My Go-To Sourdough

Homemade sourdough bread is a labor of love that’s well worth the effort, and it has become a staple at Laree Ranch. There’s something magical about watching a simple mix of flour, water, and starter transform into a beautifully crusty loaf that fills your kitchen with the most comforting aroma. This is the recipe I use every week, and with a little patience and practice, you’ll be enjoying fresh sourdough at home too. I love to toast it and serve it with strawberry butter—delicious doesn’t even begin to cover it!

Sourdough Bread Recipe

Ingredients (by weight):

• 100g active sourdough starter (fed the night before)

• 300g warm water

• 500g flour

• 10-15g salt

Instructions:

1. Prepare the Dough:

In a large mixing bowl, whisk together the active starter and warm water until the starter is fully dissolved. Add the flour and salt, and gently knead with your hands to form a cohesive dough ball.

2. First Proof:

Cover the bowl with a warm, damp tea towel and let the dough rest in a warm spot for 2 hours.

3. Stretch and Folds:

Every 2 hours, perform 3 sets of stretch and folds:

• Wet your hands and gently stretch one side of the dough upward, then fold it over the rest of the dough.

• Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded.

• Let the dough rest for another 2 hours after each stretch and fold.

4. Final Proof:

After the third set of stretch and folds, let the dough rest for 1-2 more hours. Turn the dough out onto a floured surface and gently shape it into a boule.

• To shape, spread the dough into a square, then roll it up tightly, tucking the ends as you roll. Finish shaping the dough into a tight ball.

• Place the dough seam-side up in a floured proofing basket. Cover and refrigerate overnight.

5. Bake the Bread:

• Preheat your oven to 400°F with a Dutch oven and lid inside.

• When ready to bake, turn the dough seam-side down onto a piece of parchment paper. Use a bread lame or sharp knife to score the top of the dough with a slash or design of your choice.

• Carefully transfer the dough (on the parchment) into the preheated Dutch oven. Cover and bake for 30 minutes.

• Remove the lid and continue baking until the bread is golden brown, about 10-15 minutes.

6. Cool and Enjoy:

Let the bread cool completely before slicing—this helps maintain its texture. Serve fresh, toasted, or with your favorite toppings. It pairs perfectly with homemade strawberry butter!

This recipe may take time, but the result is well worth the wait. In our house, this bread rarely lasts more than two days! Whether you’re a sourdough pro or just getting started, this simple and satisfying recipe is a must-try. Enjoy!