Description

There’s something so comforting about the smell of freshly baked bread filling your kitchen. For a long time, I struggled to find a sourdough recipe that was just right — soft on the inside, crusty on the outside, easy to slice, and loved by the whole family. After several attempts and little tweaks, I finally landed on a version that checks all the boxes. It’s simple, flavorful, and a joy to make. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step. I also include tips to adjust the texture to your liking — richer or firmer, depending on your preference.

Ingredients

This recipe makes two medium-sized loaves with about 75% hydration, which gives a soft crumb and a nice open structure.

300g active sourdough starter (fed and bubbly, at peak rise)
530g water (preferably filtered, at room temperature)
20g olive oil (adds richness and moisture to the crumb)
1 egg (optional, adds tenderness and flavor)
820g all-purpose or bread flour (you can use a mix of both)
22g salt (fine sea salt is best for even distribution)
10g warm water (used during salt incorporation stage)

Optional substitution: If you prefer a leaner, more traditional sourdough loaf, you can omit the egg and olive oil. Just increase the water to 560g total. This results in a firmer, chewier texture

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Instructions

Mixing and Hydration Tips

This dough has a hydration level of around 75%, which is manageable for most bakers. The olive oil and egg help keep the interior soft while still providing structure. Start by mixing the starter, water, olive oil, and egg in a large bowl. Stir until well combined, then gradually add the flour until it forms a shaggy dough. Let it rest for 30 minutes before moving to the salt step.

Salt Incorporation

About 30 minutes after mixing, dimple 22g of salt into the dough using your fingers, along with 10g of warm water. This method helps the salt dissolve more evenly and prevents it from tearing the dough. Once incorporated, allow the dough to rest again for another 30 minutes.

Stretch and Fold Process

After the salt rest, perform a series of stretch and folds. This strengthens the gluten network and gives the final loaf its height and airy texture. Do one stretch and fold every 30 minutes for about 2 to 2.5 hours (usually 3–4 rounds in total). Cover the bowl with a damp towel during rest periods to avoid drying out the dough.

Shaping and Proofing

Once you’ve completed your folds, let the dough rest until it has visibly expanded (roughly 50% larger). Then divide it into two equal pieces and shape each into a loaf. Place them into greased loaf pans or proofing baskets. Cover and let them proof at room temperature until slightly puffy and risen — about 2 to 4 hours depending on your kitchen’s temperature. Alternatively, you can refrigerate the loaves overnight for even better flavor development.

Baking Technique

Here’s the trick for amazing oven spring: bake your loaves in a regular loaf pan covered with another pan on top. This mimics a Dutch oven, trapping steam to help the crust stay soft at the start. Preheat your oven to 450°F (232°C).

Bake at 450°F for 25 minutes with the lid or second pan on
Then reduce the temperature to 400°F (204°C)
Remove the top pan and continue baking uncovered for another 20 minutes, or until golden and crisp

Notes

This enriched sourdough loaf features olive oil and egg for a softer, flavorful crumb, but can be easily adjusted for a firmer, traditional texture by omitting them and adding more water. It’s great for toast, sandwiches, or enjoying with butter and jam.

Prep Time: 30 minutes (hands-on work)
Rest Time (Fermentation + Proofing): 6–8 hours
Cook Time: 45 minutes
Category: Bread
Method: Natural leavening / Sourdough baking
Cuisine: American / European Artisan

Nutrition

Serving Size: 1 slice
Calories: ~160
Sugar: ~0.5g
Sodium: ~290mg
Fat: ~3g
Saturated Fat: ~3g
Unsaturated Fat: ~2.5g
Trans Fat: 0g
Carbohydrates: ~28g
Fiber: ~1g
Protein: ~5g
Cholesterol: ~9mg