Whether you’re new to sourdough or looking for a dependable go-to formula, this method walks you through each step—from feeding your leaven the night before to pulling a golden loaf from the oven. The process is simple, rewarding, and endlessly satisfying. Let’s get started.
Make the leaven the night before:
- 1 tbsp. of sourdough starter (20 grams)
- ¼ cup water (50 grams)
- ½ cup flour (50 grams)
- Mix to combine, cover lightly, leave on counter overnight.
Next morning
- Pour 1 ¾ cups of water (400 grams) into bowl
- Add the leaven, stir
- Add 4 cups of flour (500 grams), mix until no dry flour is left, cover, and let it sit for 30 minutes to an hour.
- In a separate small bowl, add 1/8 cup of water (25 grams) and 2 tsp. of sea salt (10 grams). Stir to dissolve the salt.
- After the flour has autolyzed, add in the saltwater mixture, then mix with your hands or a mixer with the dough hook until you have a shaggy dough. Cover and let it sit for 30–60 minutes (this is the beginning of the bulk ferment).
- Pull and fold the dough in the bowl, turning the bowl as you go. Cover and repeat this process every 30–60 minutes until the dough rises about 20–30%; it should become bubbly and stretchy over time (4–6 hours).
- Shape the dough, place it in a Banneton basket, and cover. Proof the dough until it has risen and is ready for the oven; use the poke test to determine readiness. Turn the dough out onto parchment paper; score the loaf with a lame or a very sharp knife.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Place the loaf in the preheated Dutch oven with the lid on; bake for 20 minutes covered. Decrease the oven temperature to 425°F (220°C), remove the lid, and continue baking for 20–25 more minutes, until the crust is golden brown.
- Enjoy your homemade sourdough loaf!
Summary
This article outlines a timeless sourdough loaf method using only wild yeast, flour, water, and salt. It guides you through feeding the leaven overnight, mixing and autolyse, bulk fermentation with periodic folds, shaping in a banneton, proofing, and baking in a preheated Dutch oven to produce a crusty, open-crumb loaf. Perfect for both novice and experienced bakers.
