Sourdough Table Loaf Recipe
Learn how to make sourdough bread with this step-by-step tutorial and recipe. Sourdough bread isn’t as difficult as it seems. I was always intimidated by it, but I’m telling you, if I can do it – so can you!
Super Simple Sourdough
I have been asked by a lot of followers to share a sourdough recipe that uses store-bought flour, so here it is!
You will love the simplicity of this recipe and how most of the work is done using a simple bowl and your hands.
Why Sourdough?
Sourdough bread has probiotics and because of the fermentation process, certain elements in the grains are broken down, making them easier to digest. I can say, that as someone who reacts poorly to bread and grains, I can tolerate sourdough bread a lot easier.
What Are The Ingredients In Sourdough Bread?
The ingredients are the best part, all you need is flour, water, salt and sourdough starter. Yep, that’s it. Once you taste a freshly baked loaf of sourdough you will wonder how on earth those 4 ingredients can make something that tastes so much heavenly. It’s a real miracle 
Is It Easy To Make?
YES! Anyone can do it! It seems time consuming because you have to come back to the dough a few times through the day, but really it takes maybe 20 minutes out of a 24 hour period. Super easy.
Let’s Get Right To The Tutorial
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Sourdough Bread Recipe I follow at home.
PRODUCTS MENTIONED IN THIS VIDEO
- Berkey Water Filter : https://amzn.to/2P2NXmn
- Kitchen Scale: https://amzn.to/2E0jTRV
- Proofing Basket: This set has the dough scraper, proofing basket and the scoring knife: https://amzn.to/2t2jCvF
- Bench Knife: https://amzn.to/2YxKcbz
- Cast Iron Dutch Oven: https://amzn.to/2P3FnUu
- Organic Unbleached Flour: https://amzn.to/3513Dfr
- Grain Mill I use for grinding fresh wheat: https://generationacresfarm.com/product/nutrimill-harvest-grain-mill/
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Artisan Sourdough Loaf
This classic artisan sourdough loaf is amazingly light with the perfect crusty exterior. You will love the depth of flavor that the sourdough offers and the ease of the store bought ingredients.
Ingredients
- Leaven:
- 10g. active starter
- 25g. unbleached all purpose flour
- 25g. water
- Dough:
- 65g. active and bubbly sourdough starter, fed within the last 8 hours
- 305g filtered water
- 315g. unbleached all purpose flour
- 85g. whole wheat flour
- 8g. salt
Instructions
- The evening before you wish to make the bread, prepare your leaven. Combine ingredients and mix until no clumps remain. Cover and let ferment overnight at room temperature.
- In a large bowl, add water and active starter. Mix.
- Add flours to the water and starter mixture and mix until a shaggy dough forms with no clumps or dry bits of flour.
- Cover and let rest for 20 minutes.
- Sprinkle the salt over the top of the dough and with moist hands, work the salt into the dough thoroughly.
- Now we move onto the bulk ferment; set a timer for 3 1/2 hours(4 hours if your house is cold or it's the winter time) and set an additional timer for every 30 minutes during those 3 1/2 hours. Cover the dough and come back in 30 minutes to do stretch and folds.
- With clean, wet hands, release the dough from the side of the bowl and tuck it to the center, repeat circling around the bowl multiple times. Cover the dough and repeat in 30 minutes. You can do coil folds if you prefer, just a matter of preference.
- After the bulk ferment, we move onto a pre-shape. Empty the dough onto a clean surface. Pre-shape the loaf into a boule; round or oval, depending on the proofing baskets you intend to use. Carefully build tension in each loaf, but don’t allow the tops to tear.
- Bench rest: allow the dough to rest, seam side down on the counter for 10 minutes. Then carefully build more tension in the loaf and give it it's final shape.
- In a floured banneton basket, place the loaf seam side up. Cover the loaf with a bread bag or plastic wrap to trap in moisture and move the loaves to the fridge. The dough needs a minimum of 5-6 hours in the fridge but I prefer an overnight ferment. You can let them sit in the fridge for longer if you want a more sour flavor.
- Preheat oven to 500 degrees F. with dutch oven inside. Ideally you would let the oven preheat with the baking vessel inside the oven for an hour. But I don’t always do that.
- Pull the loaf from the fridge and flip it onto a bread mat or parchment paper. Dust the top of the loaf with flour and using a sharp bread razor, score the top of the loaf as desired
- When the oven is preheated and the loaf is prepared, leaving the vessel in the oven, slide the rack out, open the lid and place the loaf inside the vessel as quickly as possible. Put the lid back on and slide the rack back in the oven.
- Reduce the heat to 450 degrees F. and allow to cook covered for 17-22 minutes.
- Remove the lid and reduce the temp. to 425 degrees F. and bake for an additional 12-15 minutes or until the internal temperature is 200 degrees F.
- Remove the baking vessel and place the loaf somewhere to cool. Allow the loaves to cool completely before slicing - this is very important!
Very nice article, exactly what I wanted to find.
Do you use your freshly milled flour to make this? I’m looking for a tried and true recipe for artisan sourdough with the freshly milled flour. I make sourdough but am just newly venturing into the homemade flour and am learning from other sources that the fresh milled is a different kind of beast. It requires more water and less fermentation? Just wondering if you have a recipe that accommodates those changes from storebought flour to fresh milled. Thank you so so much! I am voracious to learn and can’t wait to start baking!
Hi Jenny! That is a great question. For many years I thought it wasn’t possible to use 100% fresh milled flour to make an artisan sourdough loaf. However I have recently figured out how to do it and the recipe and full video tutorial is inside of my bread course if you are interested in learning!
I’m not seeing the recipe or is it just the video?