Sourdough Loaf

Introduction

Few breads captivate quite like a beautifully baked Sourdough Loaf. Its complex tangy flavor, airy interior, and satisfyingly crisp crust make this loaf a true cornerstone of artisanal baking. Whether you’re making toast, sandwiches, or serving it alongside soup, homemade sourdough promises a taste and texture you simply won’t find in store-bought breads. Plus, the process is surprisingly approachable, making it ideal for both beginners and bread enthusiasts ready for the next level.

The Magic Behind Sourdough Loaf

What sets sourdough apart is its naturally leavened dough, made possible by wild yeast and lactic acid bacteria living in your starter. This slow fermentation produces distinctive sour notes, a chewy crumb, and a rustic crust. Not only does sourdough taste incredible, but the long rise also lends itself to easier digestion and an inviting homemade aroma that fills your kitchen.

Starter Know-How: The Key toYour Loaf

Your sourdough starter is the engine that powers this loaf. Feed your starter 8 to 12 hours in advance to ensure it’s bubbly and active before baking. If you don’t already have a starter, you can create one with just flour and water over the course of a week, or ask a friend or bakery for a healthy bit to start.

Sourdough Loaf Shaping and Proofing

After mixing and bulk fermenting the dough, shaping is essential. Gently stretch and fold, then rest the dough before a final proof in a bowl or banneton. A long, cool proof in the fridge enhances the bread’s flavor and gives it those classic, dramatic “ears” and blisters on the crust.

Baking Sourdough: Unlocking Artisan Results

Bake your sourdough loaf in a preheated Dutch oven or heavy pot to simulate a steam oven at home, which helps achieve professional-level oven spring and crust. Scoring the loaf adds a decorative touch and allows for even expansion during baking.

Serving Suggestions for a Show Stopping Sourdough Loaf

Serve thick slices toasted with butter and jam, pair with hearty soups, or use to craft gourmet sandwiches. You can even transform leftovers into rustic croutons or breadcrumbs—the uses are endless, making this loaf a versatile staple in your kitchen.

Nutritional Information and Serving Size

This recipe yields one standard 2-pound sourdough loaf, sliced to serve 12. Each serving contains approximately 150 calories, 1g fat, 30g carbohydrates, and 5g protein—making it a wholesome accompaniment to nearly any meal.

Sourdough Loaf: A Recap

A homemade sourdough loaf rewards you with just the right amount of tang, an open, airy crumb, and a golden crackling crust. Its flavors grow more complex as it rests, and it’s a bread that elevates any meal, impresses guests, and keeps for days.

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and streamlined meal planning.

Instructions

1. Mix the dough: In a large bowl, combine bread flour, whole wheat flour, and water. Stir until just combined, cover, and let rest (autolyse) for 30–45 minutes.
2. Add starter and salt: Add the active sourdough starter and salt to the dough. Mix thoroughly by hand or with a spatula until fully incorporated. The dough will be sticky.
3. Bulk ferment with folds: Over the next 3–4 hours at room temperature, stretch and fold the dough 3–4 times every 30–45 minutes. Cover with a damp cloth between folds.
4. First rise: After the final fold, cover and let the dough rise until puffy (2–4 hours depending on room temperature).
5. Shape the loaf: Turn the dough onto a lightly floured surface. Gently shape into a ball, tucking the edges underneath. Place into a floured proofing basket or bowl.
6. Cold proof: Cover and refrigerate for at least 8 hours (up to 24 hours) for improved flavor and crust.
7. Preheat oven and pot: Place a Dutch oven with lid in the oven and preheat to 500°F (260°C) for at least 30 minutes.
8. Score and bake: Turn the dough onto parchment. Dust with flour and score with a sharp blade. Transfer to the hot Dutch oven, cover, and bake for 20 minutes. Remove lid and bake another 20–25 minutes until deep golden brown and crisp.
9. Cool: Let the sourdough loaf cool completely on a wire rack before slicing. This ensures an even crumb and helps retain moisture.

Weekly Meal Planning

Homemade sourdough is a flexible addition to your weekly menu. Save and schedule this recipe to your meal plan for easy reminders and smart, consolidated shopping lists.

Planning Benefits:

• Automatically tallies flour, salt, and other staple ingredients across ALL your planned recipes
• Organizes your list by store aisle so you spend less time shopping
• Makes it easy to prep sourdough ahead and enjoy fresh bread with soups, salads, or breakfasts throughout the week

Pro tip: Schedule this recipe alongside other menu items to spot overlapping ingredients—so you buy only what you need, reducing waste and saving money.

Cook and Prep Times

Prep Time: 20 minutes (active)
Bulk Ferment: 4 hours
Cold Proof: 8–24 hours
Bake Time: 45 minutes
Total Time: 13–29 hours (includes fermentation and proofing)