\n<\/p>\n
Making sourdough bread has a reputation for being complicated, but once you understand the rhythm of it, it\u2019s actually very straightforward. It\u2019s not about perfection, it\u2019s about paying attention.<\/p>\n
This loaf is a great balance of structure and flavor. The combination of white and whole wheat flour gives you a bread that\u2019s hearty without being heavy, with a crisp crust and a soft, airy interior. It\u2019s the kind of bread that works for everything, from a simple slice with butter to something more elaborate.<\/p>\n
If your starter is active and you give the dough the time it needs, this method will deliver consistent, reliable results. No unnecessary steps, no overthinking, just good bread made the way it should be.<\/p>\n
This bread has a crisp, golden crust with a slightly chewy bite and a soft, open crumb. The combination of white and whole wheat flour gives it a balanced flavor, lightly nutty with a gentle tang from the fermentation. It\u2019s hearty without being heavy, and it works just as well with butter and jam as it does with savory dishes.<\/p>\n
\u2714 Steam is everything
Moisture in the first part of baking allows the crust to expand before it sets.<\/p>\n
\u2714 Bake hot, then don\u2019t touch it
Opening the oven too early kills oven spring.<\/p>\n
\u2714 Let it bake fully
A deep golden crust = flavor. Pale bread = missed opportunity.<\/p>\n
\u2714 Cool completely before slicing
Yes, it\u2019s torture. But cutting too soon ruins the texture inside.<\/p>\n
\u2714 Feed it 4 to 6 hours before using
You want it at peak activity, not just recently fed.<\/p>\n
\u2714 Look for doubling in size
That\u2019s your sign it\u2019s strong enough.<\/p>\n
\u2714 Do the float test (optional)
A spoonful should float in water, but don\u2019t obsess over this.<\/p>\n
\u2714 Smell matters
It should smell pleasantly tangy, not harsh or off.<\/p>\n
\u2714 If it\u2019s sluggish, wait
A weak starter will give you dense bread. Feed it again and give it time.<\/p>\n
\u2714 Room temperature
Store in a paper bag or wrapped in a towel for up to 2 days.<\/p>\n
\u2714 Avoid plastic (at first)
It softens the crust too quickly.<\/p>\n
\u2714 Freezing
Slice and freeze for up to 2 months. Toast straight from frozen.<\/p>\n
\u2714 Reviving crust
Pop it in a hot oven for a few minutes to bring it back to life.<\/p>\n
Sourdough isn\u2019t about perfection. It\u2019s about learning to read your dough and trusting the process.<\/p>\n
Once you get comfortable with that, this stops being a recipe and becomes second nature.<\/p>\n
\u2705 Ingredients
Makes 2 large loaves<\/p>\n
\u2714 350 g active sourdough starter (1:1, fed with rye, whole grain, or whole meal)
\u2714 700 g water
\u2714 700 g bread flour or enriched white flour
\u2714 300 g whole wheat flour
\u2714 20 g salt<\/p>\n
\ud83d\udc69\u200d\ud83c\udf73 Instructions
1. Mix starter and water<\/p>\n
Combine the starter with the water in a large bowl and stir until fully dissolved. Let it sit for a few minutes.<\/p>\n
2. Add flours and salt<\/p>\n
Add the bread flour, whole wheat flour, and salt. Mix until you have a shaggy dough with no dry flour remaining.<\/p>\n
3. Bulk fermentation with folds<\/p>\n
Set a timer and work in 30-minute intervals over 2\u00bd hours:<\/p>\n
30 minutes
1 hour
1\u00bd hours
2 hours
2\u00bd hours<\/p>\n
At each interval, perform stretch-and-folds with wet hands. Lift one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat.<\/p>\n
\ud83d\udc49 You\u2019ll see the dough transform from rough to smooth and elastic.<\/p>\n
4. Proof<\/p>\n
Cover and let the dough rest for 2 to 3 hours if baking the same day.<\/p>\n
Look for about 50 to 75 percent growth in size. It should feel airy and slightly jiggly.<\/p>\n
5. Shape<\/p>\n
Divide and shape into loaves. Place into bannetons or loaf pans.<\/p>\n
Let them rest again if needed until slightly puffed.<\/p>\n
6. Bake<\/p>\n
Preheat oven to 425 to 450\u00b0F (220 to 230\u00b0C).<\/p>\n
Bake for 35 to 40 minutes.<\/p>\n
Add steam for the best crust:<\/p>\n
Spray oven walls
Place a tray of water inside
Or lightly mist the dough before baking<\/p>\n
How to Make Classic Sourdough Bread Making sourdough bread has a reputation for being complicated, but once you understand the rhythm of it, it\u2019s actually very straightforward. It\u2019s not about perfection, it\u2019s about paying attention. This loaf is a great balance of structure and flavor. The combination of white and whole wheat flour gives you […]<\/p>\n","protected":false},"author":1,"featured_media":355119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[141],"tags":[14675,16673],"dealstore":[],"offerexpiration":[],"class_list":["post-7046841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budget-food","tag-bread","tag-sourdough"],"yoast_head":"\n