Here’s a simple, classic homestead-style sourdough bread recipe using just flour, water, salt, and your sourdough starter—perfect for rustic living or beginner baking.
🥖 Homestead Sourdough Bread Recipe
🔹 Ingredients:
- 500g (about 4 cups) bread flour (or all-purpose)
- 375g (1 ½ cups + 2 tbsp) water (room temp)
- 100g (about ½ cup) active sourdough starter (fed and bubbly)
- 10g (1 ½ tsp) sea salt
📝 Optional: swap up to 100g of the flour for whole wheat or rye for added flavor and nutrition.
🔹 Equipment:
- Large bowl or Dutch oven
- Banneton or bowl with towel for proofing
- Kitchen scale (recommended)
- Parchment paper (optional)
- Sharp knife or lame for scoring
🔹 Instructions:
1. Mix the Dough (Autolyse)
- In a large bowl, mix flour and water until no dry bits remain.
- Cover and let rest for 30 minutes to 1 hour. This helps gluten development.
2. Add Starter and Salt
- Add sourdough starter and salt to the dough.
- Mix by hand until fully incorporated.
3. Bulk Fermentation + Stretch & Folds
- Cover the bowl and let it ferment for 4–6 hours at room temp (70–75°F / 21–24°C).
- Every 30–45 minutes: perform a stretch & fold:
- Grab one side of dough, stretch it up, fold it over.
- Rotate bowl and repeat 3–4 times.
- Helps strengthen the dough without kneading.
4. Shape & Pre-shape
- After bulk fermentation, turn dough onto a floured surface.
- Lightly shape into a ball and let rest for 20–30 minutes.
5. Final Shaping
- Tighten the shape (round or oval), place into a floured banneton or bowl lined with a towel (seam side up).
- Cover and proof 1–2 hours at room temp, or place in fridge overnight (8–18 hrs) for cold ferment.
6. Preheat Oven
- Place Dutch oven inside and preheat to 475°F (245°C) for at least 30 minutes.
7. Bake
- Remove dough from fridge, flip onto parchment or floured surface.
- Score the top with a blade.
- Carefully place into hot Dutch oven.
- Bake covered for 20 minutes, then uncovered for 20–25 more minutes, until deep golden brown.
8. Cool
- Let cool on a wire rack for at least 1 hour before slicing. (Hard, I know, but necessary!)
🔹 Tips:
- Your starter should be bubbly and pass the “float test”: a spoonful in water floats = ready.
- Don’t rush fermentation. Watch the dough, not the clock—it should roughly double.
- If baking often, store starter in the fridge and feed once a week.