Learn how to bake the perfect artisanal sourdough loaf from scratch! This easy sourdough bread recipe delivers a crisp crust, airy crumb, and consistent results every time—even when things don’t go as planned. Perfect for beginners and seasoned bakers alike.

Ingredients:

• 165g sourdough starter (fed or unfed)
• 400g spring water
• 650g bread flour
• 15g salt

Instructions:

1. Mixing the Dough:
   In a large mixing bowl, combine the sourdough starter and spring water, stirring until the starter dissolves. Add the bread flour and mix until no dry flour remains. Cover the bowl with a damp towel and let the mixture rest for 30–45 minutes (autolyze).
2. Incorporating the Salt:
   Sprinkle the salt over the dough and knead it in by gently stretching and folding the dough over itself until fully combined.
3. Bulk Fermentation & Stretch and Folds:
   Cover the bowl and let the dough rise at room temperature for 4–6 hours, depending on ambient temperature. During the first two hours, perform a series of stretch-and-folds every 30 minutes to strengthen the dough.
4. Shaping the Dough:
   Lightly flour a clean surface and gently shape the dough into a round or oval form. Transfer it to a floured proofing basket or bowl, seam side up.
5. Final Proof:
   Cover and let the dough proof at room temperature for 1–2 hours or refrigerate overnight for a longer, more developed flavor.
6. Scoring & Baking:
   Preheat the oven to 475°F (245°C) with a Dutch oven inside. When the oven is fully heated, carefully transfer the dough onto parchment paper and score the top with a sharp blade. Place it in the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and continue baking for another 20–25 minutes, until deep golden brown.
7. Cooling & Serving:
   Allow the bread to cool on a wire rack for at least an hour before slicing to ensure the crumb sets properly.

Top tips for your Unloaf Sourdough recipe:

1. Feed Your Starter Well
   Ensure your sourdough starter is active and bubbly before using it. Feed it 6-12 hours in advance for the best rise and flavor.
2. Don’t Rush the Proofing
   Be patient during the fermentation stages. Allow the dough to fully rise and develop flavor, especially during the overnight proofing if you’re opting for that.
3. Use Proper Hydration
   Keep an eye on the dough’s consistency. Sourdough needs proper hydration to create that perfect crumb. If the dough feels too stiff, add a small amount of water, but do it gradually.
4. Bake in a preheated Dutch Oven
   For a crispy, golden crust, always bake your sourdough in a well-preheated Dutch oven. The steam trapped inside will help the bread rise beautifully.
5. Let It Cool Before Slicing
   After baking, let the bread cool completely on a wire rack. Cutting into it too early can affect the crumb, so give it time to set for the perfect texture.

• These simple but effective tips will help ensure your sourdough comes out beautifully every time. If you love banana Bread Recipes check this: The Best Joy’s Easy Banana Bread Recipe – Soft & Delicious

Enjoy your beautifully baked sourdough