About the Recipe
There’s something magical about turning simple ingredients — flour, water, salt, and starter — into a warm, fragrant loaf of sourdough. This recipe is beginner-friendly yet yields artisan-style results, with a crisp crackling crust and soft, open crumb inside. It’s slow fermentation that does the heavy lifting, giving you incredible flavor with minimal effort. Whether you’re a first-time baker or a sourdough enthusiast, this loaf will quickly become your go-to.
Ingredients
(for 1 large loaf at 70% hydration)
400g (14 oz) bread flour
100g (3.5 oz) whole wheat flour
288g (10 oz) active levain (at 70% hydration)
300g (10.5 oz) water (room temperature)
12g (0.4 oz) salt
Preparation
Mix the DoughIn a large bowl, combine water and levain. Stir to dissolve, then add bread flour and whole wheat flour. Mix until no dry flour remains. Let rest 30 minutes (autolyse).
Add SaltSprinkle salt over the dough. Gently mix with wet hands until incorporated.
Bulk FermentationCover the bowl and let rest at room temperature (around 70–75°F / 21–24°C) for 4–6 hours. Perform 3–4 sets of stretch-and-folds every 30–45 minutes in the first 2 hours.
Shape the DoughTurn the dough onto a lightly floured surface, shape into a round or oval loaf, and place it seam-side up into a floured banneton or bowl lined with a floured towel.
Cold ProofCover and refrigerate for 8–12 hours (or overnight) for deeper flavor and structure.
BakePreheat oven to 475°F (245°C) with a Dutch oven inside. Carefully place the dough into the hot pot, score the top, cover, and bake for 20 minutes.Remove the lid and bake another 20–25 minutes until deep golden brown.
Cool & EnjoyLet the loaf cool for at least 1 hour before slicing. Serve with butter or your favorite toppings.