Simple Farmhouse Sourdough Bread
A beginner-friendly traditional sourdough loaf made with just flour, water, salt, and starter.
Servings: 1 loaf
Equipment
- 1 Clear Container my favorite for mixing and bulk fermentation
Ingredients
- 50 grams active sourdough starter
- 350 grams warm water
- 500 grams bread flour
- 9 grams sea salt
Instructions
- Mix the Starter: In a large mixing bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved.
- Mix the Dough: Add the flour and salt to the starter, and mix until no dry flour remains and a shaggy dough forms.
- Rest: Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully hydrate and begins gluten development.
- Stretch & Folds: Over the next 90 minutes, perform 3–4 sets of stretch and folds about 30 minutes apart. To do this, gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3–4 times per session. The dough will become smoother and stronger with each set.
- Bulk Fermentation: After the final stretch and fold, cover the dough and allow it to rise at room temperature until roughly doubled in size. This typically takes 6–8 hours depending on your kitchen temperature. The dough should look slightly domed with visible bubbles along the edges.
- Shape & Cold Proof: Turn the dough out onto a lightly floured surface. Gently shape it into a round by folding the edges inward and creating surface tension. Place seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate overnight (12–24 hours).
- Bake: Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes. Turn the dough onto parchment paper, score the top with a sharp blade, and carefully place it into the hot Dutch oven. Bake covered for 25 minutes, then uncovered for 15–20 minutes until deeply golden brown.
- Cool: Transfer the loaf to a wire rack and allow it to cool completely (at least 1 hour) before slicing. Cutting too soon can result in a gummy interior.
Notes
- If your kitchen is warm, fermentation may move faster.
- If cold, allow additional time.
- Dough should feel airy and slightly puffy before shaping.
- For best results, use an active, bubbly starter at peak rise.
🌙 Overnight Option (Perfect for Busy Schedules)
Short on time during the day? You can make this dough at night instead. If you plan to mix dough at night, make sure you don't forget to feed your starter in the morning so its ready to go 😉. Example Schedule:- 9:00 PM – Mix dough
- 9:20 PM – Stretch & fold
- 9:50 PM – Stretch & fold
- (Optional) 10:10 PM – One more stretch & fold
👉 Three quick sets (20 minutes apart) is ideal if you have time
💤 Overnight Ferment
- Cover the dough and place it somewhere cool in your home
- Let it ferment overnight for 8–9 hours
→ Use cold water when mixing Using room temp water?
→ Stick closer to 9 hours to avoid over-fermenting
🌅 In the Morning
- Shape the dough
- Place in a banneton
- Transfer to the fridge