Name: Naturally Leavened Sourdough Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 5 h 15 min
Cuisine: Artisan
Ingredients: 2 cups (454g) ripe sourdough starter; 5 cups (600g) King Arthur Unbleached All-Purpose Flour; 3/4 cup (85g) King Arthur Whole Wheat Flour; 1 3/4 cups (397g) water, at room temperature; 2 1/2 teaspoons (15g) table salt

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Introduction

Making naturally leavened sourdough bread is a rewarding process that yields a loaf with a crisp crust and tender crumb. This recipe guides you through each step, from mixing to baking, using a ripe sourdough starter and simple ingredients for delicious, homemade bread.

The image shows a rustic arrangement of crusty bread and a slice topped with fresh fig slices and green herbs. There are two whole loaves of bread with a deep brown crust, one wrapped partially in crinkled parchment paper and the other placed on a wooden board. On the board, a slice of bread with many holes is topped with two layers: a base layer of creamy cheese followed by several thin slices of pinkish figs with seeds visible, garnished with small green herbs. Two other plain slices of bread with airy texture are also on the board beside the topped slice. Near the bread, a white bowl with golden honey and a wooden honey dipper lies next to a white plate of whole dark purple figs. The whole setup is laid on a white marbled surface with scattered green herb leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (454g) ripe sourdough starter
5 cups (600g) King Arthur Unbleached All-Purpose Flour

3/4 cup (85g) King Arthur Whole Wheat Flour
1 3/4 cups (397g) water, at room temperature

2 1/2 teaspoons (15g) table salt

Instructions

Step 1: Stir down your sourdough starter if measuring by volume. In a large bowl, combine the starter, both flours, and water. Mix until all the flour is moistened and the dough forms a soft, cohesive mass. Adjust with extra water or flour if necessary for a tacky dough.

Step 2: Cover the dough and let it rest for 20 minutes. This autolyse phase helps the flour absorb water and begins gluten development, making kneading easier.
Step 3: Add the salt to the dough and knead until smooth and supple, while remaining slightly soft and tacky. Return the dough to the bowl, cover, and let it rise for 1 hour.
Step 4: Turn the dough onto a floured surface and fold it like a business letter. Rotate 90 degrees and repeat the fold. Place the dough back in the bowl, cover, and let it rise for another hour.

Step 5: After rising, divide the dough into two halves on a lightly floured surface. Shape gently into rounds, cover, and rest for 20 minutes.
Step 6: Shape the loaves into tight rounds or bâtards and place seam side up in lined and flour-dusted brotforms, floured cloth-lined bowls, or on a floured couche. Cover and let rise until light and airy, about 2 to 2 1/2 hours.
Step 7: About 60 minutes before baking, preheat your oven to 450°F with a baking stone inside, if available. For a crustier loaf, place an empty cast iron frying pan on the rack below the stone to preheat as well.

Step 8: When the loaves have risen, carefully turn them out onto parchment paper, slash the tops with a sharp knife or lame, and slide them onto the preheated stone. If not using a stone, place loaves on a parchment-lined or lightly greased baking sheet and slash before baking.
Step 9: Carefully pour 1 cup of boiling water into the preheated cast iron pan to create steam in the oven. Use oven mitts to avoid steam burns.
Step 10: Bake until loaves are crusty and golden, about 35 to 40 minutes. Remove from oven and cool on a wire rack before slicing.

Tips & Variations

Use a digital scale for precise measurements to improve consistency and results.
For a more complex flavor, let the shaped loaves proof overnight in the refrigerator.
If you don’t have brotforms, use bowls lined with a floured kitchen towel to shape and proof your dough.

Experiment with adding seeds or herbs to the dough for added texture and flavor.

Storage

Store leftover sourdough bread in a paper bag or loosely wrapped in plastic at room temperature for up to a day. For longer storage, wrap it well and freeze. To reheat, warm the bread in a preheated oven at 350°F for 10 to 15 minutes to restore crust crispness.

How to Serve

The image shows a rustic wooden board on a white marbled surface with a sliced baguette on the right, its golden-brown crust textured and crusty. On the board, there is an open sandwich made with one slice of bread topped with a layer of soft cream cheese, arranged slices of figs with pinkish flesh and dark outer skin, and small green herb leaves scattered on top. Below the sandwich, there are two plain slices of bread showing an airy, hole-filled crumb. To the left, a whole baguette with a crispy crust rests on crumpled brown parchment paper. Nearby, a small white bowl holds honey with a wooden honey dipper resting on its edge. At the top right, partially visible, is a white bowl with a brown floral pattern containing whole figs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute other flours like rye or spelt, but this may affect dough hydration and baking time. Whole grain flours add flavor but may require adjustments in water amount.

How do I know when my sourdough starter is ripe?

A ripe starter is bubbly, has doubled in size, and passes the float test—meaning a spoonful of starter floats in water. This indicates it’s active and ready to leaven bread.