why make this recipe

This Farmhouse Sourdough Loaf gives you a crisp crust and a soft, tangy crumb. It uses simple ingredients and a slow rise. You can make it at home with one bowl and a Dutch oven. Try small add-ins and ideas here: flavor ideas for sourdough.

introduction

This recipe is easy to follow. It uses a strong sourdough starter for flavor and rise. The steps are clear and steady. You do a long rise to build taste and texture. Read each step and work at a calm pace.

how to make Farmhouse Sourdough Loaf

Follow the steps below. Be gentle with the dough when shaping. Keep your starter active before you begin. If you are new, feed your starter a few hours before mixing.

Ingredients :

500g bread flour, 350g water, 100g active sourdough starter, 10g salt

Directions :

In a large bowl, combine the bread flour and water. Mix until no dry flour remains, then let it autolyse for 30 minutes., 2. Add the sourdough starter and salt to the dough. Knead until smooth and elastic, about 10 minutes., 3. Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 4-6 hours., 4. Gently shape the dough into a round loaf and let it rest for 30 minutes., 5. Shape again and place into a floured proofing basket. Cover and let it rise for another 1-2 hours., 6. Preheat your oven to 450°F (232°C) with a Dutch oven inside., 7. When ready, carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes., 8. Remove the lid and bake for an additional 15-20 minutes until golden brown., 9. Let cool on a wire rack before slicing.

how to serve Farmhouse Sourdough Loaf

Slice after it cools. Serve plain, with butter, or with jam. It pairs well with soups and salads. Toast slices for sandwiches. Use thick slices for open-faced toast.

how to store Farmhouse Sourdough Loaf

Keep the loaf at room temperature in a bread bag or wrapped in a cloth. It lasts 2–3 days this way. For longer storage, slice and freeze. Thaw slices at room temp or toast them straight from the freezer.

tips to make Farmhouse Sourdough Loaf

Use an active starter. Feed it 4–8 hours before use.
Measure by weight for best results.
Keep water warm, not hot.
Be gentle when shaping to keep air inside.
Preheat the Dutch oven so the loaf gets good oven spring.
For more ideas with sourdough discard, try this simple recipe: sourdough discard cinnamon rolls.

variation (if any)

Add 20–30g seeds (sunflower, flax) for texture.
Mix in 10–20g herbs for flavor.
Use part whole wheat flour (up to 100g) for a denser loaf.

FAQs

Q: How do I know my starter is ready?
A: It should double in 4–6 hours after feeding and have bubbles. It smells slightly sour and fresh.

Q: Can I shorten the rise time?
A: You can use warmer temperature to speed it up, but flavor and texture may change. Slow rise gives better taste.

Q: Do I need a Dutch oven?
A: No, but a Dutch oven gives the best crust. You can bake on a hot baking stone and add a tray of water for steam.

Q: Why is my loaf dense?
A: Likely the starter was weak, the dough was under-kneaded, or it did not rise enough. Make sure starter is active and give enough time.

Q: Can I bake smaller loaves?
A: Yes. Divide the dough and reduce bake time slightly for smaller loaves.

Conclusion

For a beginner-friendly step-by-step, see this Beginner’s Sourdough Bread Recipe – Farmhouse on Boone. For another take on a farmhouse-style sandwich loaf, try this Best Sourdough Farmhouse White Sandwich Loaf.

Farmhouse Sourdough Loaf

This Farmhouse Sourdough Loaf features a crisp crust and a soft, tangy crumb, made with simple ingredients and a slow rise method in a Dutch oven.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 50

Total Time 1 50

Servings: 1 loaf

Course: Bread, Breakfast

Cuisine: American

Calories: 1200

Ingredients Method Notes

Ingredients

Main ingredients

500 g bread flour
350 g water Keep warm, not hot.
100 g active sourdough starter Feed it 4-8 hours before use.
10 g salt

Method

Preparation

In a large bowl, combine the bread flour and water. Mix until no dry flour remains, then let it autolyse for 30 minutes.
Add the sourdough starter and salt to the dough. Knead until smooth and elastic, about 10 minutes.

Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 4-6 hours.

Shaping

Gently shape the dough into a round loaf and let it rest for 30 minutes.
Shape again and place into a floured proofing basket. Cover and let it rise for another 1-2 hours.

Baking

Preheat your oven to 450°F (232°C) with a Dutch oven inside.
When ready, carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes until golden brown.

Let cool on a wire rack before slicing.

Notes

Slice after it cools. Serve plain, with butter, or with jam. It pairs well with soups and salads. Store in a bread bag or wrapped in a cloth for 2-3 days. For longer storage, slice and freeze, thawing slices at room temp or toasting them directly from the freezer.