Description
There’s nothing quite like the experience of baking bread at home. The comforting aroma, the warmth of the oven, and the anticipation of that first slice — it’s a special kind of joy. Over the past few weeks, I’ve received so many kind messages about my same-day open bake. I want to thank everyone who reached out with encouragement and support. It truly means a lot.
Ingredients
Each ingredient in this recipe serves a purpose, and I’ve chosen simple, accessible items you probably already have at home.
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300g sourdough starter (fed at a 1:2:2 ratio – more about that below)
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720g room-temperature water
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1200g bread flour (you can use a mix of bread and all-purpose if needed)
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2 teaspoons fine salt
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2 tablespoons brown sugar (adds gentle sweetness and improves browning)
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2 tablespoons oil (for softness and moisture)
These measurements make either two full loaves or six minis. If you want to scale the recipe down or up, just keep the same ratios. This dough is quite flexible and easy to work with, even for beginners.
Instructions
Start by combining the sourdough starter, brown sugar, oil, and water in a large mixing bowl. Stir until the sugar dissolves and the mixture becomes smooth and milky. This step helps distribute the starter and flavors evenly throughout the dough.
Next, add the flour and salt. Use a sturdy spoon or your hands to mix until the dough becomes shaggy and rough. It won’t be smooth at this point — that’s completely normal. You’re just trying to hydrate the flour and bring everything together.
Once the dough is shaggy and somewhat sticky, gently knead it on a clean surface for about five minutes. You’re not aiming to develop a strong gluten structure here — just enough to get everything incorporated. This step helps give the dough a good foundation for the folds to come.
Place the dough back in the bowl and cover it lightly with a towel or plastic wrap. Every 30 minutes, perform a stretch and fold: gently pull one side of the dough up and fold it over the center. Turn the bowl, then repeat on all four sides. Do this three times over the course of 90 minutes. These folds help strengthen the dough and improve texture without requiring kneading.
After the final fold, cover the bowl and let the dough rest in a warm spot until it nearly doubles in size. Depending on your kitchen temperature, this may take anywhere from 3 to 6 hours. Look for a soft, airy dough with a gentle bounce when you press your finger into it.
Turn the risen dough out onto a lightly floured surface. Divide it into two equal portions for large loaves or six pieces for mini loaves. Let them rest uncovered for about 15 minutes — this allows the gluten to relax and makes shaping easier.
Shape each portion into a loaf by gently folding and tucking the dough into a smooth, oval shape. Place each loaf into a parchment-lined tin or baking pan, seam-side down.
Cover the pans with a light towel or plastic wrap and let them rise again. This final proof is complete when the dough has risen just above the rim of the tins and feels puffy to the touch. Depending on room temperature, this could take 1 to 2 hours.
Preheat your oven to 250°C (480°F). Right before baking, dust the tops of the loaves with rice flour, then use a sharp blade to score the tops. Scoring helps the bread rise properly in the oven and gives it that beautiful, rustic finish.
Place the tins in the oven and immediately toss a handful of ice cubes into a roasting tray on the bottom rack. The steam helps create a crusty exterior. Bake at 250°C for 20 minutes, then reduce the temperature to 200–220°C (390–430°F) and bake for an additional 20 minutes, or until the tops are golden and the loaves sound hollow when tapped.
Notes
This soft and golden sourdough bread recipe is ideal for bake sales, gifting, or enjoying at home. The dough is forgiving, easy to shape, and results in a flavorful crust with a tender, airy crumb.
- Prep Time: 25 minutes (active time)
- Rising/Resting: 6 to 8 hours (bulk fermentation + proofing)
- Cook Time: 40 minutes
- Category: Bread
- Method: Sourdough, Stretch & Fold, Oven-Baked
- Cuisine: American, Rustic, Artisan
Nutrition
- Serving Size: 1 mini loaf
- Calories: 320 kcal
- Sugar: 2.5 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0g
- Carbohydrates: 58 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 0mg