A simple, rustic loaf that starts with just flour, water, salt—and a little bit of love from your sourdough starter.
The Story Behind the Loaf:
I still remember the first loaf I baked with Birdie—my bubbly, lively sourdough starter raised right here on the homestead. The house filled with that comforting, unmistakable scent of fresh bread baking, and I hovered by the oven like it was a window into magic. When that loaf came out golden, cracked just right on top, and sang with a crispy crust, I knew this wasn’t just bread—it was connection. Connection to my kitchen, to time, to patience, and to generations who baked before me.
This recipe is where it all started. It’s not fussy. It doesn’t ask for anything fancy. Just real ingredients, a bit of time, and trust in the process.
Whether you’re baking on a quiet morning, filling your home with warmth on a stormy day, or sharing slices with a friend, this loaf is a small, delicious reminder that simple things are often the most satisfying.
Ingredients:
- 100g active sourdough starter (fed and bubbly)
- 375g lukewarm water (filtered or non-chlorinated)
- 500g bread flour (or all-purpose)
- 10g salt (about 2 tsp)
Instructions:
1. Mix (Morning or Night Before)
Combine starter and water in a large bowl, then stir in the flour until fully incorporated. Let it rest for 30–45 minutes while you sip coffee, feed the animals, or just enjoy a moment.
2. Add Salt
Sprinkle in the salt and knead it into the dough gently with wet hands.
3. Stretch and Fold
Over the next 2–3 hours, give the dough 3–4 sets of stretch and folds. This is a good time to check the garden or run a few errands—just pop back every 30 minutes for a quick fold.
4. Bulk Fermentation
Cover and let the dough rise until doubled. Around here, it’s usually 6–8 hours depending on the Florida weather (or mood of my kitchen).
5. Shape and Rest
Turn out the dough, shape it into a round or oval, and place it into a floured bowl or banneton. Cover and refrigerate overnight.
6. Bake the Magic
The next morning, preheat your Dutch oven to 450°F. Flip your dough onto parchment, score it, and bake:
- 20 minutes covered
- 20–25 minutes uncovered
Cool completely… if you can wait that long.
Final Thoughts:
This bread has become a weekly rhythm on the homestead—a way to slow down and share something real. And whether it’s your first bake or your fiftieth, each loaf teaches you something new.
Birdie and I are cheering you on.
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