The Perfect 3-Ingredient Sourdough Loaf
There’s something timeless about the process of baking sourdough bread. With just three simple ingredients—flour, water, and salt—you can create a delicious and wholesome loaf that’s as rewarding to make as it is to share. This guide provides a straightforward recipe and schedule, perfect for anyone who wants to bake a small-batch sourdough loaf in their home kitchen.
65% Hydration Sourdough Loaf
Ingredients:
- Bread Flour: 570g
- Water: 340g
- 100% Hydration Sourdough Starter: 145g (72.5g flour + 72.5g water)
- Salt: 11g
Yield:
- Initial Dough Weight: 1066g
- Finished Loaf Weight: ~906g (after ~15% water loss during baking)
Step-by-Step Baking Schedule
This schedule is designed to fit into any home baker’s routine, making it easy to incorporate the art of sourdough baking into your day.
Day 1: Evening
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Feed Your Starter (6 PM):
Mix equal parts water and flour (by weight) into your starter and let it ferment overnight until it’s bubbly and active.
Day 2: Afternoon
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Mix the Dough (12 PM):
Mix 570g bread flour, 340g water, 145g sourdough starter and 11g salt until fully incorporated. Let it rest for 30 minutes (autolyse).
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Bulk Fermentation with Stretch & Folds (12 PM - 6 PM):
Perform 4 stretch-and-folds, one every 30 minutes.
Let the dough rest between folds, covered with a damp towel.
Day 2: Evening
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Pre-shape the Dough (6 PM):
Lightly flour your surface and shape the dough into a boule or batard. Place the shaped dough onto a clean surface uncovered for 30 mins.
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Shape the Dough (6:30 PM):
Take the dough and shape the dough into a boule or batard for the final time. Place the shaped dough into a floured banneton or bowl, covered onto the counter and rest 1 hour at room temperature.
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Final Proof (7:30 PM):
Let the dough rest in the fridge for a cold ferment until ready to bake. This develops flavor and makes the dough easier to score.
Day 3: Morning
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Bake (6 AM):
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An hour before baking preheat your oven to 500°F (260°C) with a Dutch oven inside. (Lower to 450°F | 232°C when adding bread)
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Score your dough, transfer it into the Dutch oven, and bake:
- 20 minutes: Covered, trapping steam.
- 25 minutes: Uncovered for a golden crust.
Cool (7 AM):
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Let the loaves cool completely preferably 8 hours if time allows before slicing and/or packaging.
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Day 3: Afternoon
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Package (4 PM):
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Your loaf is now cool and ready for eating, freezing or storing on your counter.
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