beginner70% hydration
Basic Sourdough Loaf
A straightforward, no-fuss everyday sourdough loaf — the recipe to start with.
photo — finished boule, cut side up
Formula
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Bread flour | 500 g | 100% |
| Water | 350 g | 70% |
| Active starter | 100 g | 20% |
| Salt | 10 g | 2% |
Method
- 01MixCombine flour and water, let rest (autolyse) for 30–60 minutes.
- 02Add starter and saltMix thoroughly until incorporated.
- 03Bulk ferment4–6 hours at room temperature, with 3–4 sets of stretch and folds in the first 2 hours.
- 04ShapePre-shape, rest 20 minutes, then final shape into a boule or batard.
- 05Cold proofPlace in a banneton and refrigerate 12–16 hours.
- 06BakePreheat oven with Dutch oven to 500°F. Score the loaf, bake covered 20 minutes, then uncovered at 450°F for 20–25 minutes until deep golden brown.
Let cool at least an hour before slicing — it’s still cooking on the inside.