My Signature Everyday Sourdough: A Recipe for Joyful Baking

Hello, fellow bread enthusiasts! It’s your baker friend here, and today, I'm absolutely thrilled to share a recipe that holds a very special place in my heart – and my kitchen. This isn't just any sourdough recipe; it's My Signature Everyday Sourdough. It's the loaf I turn to week after week, the one that never fails to fill my home with that intoxicating aroma and deliver a truly beautiful, consistent crumb.

You know, the journey of sourdough is one of continuous learning and boundless joy. And while I love to experiment with ancient grains and complex techniques, there's an undeniable comfort in a reliable recipe that just works. This one is built for success, designed to be approachable enough for newer bakers, yet nuanced enough for seasoned hands to truly perfect.

We’re aiming for that golden, crisp crust, that delightfully chewy texture, and an open, airy crumb that makes you want to tear it apart the moment it cools. Ready to bake some pure magic? Let's get to it!

 

My Signature Everyday Sourdough Recipe

(Yields 1 Loaf)

My Baker's Notes:

Hydration: We're sitting at a comfortable 72% hydration with this recipe, striking a wonderful balance between an open crumb and manageable dough.

Flour Choice: I'm using a high-quality unbleached bread flour for this, as its protein content gives a fantastic structure. Feel free to experiment with a small percentage of whole wheat if you like a deeper flavor!

Starter Activity: Ensure your starter (levain) is active and bubbly – it should have roughly doubled in size and pass the float test. This is your engine!

 

Ingredients:

Active Sourdough Starter (Levain): 100g

(Tip: Feed your starter 4-6 hours before you plan to mix, or when it's at its peak activity.)

Warm Water (approx. 80-85°F / 27-29°C): 360g

Unbleached Bread Flour: 500g

Fine Sea Salt: 10g

 

Equipment You'll Love (and need!):

Large Mixing Bowl

Dough Scraper

Banneton Basket (or a bowl lined with a floured linen cloth)

Dutch Oven (4-6 quart)

Lame or Sharp Razor Blade (for scoring)

Kitchen Scale (precision is key!)

Linen Proving Cloth (for handling and covering)

 

My Step-by-Step Baking Journey:

Day 1: The Mix & The Fold

 

1. The Autolyse (30 minutes): In your large mixing bowl, combine the warm water and bread flour. Mix until no dry streaks of flour remain – it will be shaggy and a bit stiff. Cover with a damp cloth or plastic wrap and let it rest for 30 minutes. This crucial step allows the flour to fully hydrate and gluten development to begin. Pure magic, watching it transform!
2. Incorporate Starter & Salt (Mix): After the autolyse, add your active sourdough starter and fine sea salt to the dough. Using your hand (my preferred method – you really feel the dough!), squish and fold the ingredients into the dough until fully incorporated. It might feel a bit messy, but keep at it until everything is integrated.
3. Bulk Fermentation & Gentle Folds (3-4 hours): This is where strength and flavor truly build. Over the next 3-4 hours (depending on your kitchen temperature – warmer means faster), you'll perform 4 sets of 'stretch and folds'.
4. How-to: Every 30-45 minutes, lightly wet your hands. Grab a portion of the dough from the edge, gently stretch it up, and fold it over the center. Rotate the bowl and repeat 3-4 times, until you've worked your way around the dough. This builds strength.
5. My tip: The dough will start loose but gain strength and elasticity with each set. Trust the process!
6. First Shape (Pre-shape): Gently turn your dough out onto a lightly floured surface. Using a dough scraper, gently form it into a loose round. Let it rest, uncovered, for 20-30 minutes. This allows the gluten to relax.
7. Final Shape: Lightly flour your work surface again. Gently shape your dough into a tight boule or batard (round or oval). My favorite method involves tucking the edges under to create surface tension.
8. My tip: A tight final shape is key for a beautiful oven spring!
9. Proofing (Cold Retard - 12-18 hours): Lightly flour your banneton basket (or lined bowl). Carefully transfer your shaped dough, seam-side up, into the banneton. Cover it with a plastic bag or plastic wrap to prevent drying. Place it in your refrigerator for 12-18 hours. This slow, cold proof develops incredible flavor and makes scoring easier.

Day 2: The Bake

1. Preheat Oven & Dutch Oven (1 hour): About an hour before you plan to bake, place your Dutch oven with its lid into your oven and preheat to 500°F (260°C).
2. Score & Bake (Covered - 20 minutes): Carefully remove the hot Dutch oven from the oven (use oven mitts!). Gently invert your cold dough from the banneton into the hot Dutch oven. With your lame or razor, make one confident, deep score (or your preferred design) on the top of the dough. Immediately cover with the lid and return to the oven. Bake for 20 minutes.
3. Finish Baking (Uncovered - 25-30 minutes): After 20 minutes, carefully remove the lid from the Dutch oven (watch for steam!). Reduce the oven temperature to 450°F (230°C). Continue baking, uncovered, for another 25-30 minutes, or until your crust is a deep golden brown and sounds hollow when tapped on the bottom.
4. Cool Completely (Crucial!): Transfer your baked loaf to a wire cooling rack. This is perhaps the hardest part, but it's essential! Let it cool for at least 1-2 hours before slicing. This allows the internal structure to set and prevents a gummy crumb.

The Joy of Sharing

And there you have it! My Signature Everyday Sourdough. This recipe has brought so much joy to my kitchen, and I truly hope it brings the same to yours. There’s nothing quite like the satisfaction of pulling a warm, crusty loaf from the oven, knowing you created it with your own hands.

Whether you're slathering it with butter, dipping it into olive oil, or crafting the ultimate sandwich, this bread is a testament to the simple beauty of baking.

Happy baking, friends! Don't forget to share your creations with us using #CrumbAndCrustCoBakes. I can't wait to see your loaves!

Warmly, The Crumb & Crust Co. Team