If you’ve taken one of my sourdough classes, you’ve probably heard me say this before: sourdough is equal parts science, patience, and learning how not to panic.
This classic loaf is the one I make week after week. No fancy mix-ins, no distractions—just flour, water, salt, and a little bit of trust in the process. It’s the loaf that taught me how to bake sourdough, and it’s still the one I reach for when I want something simple, beautiful, and delicious.
My Go-To Recipe
Ingredients
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
Mix the flour, water, and starter until no dry flour remains. Let the dough rest for about 30 minutes before adding the salt.
Once the salt is incorporated, it’s time to start building strength in your dough. For the first 2 hours, perform a set of stretch and folds every 30 minutes. Think of it as giving your dough a little workout. Nothing too intense—just enough to help it build structure and strength.
After your final stretch and fold, let the dough continue fermenting until it’s visibly puffier, jiggly when you gently shake the bowl, and showing bubbles along the sides.
For me, bulk fermentation usually takes about 5–7 hours total, but here’s the thing: sourdough doesn’t own a watch.
If your kitchen is warm, things will move faster. If it’s cold, your dough may need extra time. The dough decides when it’s ready—not the recipe.
One of the biggest mistakes I see beginners make is shaping because the timer went off. If your dough still looks sleepy, let it nap a little longer.
The Head, Shoulders, Knees, and Toes Method
Now for my favorite part: shaping.
I teach a shaping technique called Head, Shoulders, Knees, and Toes because if you can remember the song, you can remember how to shape your loaf.
After bulk fermentation, gently turn your dough onto a lightly floured surface and shape it into a loose round. Let it rest for 20–30 minutes before the final shape.
Ready?
Head
Fold the top of the dough down toward the center.
Shoulders
Take the upper left and upper right corners and fold them inward.
Knees
Now fold in the lower left and lower right corners.
Toes
Grab the bottom edge and roll it upward, creating tension as you go until you have a smooth, tight loaf.
That’s it. No complicated diagrams. No sourdough gymnastics.
Just head, shoulders, knees, and toes.
Once shaped, gently pull the dough toward you across the counter to create a little extra surface tension. You want the dough to feel snug and supported—not stretched to the point of tearing.
Place it seam-side up in a floured banneton, cover, and transfer it to the refrigerator for an overnight cold proof.
Baking Day
The next morning is where the magic happens.
Preheat your Dutch oven to 500°F. Turn your dough onto parchment paper, score it however your heart desires, and carefully place it into the hot Dutch oven.
Bake:
- 20 minutes covered at 500°F
- 20–25 minutes uncovered at 450°F
Then try your very best to let it cool before slicing into it immediately. (I say this knowing full well that I rarely follow my own advice.)
A Little Reminder
If there’s one thing I hope you take away from this recipe, it’s this:
Don’t let the clock boss you around.
The most beautiful loaves come from learning to read your dough—not obsessively checking the timer every fifteen minutes. Some days your dough is ready in five hours. Some days it wants seven. Some days it keeps you humble.
That’s sourdough.
And honestly, that’s part of what makes it so special.
Happy baking, and remember: if your dough isn’t ready after five hours, don’t shape it just because the recipe says so. Sourdough follows temperature, not the clock.
xo,
Staci
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