To me, the pleasure of pulling a Homemade Sourdough Loaf from the oven is hard to beat in the cooking world. The crust crackles as it cools. The kitchen fills with a rich, toasted aroma. It smells nutty, slightly tangy, and deeply comforting and you know at once that something special has happened. It’s also the time the children all descend to “try” the bread. This is the reason I aways make more than one.
As the bread rises, the gentle scent of fermentation begins to develop. Then, once the loaf enters the oven, the aroma deepens and spreads throughout the house. Consequently, the entire baking process becomes as enjoyable as the finished loaf itself.
Traditionally, sourdough relies on natural fermentation rather than commercial yeast. Because of this, the dough develops slowly and gains a deeper flavour. Moreover, the long fermentation process allows the flour to absorb water more completely, which improves both texture and digestibility. As a result, the finished bread offers a slightly tangy taste, a crisp crust, and a beautifully open crumb.
In addition, sourdough baking provides a hands-on experience that many home bakers find relaxing. At first, the dough feels rough and sticky. However, after several folds and resting periods, it becomes smooth, elastic, and easier to handle. Meanwhile, the natural yeast continues to strengthen the dough structure. Therefore, patience becomes one of the most important ingredients in sourdough baking.
Equally important is the shaping stage. Once the dough has fermented, careful shaping creates surface tension that helps the loaf rise upward rather than outward. After that, the dough rests again, allowing the flavour to deepen further. When the loaf is finally scored and placed in a hot oven, the trapped steam encourages a strong rise and a glossy crust. Consequently, each loaf develops a unique pattern where the cuts open during baking.
Furthermore, homemade sourdough offers advantages beyond flavour alone. Because you control the ingredients, you can select high-quality bread flour and adjust the crust colour to your preference. In contrast, many mass-produced loaves lack the depth of flavour created through natural fermentation. For this reason, many bakers quickly discover that once they begin baking sourdough at home, it becomes difficult to return to ordinary bread.
Most importantly, a sourdough loaf is incredibly versatile in everyday cooking. For example, thick slices toast beautifully and pair well with butter or jam. Likewise, the firm crumb makes excellent sandwiches, especially those filled with roasted meats or cheeses. Additionally, leftover slices can be transformed into croutons, breadcrumbs, or even rich bread puddings. Thus, very little of the loaf ever goes to waste.
Potential Uses for Homemade Sourdough Bread
- Toasted slices with butter, honey, or jam
- Sandwiches filled with roast meats, cheese, or grilled vegetables
- Served alongside soups, stews, and casseroles
- Cut into cubes for salads or croutons
- Used for grilled cheese sandwiches
- Made into breadcrumbs for coating meats or fish
- Turned into bruschetta topped with tomatoes and herbs
- Used in savoury stuffing mixtures
- Prepared as bread and butter pudding
- Dipped into olive oil and balsamic vinegar as a starter
Finally, baking sourdough rewards both time and attention. Although the process requires patience, the result delivers exceptional flavour, satisfying texture, and a sense of real craftsmanship. Therefore, once you master a homemade sourdough loaf, it often becomes a regular and much-loved feature of the kitchen.
Homemade Sourdough Loaf
Ingredients
- 450 g strong bread flour
- 50 g wholemeal flour
- 350 g water room temperature
- 100 g active sourdough starter see Notes
- 10 g fine sea salt
- flour Extra for dusting
Instructions
Mix the Dough:
- Place both flours in a large bowl. Add the water and mix until no dry flour remains. Cover and rest for 30 minutes. This step hydrates the flour and improves structure.450 g strong bread flour, 50 g wholemeal flour, 350 g water
- Add the sourdough starter and salt. Mix by hand until fully combined. The dough will feel sticky but should hold together.100 g active sourdough starter, 10 g fine sea salt
Strengthen the Dough:
- Cover the bowl and rest for 30 minutes. Perform a stretch-and-fold: pull one side of the dough upward and fold it over itself. Turn the bowl and repeat four times.
- Repeat this process three more times, resting 30 minutes between each set. The dough will become smoother and elastic.
Bulk Fermentation:
- Cover the bowl and allow the dough to rise at room temperature for 4–6 hours. The dough should increase in size by about 50% and show small bubbles on the surface.
Shape the Loaf:
- Turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges inward and tightening the surface gently. Place the dough seam-side up in a floured lined bowl.flour
- Cover and refrigerate for 8–12 hours for the final rise. Cold fermentation improves flavour and scoring.
Bake:
- Preheat the oven to 240°C with a Dutch oven inside. Turn the dough onto baking paper. Score the top using a sharp blade.
- Place the dough into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid, reduce the temperature to 220°C, and bake for another 20–25 minutes until deep golden brown.
Cool:
- Transfer the loaf to a rack and cool for at least 1 hour before slicing. Cutting too early compresses the crumb.
Notes
- It doubles in size within about 4–6 hours (depending on temperature).
- The surface looks bubbly and airy.
- It has a pleasant tangy aroma, slightly fruity or yoghurt-like, not harsh or mouldy.
- A small spoonful often floats in water, showing enough gas has developed (optional test).
- Keep about 50 g starter in a jar.
- Add 50 g flour and 50 g water.
- Mix well and leave at room temperature.
- After several hours, it will expand and become bubbly — this is when it is active and ready to bake with.
- Good dough rise
- Proper fermentation flavour
- Better crumb structure
- Reliable baking results