The Starter Jar's Beginner-Friendly Sourdough Loaf: Your First Perfect Bake

Step 1

In a large mixing bowl, gently combine 200g of active sourdough starter with 350g of warm water, stirring until the starter is mostly dissolved.

Step 2

Add 500g of strong bread flour and 10g of fine sea salt; mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 30 minutes for autolyse.

Step 3

Perform the first set of stretch and folds: gently stretch a portion of dough upwards and fold it over itself, repeating 4-6 times. Cover and let rest for 30 minutes.

Step 4

Repeat the stretch and fold process three more times, with 30-minute rest periods between each set, for a total of four sets over 2 hours.

Step 5

After the final stretch and fold, cover and allow the dough to bulk ferment at room temperature (70-75°F / 21-24°C) for 4-8 hours until it visibly increases in volume by 30-50% and is bubbly.

Step 6

Gently turn the dough onto a lightly floured surface and pre-shape it into a round or rectangle, allowing it to rest for 20 minutes uncovered.

Step 7

Perform the final shaping, carefully forming the dough into a taut round or oval, then place it seam-side up into a floured banneton basket or a bowl lined with a floured towel.

Step 8

Cover the banneton and refrigerate for 12-18 hours for a cold proof, or proof at room temperature for 1-2 hours if baking the same day.

Step 9

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45-60 minutes.

Step 10

Carefully remove the hot Dutch oven, invert the dough directly into it, score the top, and immediately cover with the lid.

Step 11

Bake covered for 30 minutes, then remove the lid and continue baking for another 15-20 minutes until the crust is a deep golden brown.

Step 12

Remove the sourdough loaf from the Dutch oven and transfer it to a wire rack to cool completely for at least 2 hours before slicing.