Samsational Sweets

Sourdough Bread

There’s something magical about homemade sourdough — the smell that fills your kitchen, the cozy slow process, and that first crunchy-crusted, soft-centered slice. If you’ve ever felt intimidated by sourdough, don’t worry — this recipe breaks it all down step-by-step, with built-in timing so you can follow along easily (and still live your life between folds).

This is my tried-and-true sourdough recipe: beginner-friendly, flexible, and perfect for everyday baking. The overnight cold proof gives it that signature tang and chewy texture — and if you want to make it your own, there’s even a spot for your favorite toppings.

Recipe

What You’ll Need

Dutch oven
Kitchen scale
100 g active sourdough starter
350 g bread flour
50 g all-purpose flour
300 g lukewarm water
15 g salt
(optional) 15 g garlic powder
(optional) toppings such as:
- jalapenos, cheddar
- garlic, herbs, cheese
- brown sugar, chocolate chips
- chocolate chips, graham crackers, marshmallows

Instructions

The Night Before Baking

Feed your sourdough starter: Discard half, then feed with 1 cup all-purpose flour and ½–¾ cup water until it’s the consistency of thick muffin batter.
Cover and rest: Leave it on the counter overnight.

Morning Steps

7:00 a.m. – Check the Starter

If it’s bubbly, domed, and doubled or tripled in size, you’re ready.

If not, discard half again, feed, and wait until it doubles (for me that’s usually around 11 a.m.).

7:05 a.m. – Mix the Dough

Combine in a large bowl:

350 g bread flour
50 g all-purpose flour
300 g lukewarm water
100 g active starter

Mix until no dry flour remains. Cover with plastic wrap or a damp towel and rest for 30 minutes (this is your autolyse period).

7:35 a.m. – Add Salt

Add 15 g salt and, if you’d like, 15 g garlic powder.

Mix until fully incorporated, then cover again and rest for 10 minutes.

Stretch & Folds

Do four total, spaced 30–60 minutes apart. Each round strengthens the dough and builds structure.

Time	Step	Notes
7:45	1st stretch & fold	Grab one edge, stretch up, fold over; rotate the bowl and repeat 4 times.
8:30	2nd stretch & fold	The dough should start feeling smoother.
9:15	3rd stretch & fold	It’ll look more elastic and puffy now.
10:00	4th stretch & fold	Final round before bulk fermentation.

10:00 a.m.–2:00 p.m. – Bulk Fermentation

Cover the bowl and let the dough rise in a warm spot for about 4 hours, or until it has roughly doubled and feels light and airy.

2:00 p.m. – Shape the Dough

Lightly flour your surface.
Gently turn the dough out and shape it into an oval or round loaf.
(Optional) If you’d like toppings like cheddar, herbs, jalapeños… sprinkle them over the top now and lightly press them in — this keeps them visible and toasty after baking.
Place the dough into a banneton (or a clean, floured bowl if you don’t have one).

2:10 p.m. – Overnight Cold Proof

Cover tightly with plastic wrap or a towel and refrigerate for 10–12 hours.

The slow proof develops flavor and gives your bread that perfect sourdough tang.

Next Morning – Bake!

7:00 a.m. – Preheat

Place your Dutch oven (lid on) inside your oven and preheat to 475°F for 25 minutes.

7:25 a.m. – Bake

Turn the dough onto parchment paper.
Score the top with a sharp knife or razor.
Transfer carefully to the hot Dutch oven.
Slide 3–4 ice cubes under the parchment to create steam.

Bake 20 minutes with the lid on, then remove the lid and bake another 20–25 minutes, until the crust is deep golden brown.

Cool for at least 1 hour before slicing (it’s worth the wait — it keeps the inside tender).

Sam’s Notes

Adding toppings after shaping gives you that bakery look and keeps everything toasty and visible on top.
Don’t rush the rest times — they’re what give sourdough its beautiful structure and flavor.
The ice-cube trick helps create steam for that perfect artisan crust.
Good sourdough is patient — if your dough isn’t ready, wait until it looks airy and alive.