Simple White Sourdough Loaf
Ingredients
500g strong white bread flour (or a mix of wholemeal and white)
350g water (lukewarm)
100g active sourdough starter (fed and bubbly)
10g salt
Method
Feed Your Starter (If Needed)
• If your starter has been in the fridge, take it out 4–6 hours before mixing your dough and feed it.
• It should be bubbly and active before using.
Mix the Dough (Autolyse)
1. In a large bowl, mix the flour and water until combined (no dry bits left).
2. Cover with a tea towel and let it rest for 30-60 minutes. This helps with gluten development.
Add Starter & Salt
1. Add the sourdough starter and mix it into the dough.
2. Sprinkle the salt over the dough and mix again until fully incorporated.
3. Cover and let rest for 30 minutes.
Bulk Fermentation & Stretch and Folds (4-5 hours)
1. Let the dough ferment at room temperature (21-24°C) for 4–5 hours.
2. Every 30 minutes, perform a stretch and fold:
• Wet your hands, grab one side of the dough, stretch it upwards, then fold it over.
• Rotate the bowl and repeat on all 4 sides.
• Do this 4-5 times during bulk fermentation, or until it passes the poke test (slow spring-back, slight indent).
Shaping the Dough
1. Lightly flour a surface and gently turn out the dough.
2. Shape into a round (boule) or oval (batard) by folding the edges into the center.
3. Flip it over, tighten the shape by pulling it towards you gently.
4. Place it into a floured banneton (proofing basket) or a bowl lined with a floured tea towel.
Final Proof (Overnight or Same Day)
• Overnight Cold Proof (Recommended): Cover the dough and place it in the fridge for 8-12 hours. This improves flavour and structure.
• Same-Day Proof: Let it proof at room temp for 1–2 hours until puffy but not over-proofed.
Baking
1. Preheat oven to 230°C (450°F) for at least 45 minutes with a Dutch oven / casserole dish inside
2. Place the dough onto parchment paper and score the top with a razor or sharp knife.
3. Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
4. Remove the lid and bake for another 20–25 minutes until golden brown.
5. Let it cool completely before slicing (at least 1 hour).
Tips for the Best Sourdough
• The dough should be slightly sticky but not overly wet.
• Longer cold proof = better flavour.
• A sharp blade or lamé is key for good scoring.
• Always let the bread cool before slicing to avoid a gummy texture.
The Poke Test.
When you have done the bulk of the fermentation process, with lots of resting and stretch and folds, to check if it’s ready or needs more love, poke the dough with your finger and you’ll be able to tell the following:
Not ready: springs back quickly and fully, no indent left
Ready: springs back slowly, leaves a slight indent
Over-proofed: doesn’t spring back at all, dough feels slack
Rough Time Guide.
For prepping the day before for baking first thing:
• 9:00-11:00am: Feed your starter
• 3:00pm: Starter should be peaked and bubbly. Mix flour and water (autolyse)
• 3:45pm: Add starter and salt, mix in, rest 30 minutes
• 4:15pm: Bulk fermentation starts, stretch and fold every 30 minutes
• 4:15, 4:45, 5:15, 5:45, 6:15pm (5 folds)
• 6:15-8:45pm: Continue resting and folding every 30 minutes as needed, checking the dough rather than the clock. Start poke testing from around 8:00pm
• 8:45-9:00pm: Once it passes the poke test (slow spring-back, slight indent), shape and into the fridge
• Next morning: Bake straight from the fridge, ideally 8-12 hours later
Off Menu. My sister bought this brown jumpsuit the other week and I had to get the same because its just the comfiest thing for this hot weather. Actually the first thing I have bought for myself in a very long time. Link below!