Everyday Sourdough
The loaf I bake every week. Crackly crust, open crumb, and a schedule that fits around a real life.
I killed three starters before this one stuck. The fourth lives in a mason jar on the counter, and it has been fed (almost) every day for two years now.
This is the loaf I make every single week. It is not fancy. It is the one that fits around school pickup and a half-painted hallway, because most of the time it is just sitting in the fridge doing its thing.
If you are new to sourdough, read through the whole recipe once, weigh everything, and don't panic if the first loaf is flat. Mine was.
Breads & Baking · Weekend project
Everyday Sourdough
The loaf I bake every week. Crackly crust, open crumb, and a schedule that fits around a real life.
- Prep
- 30 min
- Cook
- 45 min
- Rest
- 12 hr
- Total
- 13 hr 15 min
- Makes
- 1 loaf
Scaled from the original 1 loaf. Pan sizes and bake times may need a little nudge.
Ingredients
For the levain
For the dough
Method
Mix the levain in a jar and leave it somewhere warm until it is bubbly and doubled, 4 to 6 hours.
Stir the water and levain together in a big bowl, add both flours, and mix until no dry bits are left. Cover and rest.
Sprinkle the salt over the dough, pinch it in with wet hands, then fold the dough over itself until it tightens up.
Do 4 sets of stretch and folds, 30 minutes apart. Grab one side, stretch it up, fold it over, turn the bowl, repeat.
Let it rise until airy and about half again as big, then shape it into a tight round and set it seam side up in a floured banneton.
Cover and refrigerate overnight, 12 to 16 hours.
Heat the oven to 500°F with the Dutch oven inside for 45 minutes. Turn the dough out onto parchment, score it, and lower it in.
Bake covered for 20 minutes, then uncover, drop to 450°F, and bake 25 minutes more until deep brown.
Cool at least an hour before slicing. I know. It is hard.
Tip: tap a number to tick off a step. Timers keep running while you scroll.
Notes, tips & swaps
- No banneton? A bowl lined with a well-floured tea towel works just as well.
- If your kitchen runs cold the rise can take twice as long. Watch the dough, not the clock.
- Day-old slices make the best toast and the best croutons.
Tools I used
Enameled Dutch ovenThe pot I use most. Sourdough, soup, braises, and it goes straight from the stove to the table.Shop at Amazon (opens in a new tab)Bread bannetonGives the loaf its shape and those pretty flour rings. A towel-lined bowl works too.Shop at Amazon (opens in a new tab)Bench scraperThe cheapest tool in my kitchen and the one I'd miss most. Shapes dough, cleans the counter.Shop at Amazon (opens in a new tab)Digital kitchen scaleWeighing flour changed my baking more than any recipe did.Shop at Amazon (opens in a new tab)Some of these are affiliate links. If you buy through them I may earn a small commission, at no extra cost to you. I only share things I actually use. As an Amazon Associate I earn from qualifying purchases. More about this
