Getting to Know Your Dough
Making bread is like making a new friend. You have to be gentle and patient. First, we mix the warm water and flours together. Then we let it rest for 30 minutes. This quiet time lets the flour drink up all the water.
I call this the “cozy blanket” step. It makes the dough happy and ready for what’s next. This rest matters because it makes the dough easier to work with. It’s a small step that makes a big difference. What’s your favorite cozy thing to do while you wait for food?
A Little Bit of Magic
Now we add our bubbly sourdough starter. This is the magic that makes the bread rise. I dimple it in with a wet hand. It feels a bit silly, like poking a soft cloud. Then we sprinkle the salt on top and mix it all together.
My grandson once asked if the starter was alive. I told him it is! It’s a little world of wild yeast in a jar. Feeding it and watching it bubble never gets old. Fun fact: that sourdough starter is a mix of wild yeast and friendly bacteria. They are the tiny chefs doing all the hard work for us.
The Stretch and Fold Dance
Next comes the stretch and fold. You don’t need to knead! Just stretch the dough up and fold it over. You do this six times with little rests in between. It’s like tucking a child into bed, over and over.
This part matters because it builds strength in the dough. It helps trap air so your bread gets light and airy. I still laugh at the first time I did this. My dough was so sticky I thought I made a mess! Have you ever had a kitchen mess turn into something wonderful?
A Long, Cold Nap
After all that stretching, the dough is tired. We shape it into a soft ball and let it sit for a bit. This helps it form a little skin. Then we put it in a floured bowl and into the fridge it goes.
It sleeps in there for 12 to 15 hours. This long, cold nap is called proofing. It lets the flavors get deep and tangy. Doesn’t that smell amazing when you take it out? It smells like patience and promise.
The Big Bake
Time to bake! We heat a Dutch oven super hot. We take our cold dough out and dust it with flour. Then we score the top with a razor. This lets the steam out so the bread can rise beautifully in the oven.
We bake it with the lid on first. Then we take the lid off so it can get all golden and crisp. That first crackle when you take it out is the best sound. What is your favorite smell coming from a warm oven?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached All Purpose Flour | 500 g | |
| Freshly Ground Whole Wheat Flour | 200 g | |
| Bread Flour | 250 g | Can omit and just add more unbleached all purpose flour |
| Mature Sourdough Starter | 200 g | Active and bubbly |
| Water | 650 g | |
| Salt | 20 g |
My No-Fuss Sourdough for New Bakers
Hello, my dear. Come sit with me. Let’s talk about baking bread. It is a wonderful, slow kind of magic. You are not just making food. You are creating a living thing. I still laugh at that. It all begins with your starter. That is your sourdough’s heart.
You must treat it like a friend. Feed it some flour and water hours before we start. Watch for bubbles. It should look happy and alive. Doesn’t that smell amazing? That tangy scent means it is ready to work. This patience is your first lesson in baking.
Now, let’s get our hands dusty. I will walk you through it. Do not worry about making a mess. My apron has seen more flour than a bakery. Just follow these simple steps. We will take our time. Good bread cannot be rushed.
Step 1: Mix your flours with warm water in a big bowl. Let it sit for half an hour. This quiet rest is called autolyse. It helps the flour drink all the water. The dough will feel softer already. Step 2: Now, add your bubbly starter. I wet my hand first. Then I dimple it right into the dough. Sprinkle the salt on top. (A hard-learned tip: salt can slow the starter if they touch directly). Mix it all with your hands for five minutes. Step 3: Cover the bowl with a damp towel. Let the dough rest for 30 minutes. This is when the magic starts inside. I use this time to wipe the counter. It is a peaceful little pause. Step 4: Time for stretch and folds. Wet your hand, grab an edge, and pull it up. Fold it over the top. Turn the bowl and do it again. This builds strength without hard kneading. We will do this six times over a few hours. Step 5: Let the dough rise until it doubles. This can take many hours. I often start mine in the morning. Look for bubbles on the surface. That is your sign it is ready. What’s your favorite smell in a kitchen? Share below! Step 6: Gently split the dough in two. Be kind to those precious bubbles. Shape each piece into a soft ball. Let them sit out for 20 minutes. This helps form a little skin. Step 7: Now, shape your loaves. Fold the sides to the middle. Then fold the other sides. Place them seam-side up in a floured bowl. Cover them and tuck them into the fridge. They will sleep there all night. Step 8: Tomorrow, heat your dutch oven very hot. Take one cold dough from the fridge. Dust it with flour and score the top. Bake it with the lid on for 20 minutes. Then remove the lid and let it get beautifully brown.Cook Time: 45 minutes
Total Time: 18-24 hours (mostly resting)
Yield: 2 loaves
Category: Bread, Baking
Three Tasty Twists to Try
Once you master the basic loaf, you can play. I love adding little surprises to the dough. It makes each bake a new adventure. Here are a few of my favorite simple twists.
Rosemary & Olive. Add chopped fresh rosemary and a handful of kalamata olives. It tastes like a sunny garden.
Honey & Whole Wheat. Use more whole wheat flour and a big spoonful of honey. The bread becomes sweet and nutty.
Everything Bagel. Mix everything bagel seasoning right into the dough. You get that savory, oniony flavor in every single slice.
Which one would you try first? Comment below!
My Favorite Ways to Serve It
Oh, a warm slice of fresh bread needs very little. But it is fun to make a meal of it. My grandson loves it thickly sliced. He slathers it with salted butter and honey. The butter melts into all the little holes.
For a lovely lunch, I make avocado toast. A simple tomato soup is perfect for dipping. Or top it with ricotta cheese and fresh berries. That is a real treat. For a drink, a cold glass of milk is wonderful. A crisp apple cider is nice, too.
Which would you choose tonight?
Keeping Your Sourdough Happy After Baking
Let your bread cool completely on a rack first. A warm loaf will get soggy in a bag. I learned this the hard way with my very first loaf. I put it in a bag while it was warm. The crust went soft and I was so disappointed.
For the fridge, wrap it in a tea towel or put it in a paper bag. It will stay good for about a week. You can also freeze your bread for months. Just slice it first so you can toast a piece anytime. This is perfect for busy families.
Batch cooking saves you so much time and effort. Making two loaves at once is a smart plan. You get to enjoy one now and save one for later. This matters because it puts good food on your table all week. Have you ever tried storing it this way? Share below!
Simple Fixes for Sourdough Troubles
Is your bread too flat? Your starter might not be ready. An active starter should be bubbly and float in water. I remember when my first loaf did not rise at all. My starter was just too young and sleepy.
Is the dough too sticky to handle? Wet your hands with a little water. This stops the dough from sticking to your fingers. A sticky dough can be frustrating for a new baker. This simple trick builds your confidence in the kitchen.
Is your crust not crispy enough? Your oven needs to be very hot. Always preheat your Dutch oven for a full hour. A hot start gives you that wonderful, crackling crust. This matters because a great crust makes the flavor pop. Which of these problems have you run into before?
Your Sourdough Questions, Answered
Q: Can I make this gluten-free? A: You can try a 1-to-1 gluten-free flour blend. The texture will be a bit different but still tasty.
Q: How far ahead can I make the dough? A: The dough can rest in the fridge for up to 3 days. This is great for planning your baking day.
Q: What if I don’t have whole wheat flour? A: Just use all-purpose flour instead. The recipe will work just fine with this swap.
Q: Can I make just one loaf? A: Yes, you can cut all the ingredients in half. This is perfect for a smaller household.
Q: Any optional tips for a better loaf? A: Let the dough ferment all day for more flavor. A longer ferment makes the bread tastier and easier to digest. Which tip will you try first?
From My Kitchen to Yours
I hope you love baking this bread as much as I do. There is nothing better than the smell of fresh bread. It fills your whole home with warmth and love.
I would be so thrilled to see your beautiful creations. Sharing food is one of life’s greatest joys. Have you tried this recipe? Tag us on Pinterest! I always look for your photos.
Happy cooking! —Elowen Thorn.
