05/30/2026
It’s taken me a long time.
Many trials, lots of sub-par bread, and more than a few loaves that didn’t turn out the way I hoped.
But I think after 7 years, I’ve finally figured out my perfect loaf.
The recipe is ingrained in my head:
100
300
10
500
It works every time and is a very manageable hydration.
Ingredients
100 g active sourdough starter
300 g water
10 g salt
500 g flour
Method
1. Mix
Combine the starter, water, salt, and flour in a large bowl. Mix until everything is incorporated.
2. Stretch and Fold
Do 3 sets of stretch and folds, waiting 30 minutes between each set.
3. Bulk Ferment
After the third stretch and fold, cover the bowl and let the dough rise on the counter for 6–8 hours.
4. Shape
Shape the dough into a loaf and place it into a floured banneton.
5. Cold Proof
Cover and refrigerate for 12–24 hours.
6. Bake
Preheat your oven to 500°F.
Place a baking sheet on the bottom rack and add ice when the loaf goes in. The steam is going to work its wonderfulness.
Bake at 500°F for 7 minutes.
Remove the loaf and score it.
Return to the oven, reduce the temperature to 450°F, and bake for another 40–45 minutes.
7. Cool
Let cool before slicing.
Or don’t. I usually cut into it before I should.😋
