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How to make Sourdough Loaf

A crusty, open-crumb loaf leavened entirely with an active sourdough starter. Plan on a hands-on morning of mixing and folding, a 4-6 hour bulk rise, an overnight cold proof, then baking the next day, with the dough's rise telling you when each stage is done.

Quick answer

Combine flour and water to rest, then work in the active starter and salt. Build strength with a few folds, then let the dough rise until noticeably puffed. Shape the dough into a tight round and proof it overnight in the fridge. After 1 day, bake the cold loaf in a hot covered pot, then uncover it to colour and crisp.

Difficulty
Intermediate
Total time
1 day
Ingredients
4
Steps
4

Safety

  • • Use a recently fed, active starter that reliably doubles, or the loaf will not rise.
  • • The baking pot and oven are very hot. Handle them with dry oven mitts and care.
  • • Let the loaf cool completely before slicing, or the crumb stays gummy.

Step-by-step

Day 0

Step 1: Mix dough

Combine flour and water to rest, then work in the active starter and salt.

  • Set up clean equipment Have your bowl, scale, banneton or lined bowl, and baking pot ready.
  • Mix flour and water Combine just the flour and water and let it rest for 30-60 minutes.
  • Add starter and salt Work the active starter and salt into the rested dough until smooth.
Day 0

Step 2: Bulk ferment

Build strength with a few folds, then let the dough rise until noticeably puffed.

  • Stretch and fold Over the first couple of hours, do 3-4 sets of stretches and folds.
  • Let it rise Leave the dough to bulk rise until it is about 50 percent bigger and domed.
Day 0

Step 3: Shape and proof

Shape the dough into a tight round and proof it overnight in the fridge.

  • Shape the loaf Shape the risen dough into a tight ball and place it seam-side up in a floured banneton.
  • Cold proof Cover and refrigerate the shaped dough overnight.
Day 1

Step 4: Bake

Bake the cold loaf in a hot covered pot, then uncover it to colour and crisp.

  • Preheat oven Heat the oven and the covered baking pot to around 230C.
  • Score and bake Turn out the loaf, slash the top, and bake covered then uncovered until deep brown.
  • Cool before slicing Cool the loaf fully on a rack before cutting into it.

What to look for

  • • End of bulk rise: The dough has grown by about half, looks domed, and shows bubbles at the edges. That tells you the starter has leavened the dough enough to shape it.
  • • After cold proof: A floured finger pressed into the cold dough springs back slowly and leaves a slight dent. That poke test means the loaf is proofed and ready to bake.
  • • Out of the oven: The crust is deep brown and the base sounds hollow when tapped. That is the sign the loaf is fully baked through.

Troubleshooting

  • The loaf is dense and barely rose. The starter was not active enough or the bulk rise was cut short. Use a starter that doubles after feeding and let the dough bulk rise until it has grown by about half.
  • The crumb is gummy. The loaf was sliced too soon or slightly underbaked. Cool it completely before cutting, and bake a few minutes longer next time.
  • The loaf spread flat instead of rising. The dough over-proofed or was shaped too loosely. Shorten the bulk rise, shape the dough more tightly, and bake straight from the cold proof.
  • The dough is too sticky to handle. The flour was weak or the dough was a touch too wet. Use strong bread flour, wet your hands instead of adding flour, and build strength with more folds.

Storage

Cool the loaf fully, then keep it cut-side down on a board or in a paper bag at room temperature. For longer storage, slice it and freeze, toasting slices straight from frozen.

Shelf life: 2-3 days at room temperature, or frozen for longer

Serving suggestions

  • • Serve fresh slices with butter or olive oil.
  • • Toast it for sandwiches, eggs, or avocado.
  • • Use day-old slices for toasties or croutons.

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Frequently asked questions

What is Sourdough Loaf?

A crusty, open-crumb loaf leavened entirely with an active sourdough starter. Plan on a hands-on morning of mixing and folding, a 4-6 hour bulk rise, an overnight cold proof, then baking the next day, with the dough's rise telling you when each stage is done.

How long does it take to make Sourdough Loaf?

Most batches of Sourdough Loaf are ready in about 1 day, though exact timing depends on temperature and how the ferment tastes along the way.

Is Sourdough Loaf hard to make?

Sourdough Loaf is an intermediate project — straightforward for home fermenters with a bit of experience.

What do you need to make Sourdough Loaf?

You'll need Active sourdough starter, Bread flour, Water, Sea salt.

How do I know when Sourdough Loaf is ready?

Watch for these cues: End of bulk rise: The dough has grown by about half, looks domed, and shows bubbles at the edges.; After cold proof: A floured finger pressed into the cold dough springs back slowly and leaves a slight dent.; Out of the oven: The crust is deep brown and the base sounds hollow when tapped..

How do I store Sourdough Loaf?

Cool the loaf fully, then keep it cut-side down on a board or in a paper bag at room temperature. For longer storage, slice it and freeze, toasting slices straight from frozen. Shelf life: 2-3 days at room temperature, or frozen for longer.

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