Simple Sourdough Loaf

Introduction: Why a Simple Sourdough Loaf Works

Sourdough baking is as much about rhythm and patience as it is about ingredients.
This recipe focuses on simplicity and reliability: a straightforward method that produces a crisp crust, open crumb, and tangy flavor without complicated steps or specialty equipment.
Who this is for: home bakers who want to bake with a mature starter, learn predictable timing, and understand core techniques like autolyse, bulk fermentation, shaping, and baking with steam.
What you’ll learn:

• How to feed and prepare your starter for peak activity
• Simple mixing and autolyse to build gluten without intense kneading
• Methods for folding during bulk fermentation
• Shaping, scoring, and baking tips for a great oven spring

Result: a dependable sourdough loaf with clear steps you can repeat and adapt. Expect a sour-sweet flavor profile, a chewy crumb with some alveoli, and a glossy, caramelized crust. Whether you’re new to sourdough or refreshing your routine, this guide emphasizes consistency over shortcuts, enabling reproducible success.

Gathering Ingredients (What You Need and Why)

Ingredients matter, but simplicity ensures reproducibility.
For this loaf you’ll use a short, focused list of high-impact ingredients:

• Bread flour — 500 g (or a mix of 400 g bread flour + 100 g whole wheat for extra flavor)
• Water — 350–375 g (70–75% hydration; start at 70% and adjust)
• Active sourdough starter — 100 g (fed and bubbly)
• Salt — 10 g (2% of flour weight)

Why these amounts? The ratios create a loaf that is easy to handle for beginners while producing an open crumb and great oven spring.
Tips on substitutions:

• Whole wheat can replace up to 20% of the flour for nuttiness; add slightly more water.
• All-purpose flour works in a pinch, but the crumb will be slightly denser.
• Use filtered or bottled water if your tap water is heavily chlorinated; chlorine can weaken starter activity.

Storage and freshness: Keep flour in a cool, dry place. Ensure your starter is vigorous — it should double within 4–8 hours at room temperature after feeding. Planning feeding and timing is half the success of sourdough baking.

Equipment: What’s Helpful (and What’s Optional)

You don’t need fancy gear, but a few tools make sourdough more predictable.
Essential tools:

• Digital scale — accuracy is crucial for hydration and reproducibility
• Mixing bowl — a large bowl for autolyse and folds
• Bench scraper — helps handling and shaping the dough
• Dutch oven or baking stone with steam method — for oven spring and crust development

Helpful but optional items:

• Proofing banneton or bowl lined with a floured cloth — improves final shape
• Lame or sharp razor for scoring — cleaner, controlled cuts
• Thermometer — to check dough temperature or internal loaf temp (~98–206°F when baked)

Workarounds:

• No Dutch oven? Use an oven-safe pot or create steam by adding a hot tray of water in the oven and covering the loaf for the first 15–20 minutes.
• No banneton? Use a bowl lined with a floured tea towel.

Preparation tips: Preheat your oven and Dutch oven for at least 30 minutes before baking to ensure even heat. Clean surfaces and measure ingredients in advance to make the process smooth and stress-free.

Preparing and Feeding Your Starter

A strong starter is the backbone of consistent sourdough.
When to feed: Feed your starter 4–12 hours before mixing depending on your room temperature and starter vigor — you want it to be at or near peak activity (bubbly, domed, and roughly doubled).
Feeding ratio: A common approach is 1:1:1 (starter:flour:water by weight) for a predictable peak, but if your starter is sluggish use 1:2:2 to encourage activity.
Signs of readiness:

• Bubbles throughout the jar and a domed surface
• A distinct fresh, tangy aroma (not overly alcoholic)
• It floats in a water test, though this test is optional and not always decisive

Practical timeline: If you feed the starter in the morning and keep it at room temperature (about 21–24°C / 70–75°F), it will usually peak in 4–8 hours. If you feed and refrigerate, bring it back to room temperature and do at least one refresh before baking day.
Storage and maintenance: Store a mature starter in the fridge if you bake less frequently; refresh it 1–2 times before using. When discarding, consider using the discard in pancakes, crackers, or other baked goods to reduce waste.

Mixing, Autolyse, and the First Rise

Mixing and autolyse set structure. Start by mixing flour and most of the water to allow the flour to hydrate; this is the autolyse and it reduces the need for intensive kneading.
Step-by-step:

1. Autolyse — Combine flour (500 g) and 325–350 g water; mix until no dry flour remains. Rest for 30–45 minutes. This allows enzymes to soften the dough and gluten to begin forming.
2. Add starter and salt — After autolyse, dissolve 100 g of active starter in the remaining water (if any), add to dough, then sprinkle 10 g salt. Mix until incorporated.
3. Developing gluten — Perform a series of folds (stretch and fold) every 30 minutes for the first 2 hours: 4 folds total is typical. Each fold strengthens the dough without kneading.

Hydration notes: Start at 70% hydration for easier handling. If you prefer a wetter dough for openness, go to 75% but be prepared for stickier handling.
Bulk fermentation: After folding cycles, allow the dough to rest until it increases by ~30–50% and shows bubbles on the surface and sides. This often takes 3–5 hours at room temperature but varies with starter strength and ambient temp. Watch the dough, not the clock.

Shaping, Final Proof, and Temperature Control

Shaping sets the loaf’s character. A confident shape creates surface tension for oven spring and a clean profile after baking.
Pre-shape and bench rest: Gently turn the dough onto a lightly floured surface and pre-shape into a loose round. Let it rest for 15–30 minutes uncovered to relax the gluten. This bench rest makes the final shaping smoother.
Final shaping: Create surface tension by cupping your hands and dragging the dough toward you on the bench to tighten the outer layer. For a boule, fold edges into the center, flip seam-side down, and use your palms to rotate and tighten. For a batard, use a letter fold then roll gently to seal.
Proofing options:

• Room-temperature final proof: 1–3 hours until slightly puffy, depending on temp
• Cold retard (recommended for flavor and handling): proof in the fridge for 8–18 hours. Chilling firms the dough for easier scoring and improves flavor development.

Temperature tips: Ideal dough temperature after mixing is ~24°C (75°F). Cooler temps slow fermentation; warmer speeds it up. A cold retard can be used to fit baking into your schedule — remove the dough from the fridge for 30–60 minutes before baking if you want a slightly shorter bake time or to avoid too cool an oven entry.

Baking, Scoring, and Achieving a Great Crust

Baking is where science and artistry meet. Heat, steam, and timing produce a crisp, blistered crust and the coveted oven spring.
Preheat: Preheat your oven and Dutch oven (or baking vessel) to 250°C (482°F) for at least 30–45 minutes. A very hot vessel improves oven spring.
Scoring: Use a lame or sharp blade to score the dough right before placing it into the hot vessel. Make decisive, confident cuts 2–4 mm deep. Typical patterns: a single long slash for a batard, a cross for a boule, or multiple decorative slashes.
Steam: Create steam for the first 15–20 minutes by keeping the Dutch oven lid on or by introducing steam into the oven. Steam keeps the crust pliable so the loaf can expand.
Bake schedule:

• 15–20 minutes at 250°C with the lid on (steam phase)
• 15–25 minutes at 230–240°C with the lid off to caramelize the crust

Doneness: The loaf should be deeply golden-brown with some darker blisters. Internal temperature target: 98–206°F (37–97°C)? — Correction: target about 96–99°C (205–210°F) for a fully baked loaf. Tap the bottom for a hollow sound as a quick test.
Cooling: Cool on a rack for at least 1–2 hours before slicing to let the crumb set; slicing too early yields a gummy interior.

Final Presentation and Serving Suggestions

Presentation completes the experience. A well-baked loaf looks inviting and slices cleanly with a mix of textures.
Slicing and serving: Use a long serrated bread knife and a gentle sawing motion. Slice against the grain for each piece’s best texture. Serve room temperature or slightly warm for the best eating experience.
Serving ideas:

• Simple: good butter and flaky salt
• Savory: avocado toast with lemon and chili flakes
• Cheese board: sharp cheddar or aged gouda pairs well with sourdough tang
• Soup companion: hearty stews or tomato soup for dipping

Storage and refreshing: Store the loaf at room temperature in a paper bag or bread box for 2–3 days to maintain crust. For longer storage, slice and freeze: toast slices straight from the freezer or briefly warm in the oven.
Garnish and finishing: A light brush of melted butter right after baking adds sheen and softness to the crust; sprinkling seeds on the dough before proofing adds visual interest and texture.
Enjoyment tip: Let the loaf rest and fully cool before the first slice when possible — this develops the final crumb structure and makes each slice more satisfying.

Frequently Asked Questions (FAQs)

FAQs
Q: My starter is slow — what can I do?
A: Feed it regularly with equal parts flour and water (by weight) and keep it in a warm spot (~24°C / 75°F). Use whole grain flour in one refresh to boost activity, and give it time to double before using.
Q: Why is my dough sticky and hard to handle?
A: Higher hydration creates stickier dough. Use bench flour sparingly, perform stretch-and-folds to strengthen the dough, and consider slightly lowering hydration (by 5%) if handling is too difficult.
Q: How do I know when bulk fermentation is done?
A: Look for a 30–50% volume increase, visible bubbles, and a slightly domed, aerated texture. The dough should feel airy but still hold shape.
Q: How long should I cool the loaf before slicing?
A: Ideally 1–2 hours. Cooling allows steam inside the loaf to redistribute and the crumb to set, preventing a gummy interior.
Q: Can I use whole wheat or rye?
A: Yes — replace up to 20–30% of the flour with whole wheat or rye for flavor. Expect to add a touch more water and adapt fermentation times.
Q: My loaf spreads instead of rising — why?
A: Likely underproofed shaping or too weak surface tension. Ensure proper shaping to create tension, and avoid overproofing during final proof. Cold retard can help firm the dough before baking.
Final note: Sourdough rewards observation. Keep notes on times, temperatures, and outcomes; small adjustments lead to consistent, delicious loaves.