Sourdough Bread Recipes

NOTE Bread flour = sifted whole wheat flour. No enrichment with synthetic vitamins!

1. Beginner Same-Day 80 % Loaf (perfect first loaf)

• 100 g bubbly starter
• 360 g water (30 °C)
• 500 g bread flour (12–13 % protein)
• 10 g salt

→ Mix → rest 30 min → 4 stretch-&-folds over 2 h → shape → proof 2–3 h in basket → bake 30 min covered + 15–20 min uncovered at 245 °C in Dutch oven.
Result: beautiful round with decent holes and mild flavor — ready same day.

2. Classic 75 % Weekend Loaf (my go-to, never fails)

Total flour = 500 g → Total water = 375 g (including water in starter)Timeline
Night: mix + autolyse 30 min → add salt → 4–5 coil folds over 3 h → overnight in fridge 12–18 h → morning shape → final proof 2–4 h → bake 245 °C 30 min lid on + 20 min lid off.

3. 85 % High-Hydration Open-Crumb Monster

• 100 g starter
• 420 g water
• 500 g strong white flour
• 11 g salt

→ 1-hour autolyse → 5–6 coil folds → bulk 6–8 h until 70 % rise → cold retard optional → bake cold from fridge for maximum oven spring.
Result: huge irregular holes, thin glassy crust, creamy interior.

4. 50/50 Whole-Wheat Daily Bread (best flavor-to-effort ratio)

Dough

• 100 g starter
• 390 g water
• 250 g bread flour
• 250 g whole-wheat flour (freshly milled if possible)
• 11 g salt

Same method as Classic 75%, but add 15 g of honey or malt (optional) for sweetness and better browning.
Result: hearty but still airy, keeps 4–5 days, perfect for sandwiches.

5. Seeded Multigrain Masterpiece Soaker (make the night before)
100 g mixed seeds (sesame, flax, sunflower, pumpkin) + 100 g boiling water + 10 g salt → cool overnight

Dough

• 100 g starter
• 350 g water
• 400 g bread flour
• 100 g whole-wheat flour
• 11 g salt
• All of the seeds soaked overnight

→ Mix → 4 coil folds → bulk 8–10 h → shape → final proof 3–4 h → bake in very steamy oven.
Result: crackling seed crust, insanely flavorful, stays moist for a week.

Bonus: My Current Favorite (what I bake weekly) 60 % whole-wheat + 10 % rye

Dough

100 g starter
380 g water
300 g bread flour (sifted whole wheat flour)
180 g whole-wheat
20 g rye flour
11 g salt

Cold retard the shaped loaf overnight
Bake straight from the fridge
It will have perfect ear, nutty flavor, and big holes.

Pick one of the Sourdough Recipes above, follow the exact timings, and you’ll get bakery-level bread at home every single time.
Happy baking!