Recipe

This Classic Sourdough Bread is soft, chewy, and naturally tangy. Perfect for sandwiches, toast, or just enjoying warm with butter, it’s a timeless recipe that brings out the best in homemade sourdough.

Ingredients

    •    650g all-purpose or bread flour

    •    150g active sourdough starter

    •    10g honey

    •    16g salt

    •    300ml (about 1¼ cups) water

    •    10g oil (olive or neutral oil)

Instructions

1. Mix the Dough

   • In a large bowl, combine the flour, sourdough starter, honey, salt, water, and oil. Stir until a shaggy dough forms. It should feel slightly sticky.

2. Stretch and Fold (3 Hours)

   • Perform a set of stretch and folds every hour for 3 hours: gently lift and fold the dough over itself from each side. This strengthens the dough without kneading.

3. Bulk Fermentation (3 Hours)

   • After the final fold, cover the bowl and let the dough rest at room temperature for another 3 hours. The dough should rise slightly and feel airy.

4. Cold Ferment (Overnight)

   • Cover the dough and refrigerate overnight. This slow fermentation develops flavor and improves texture.

5. Shape & Second Chill (6 Hours)

   • Lightly oil a baking pan. Transfer and gently shape the dough to fit the pan. Cover and refrigerate for 6 hours to allow the dough to relax and proof.

6. Bake

   • Preheat the oven to 420°F (215°C).

   • Bake the bread covered (foil or lid) for 25 minutes.

   • Remove the cover and bake for another 5 minutes to get a golden, crisp top.

7. Cool & Enjoy

   • Let the bread cool completely in the pan before slicing. Serve fresh, toasted, or use it for sandwiches and more!

Tips

• For a crunchier crust, brush lightly with water before baking.

• Store in an airtight container at room temperature for 3 days, or freeze slices for longer storage.

• Optional: sprinkle seeds (sesame, poppy, or sunflower) on top before baking for extra flavor and texture.