Oh my goodness—I just pulled the most scrumptious, golden sourdough boules out of the oven, and my house smells absolutely heavenly! One is a classic loaf, while the other is a little more indulgent—laminated with chocolate chips and dusted with cocoa powder before baking. Let’s just say it didn’t last long!

The recipe suggests waiting an hour before slicing, but my husband and I never make it that far. We end up standing at the counter, fresh bread in hand, butter melting and running down our arms as we savor every warm, delicious bite. It’s the kind of simple joy that makes a home feel even cozier.

If you’d like to try this recipe yourself, it’s a bit more advanced than the sandwich bread I shared before, but absolutely worth it.

This sourdough bread recipe is perfect for those looking to bake beautiful, rustic loaves with a crisp crust and soft interior. Follow this step-by-step guide to make the process simple and enjoyable!

Ingredients

• 400g active sourdough starter
• 600g bread flour
• 200g whole wheat flour
• 650g water (room temperature)
• 18g salt

Step-by-Step Instructions & Timeline

1. Prepare Your Starter (5:00 PM)

To make sure your starter is strong and active:

• Mix 200g of sourdough starter, 160g water, and 160g flour in a bowl.
• Stir until fully combined.
• Let sit for 2 hours until bubbly and active.

2. Mix the Dough (7:00 PM)

• In a large bowl, combine 600g bread flour and 200g whole wheat flour.
• Add the 400g of active sourdough starter and mix until the starter is evenly distributed.
• Pour in 650g water and mix for about 1 minute, ensuring there are no dry flour pockets.

3. Autolyse (7:05 PM – 8:05 PM)

• Cover the bowl and let the dough rest for 1 hour at room temperature.
  (This helps develop gluten and improves dough texture.)

4. Add Salt & Fold (8:05 PM)

• Sprinkle 18g salt evenly over the dough.
• Wet your hands to prevent sticking.
• Gently fold the dough over itself 7 times or mix for 1 minute until the salt is fully incorporated.

5. Bulk Fermentation & Stretch & Folds (8:35 PM – 9:35 PM)

• Let the dough rest 30 minutes, then do a set of folds:
  • Grab one edge, stretch it up, and fold it over the dough.
  • Rotate the bowl and repeat on all four sides.
• Let rest another 30 minutes, then repeat the folds.
• Cover the bowl and place it in the fridge for 8 hours for cold fermentation. (This helps develop flavor!)

6. Shape the Dough (Next Morning – 7:30 AM)

• Remove the dough from the fridge and let it rest at room temperature for 1 hour.
• Turn the dough out onto a lightly floured surface and cut it into two equal pieces.
• Pre-shape each piece:
  • Gently fold the dough twice, then rotate 90 degrees and fold again.
  • Shape into a rough ball and let rest for 30 minutes.
• Final shaping:
  • Fold the dough twice more, then shape into a tight ball.
  • Place each dough ball into a banneton (proofing basket) and cover with a plastic bag.

7. Final Rise (8:30 AM – 10:30 AM)

• Let the dough rise at room temperature for 2-3 hours, until puffy but not over-proofed.

8. Preheat & Bake (10:30 AM – 11:30 AM)

• Preheat oven to 500°F with a covered Dutch oven inside.
• Once preheated, turn a dough ball out onto parchment paper and gently score the top with a sharp blade.
• Carefully place the dough into the hot Dutch oven, cover with the lid, and bake:
  • 500°F for 30 minutes (covered).
  • Remove the lid, reduce heat to 450°F, and bake for another 10-20 minutes until golden brown.

9. Cool & Enjoy!

• Remove bread from the oven and let cool for at least 1 hour before slicing (even if it’s tempting!).

Baking Tips for Beginners

✔ Don’t rush the process! Sourdough takes time, but the results are worth it.
✔ Use a kitchen scale for accurate measurements—this makes a huge difference!
✔ Be patient with shaping—practice makes perfect.
✔ Resting time matters! Letting the dough rest properly improves texture and flavor.

Enjoy baking your delicious homemade sourdough! If you make this, I’d love to hear how it turns out. 😊 🍞