Two Loaves of Sourdough Bread
Yield: 2 loaves
Prep Time: 30 minutes
Bulk Fermentation: 4–6 hours (room temp) or overnight (in fridge)
Bake Time: 35–45 minutes
Total Time: ~8–12 hours (including fermentation)
Ingredients
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1 cup (240 g) active sourdough starter (fed and bubbly)
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3 cups (720 ml) warm water (about 80°F / 27°C)
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8 cups (960 g) bread flour (or a mix of 7 cups bread flour + 1 cup whole wheat flour)
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1 tbsp salt (18 g)
Instructions
1. Mix the Dough:
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In a large bowl, whisk together starter and warm water until combined.
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Add the flour and mix until a shaggy dough forms (no dry spots).
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Cover with a damp towel and let rest for 45–60 minutes (this is the autolyse stage).
2. Add Salt:
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Sprinkle salt over the dough.
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Wet your hands and work the salt into the dough by gently squeezing and folding until incorporated.
3. Bulk Fermentation (First Rise):
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Cover and let rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours:
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Gently pull up one side of the dough and fold it over the center.
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Rotate the bowl and repeat 3–4 times.
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After the last fold, let the dough rest undisturbed until it has roughly doubled in size.
4. Divide and Shape:
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Turn the dough onto a lightly floured surface.
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Divide it into two equal pieces.
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Shape each piece into a round or oval loaf (boule or bâtard).
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Place each loaf into a floured proofing basket or a bowl lined with a floured kitchen towel.
5. Final Proof:
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Cover and let proof for 1–2 hours at room temperature, or refrigerate overnight for deeper flavor and easier scoring.
6. Preheat Oven:
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Place Dutch ovens (or heavy baking pots) with lids into the oven.
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Preheat to 475°F (245°C) for at least 30 minutes.
7. Bake:
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Carefully transfer one loaf into each hot Dutch oven (use parchment for easier handling).
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Score the tops with a sharp blade or razor.
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Cover with lids and bake for 20 minutes.
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Remove lids and bake another 20–25 minutes, until crust is deep golden brown.
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Cool on a wire rack for at least 1 hour before slicing.
Tips
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Starter readiness: Your sourdough starter should be active and doubled in size before mixing (passes the “float test”).
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Steam matters: Baking in Dutch ovens traps steam for that signature crackly crust.
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Flavor: Cold-proofing overnight develops tangier, more complex sourdough flavor.
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Storage: Keep at room temp up to 3 days; freeze slices for longer storage.
Would you like me to include a whole wheat or herb and garlic sourdough variation next?
