Beginner Sourdough Bread: Myrtle’s Basic Loaf

This is the dependable basic loaf we use to teach new sourdough bakers. It uses four simple ingredients and a practical overnight method. Let the appearance and feel of the dough guide you more than the clock—temperature and starter strength affect every bake.

Ingredients

• 500 g bread flour

• 350 g lukewarm water

• 100 g active sourdough starter, fed about 4–6 hours earlier and near its peak

• 10 g fine sea salt

Mix the Dough

1. Mix the flour and water until no dry flour remains. Cover and rest for 30–60 minutes.

2. Add the active starter and salt. Work them into the dough until evenly combined. Cover and rest for about 30 minutes.

Stretch and Folds

Complete 3–4 rounds of stretch and folds approximately 30 minutes apart during the first two hours. With damp hands, lift one side of the dough, stretch it gently and fold it over itself. Turn the bowl and repeat on all four sides. One trip around the bowl equals one round.

Bulk Fermentation

Cover the dough and allow it to ferment until it has risen approximately 50–75%. It should look puffy, show bubbles along the sides or surface and jiggle gently when the container is moved. Bulk fermentation often takes about 4–7 hours total from the time the starter is mixed in, but a warm kitchen can move much faster.

Shape and Cold Proof

Turn the dough onto a lightly floured surface. Preshape it gently and let it rest for 20–30 minutes. Complete the final shape, creating enough surface tension for the dough to hold itself together. Place it seam-side up in a rice-floured proofing basket. Cover and refrigerate for 8–16 hours.

Bake Day

1. Place a Dutch oven in the oven and preheat to 450°F for 45–60 minutes.

2. Turn the cold dough onto parchment paper and score it with one confident expansion cut about ¼–½ inch deep.

3. Transfer the dough to the hot Dutch oven. Cover and bake for 30 minutes.

4. Remove the lid and bake for about 15 minutes more, until the crust is deeply golden. The center should reach approximately 205–210°F.

5. Cool for at least 1½–2 hours before slicing.

A Few Helpful Reminders

• Use the starter when it reliably doubles, has bubbles throughout the jar, develops a rounded top and rises predictably after feeding.

• Do not rely only on the float test.

• In a warm South Georgia kitchen, shape closer to a 50% rise to avoid overfermentation.

• A dense loaf usually needs a stronger starter or more fermentation time. A loaf that spreads may have fermented too long or needed stronger shaping.

With patience and encouragement, Mary and Myrtle—Mother’s Love Homestead.