutting it right away!).
With its crusty exterior and tender crumb, this sourdough recipe is perfect for grilled sandwiches, morning toast, or hearty soups. It’s a beginner-friendly method that suits both curious novices and seasoned bread enthusiasts. You can toss in a handful of seeds or fresh herbs, swap some of the flour for whole wheat, or amp up the flavor with a rosemary-infused olive oil drizzle. However you adapt it, you’ll find this loaf hard to resist—especially with a generous smear of butter or jam. Enjoy your freshly baked success!
