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The perfect starting point. A straightforward white sourdough with a light, open crumb and a crisp crust. Uses no special techniques — just mix, fold, shape, and bake.
Ingredients
- 450g bread flour (or strong white flour)
- 315g water (70% hydration)
- 90g active Dough Dough sourdough starter
- 9g fine sea salt
Method
- Mix: Combine flour and 290g of the water. Mix until no dry flour remains. Rest 30 minutes (autolyse).
- Add starter and salt: Add starter and remaining water, then salt. Squeeze through fingers until fully incorporated.
- Bulk ferment: Leave at room temperature (22–24°C) for 4–5 hours. During the first 2 hours, perform 4 sets of stretch and folds, 30 minutes apart.
- Pre-shape: Turn dough onto an unfloured surface. Gently fold into a round. Rest 20 minutes.
- Final shape: Shape into a tight boule or batard. Place seam-side up in a floured banneton or bowl lined with a floured tea towel.
- Proof: Cover and refrigerate overnight (8–14 hours), or proof at room temp 1–2 hours until slightly puffy.
- Bake: Preheat oven and Dutch oven to 250°C (480°F). Score the top with a lame or sharp knife. Bake covered 20 min, then uncovered at 230°C (445°F) for 20–25 min until deep golden.
Beginner tip: If your dough feels too sticky, resist adding more flour. Wet dough is normal for sourdough. Wet hands and a dough scraper are your best tools.
Bake this with our shelf-stable sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.
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