Simple Sourdough Loaf

When I began my sourdough journey I had ONE goal in mind, replace the nasty, grocery store sandwich bread my kids were eating. So with that in mind, I set out to find the simplest way to make that a reality. I enjoy doing the first steps before bed, allowing the loaf to proof as we sleep and then preparing the second proof first thing in the morning. This usually sets me up for some warm bread by lunchtime.

No matter how you choose to bake, there is so much grace in the journey.

Ingredients:

• 3 cups organic unbleached flour

• 1 cup water (room temperature)

• ½ cup active sourdough starter (bubbly and recently fed)

• 2 tsp salt

• 2 tbsp melted butter or avocado oil

1. Mix the liquids
   In a large measuring cup or small bowl, combine the water, milk (if using), sourdough starter, and melted butter or oil. Stir well until everything is evenly mixed.

2. Mix the dry ingredients
   In a separate large bowl, whisk together the flour and salt.

3. Combine wet and dry
   Pour the liquid mixture into the bowl of dry ingredients.
   Use a fork to stir until the flour has absorbed most of the liquid and a shaggy dough forms.

4. Knead
   Transfer the dough onto a lightly floured surface. Knead for 5–8 minutes, until smooth and elastic.
   (The dough should hold its shape and feel slightly tacky but not sticky.)

5. Coat and first rise
   Add a drizzle of olive oil to a clean glass bowl and spread it around to coat the surface.
   Roll your dough ball in the oil until all sides are lightly coated.
   Cover the bowl and let it rise at room temperature for 6–8 hours, or until doubled in size.

6. Shape the loaf
   Once doubled, punch down the dough to release air.
   Turn it out onto your work surface and gently stretch it into a small rectangle.
   Fold the top third down toward the center and the bottom third up over that, then roll the dough from left to right to form a loaf shape that fits your pan.

7. Second rise
   Place the rolled loaf seam side down into a greased or parchment-lined bread pan.
   Cover and let rise another 4–6 hours, or until the dough rises just above the rim of the pan.

8. Bake
   Preheat your oven to 350°F (175°C).
   Bake for 30 minutes, or until golden brown on top and the loaf sounds hollow when tapped.

9. Cool completely
   Remove from the pan and let cool on a wire rack.
   Wait until it’s fully cool before slicing for the best texture.