Ingredients
Starter and Liquid
- 65 grams active sourdough starter (active and bubbly)
- 300 grams lukewarm water
- 15 grams oil (avocado or olive), plus more for coating the pan
Dry Ingredients
- 400 grams bread flour
- 100 grams all-purpose flour
- 12 grams salt (2 teaspoons)
- 14 grams sugar
Instructions
- Feed Starter: Feed your sourdough starter 4-8 hours prior to making the bread, ensuring it becomes active and bubbly for optimal fermentation.
- Make the Dough and First Rise: In a large bowl, whisk together lukewarm water and active sourdough starter. Add bread flour, all-purpose flour, oil, sugar, and salt. Mix thoroughly with a spatula or damp hands until all flour is incorporated. Cover with a damp tea towel or plastic wrap and let rest for 1 hour.
- Bulk Fermentation: Shape the dough into a ball and cover. Allow it to rise until doubled in size, which typically takes 8-10 hours depending on room temperature. Use dough size rather than time as your guide.
- Shaping: Transfer dough to a lightly floured surface. Gently press to remove air pockets. Fold the four sides into the center and roll into a rectangle. Let the dough rest for 10 minutes.
- Prepare Pan and Final Shape: Lightly oil a 9×5-inch bread pan. Tighten the dough shape by gently pushing sides in to reinforce the rectangle, then place it into the pan. Cover using a ziploc bag (open at one end), plastic wrap, or a damp towel.
- Second Rise: Let the dough rise until it reaches about 1/2 inch above the bread pan’s rim, approximately 2-4 hours depending on temperature.
- Bake: Preheat the oven to 400°F (204°C). Bake the bread uncovered for 40 minutes or until the crust turns golden brown and the loaf achieves a good rise. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure your sourdough starter is very active and bubbly for the best rise.
- The long first rise time depends heavily on ambient temperature; warmer environments speed up fermentation.
- Use a kitchen scale to measure ingredients precisely for consistent results.
- Resting the shaped dough before final shaping helps relax the gluten, making shaping easier.
- Cooling the bread completely on a wire rack prevents sogginess in the crust.
- Prep Time: 15 minutes (plus 4-8 hours to feed starter and 1 hour initial rest)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
