Sourdough white load |

Sourdough white loaf

All my hardcore sourdough friends out there – this loaf is definitely for you.

Because unless you’re completely in love with sourdough, you’ll probably feel like this loaf just takes too long to make. Which is understandable. Because it will take a few days for the bread to ferment in the fridge in order to develop all those tangy sourdough flavors. And it does require some stretching and folding… with waiting in between.

Sourdough white loaf |
Lots of tangy, sourdough flavors in this one.

For me – yup, it’s worth it. But I also happen to have a crush on crusts that are as thick and nicely browned like this one.

Sourdough white loaf |
Any fans of browned crusts?

But let’s not be too over dramatic here. It’s not like you have to knead the dough for days, most of the time is just waiting time. Maybe we should see it as a patience test? Who’s with me?

Sourdough white loaf |
A must-try for the sourdough lover.

Sourdough white loaf
Total time: 1 hour to prepare the dough. Then 3-4 days to let the dough ferment in the fridge. Then another 3 hours to let the dough rise and baking the loaf. Makes 1 sourdough loaf. 


  • 100 g (3.5 oz) rye starter
  • 425 g (15 oz, not fluid!) filtered water
  • 580 g (20.5 oz) all-purpose flour
  • 1 tbsp sea salt
  • 1 tbsp honey
  • 1 tbsp olive oil

bread flour

Mix starter, water, sea salt, honey and all-purpose flour in a bowl. Let the dough rest 5 minutes, then mix in the olive oil and work the dough for about 1 more minute. Put the dough in a new, lightly oiled bowl and let it rest 10 minutes. Take out the dough on a lightly oiled surface. Give it one stretch and fold treatment (fold the top of the dough over the bottom, the bottom over the top, left over right, right over left). Put the dough back in the bowl, seamside down. Let it rest 10 minutes and then repeat the process three times, for a total of four stretch and fold treatments. Let the dough rest 10 minutes in between each treatment. Cover the bowl with plastic wrap and let the dough sit in room temperature for about 12 hours until it has started to show yeast activity. Then put the bowl in the fridge (keep the plastic wrap on) and let the dough ferment for 3-4 days.

Sourdough white loaf |
If you fold the dough so the seam faces up, it will crack nicely in the oven.

Take out the dough form the fridge and leave it in room temperature for 3 hours. Tip out the dough on a floured surface. Give it one stretch and fold treatment (same method as above). Let rest on a flour surface with a kitchen towel on top for 1 hour. Give it another stretch and fold treatment and let rest another 60 minutes, covered by a kitchen towel. Give it one final treatment, cover with a kitchen towel and preheat the oven to 450°F. Shape the dough to a loaf and put it into a loaf pan. Bake in the middle of the oven for 1 hour and 10-15 minutes. The loaf reaches an inner temperature of 97°C or 206.6°F when it’s done.

Let cool thoroughly on a rack.

Sourdough white loaf |
Sandwich bread, perhaps?

This post has been submitted to YeastSpotting.

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    24 thoughts on “Sourdough white loaf


      I love sourdough, it’s one of my favorite breads! I prefer it over white or wheat (integral). The interior looks so beautiful in the photo, looks like a perfect sourdough! Definitely an ideal sandwich bread 😉

    2. Ola

      I need your help. I put the dought to the fridge yesterday evening. And right now, after 12 hours it’s huge. I’m afraid it’s going to conquer all free space in my fridge. Is that OK? I think my starter may be a little overactive. The dought started to rise in three hours after folding…

      1. Yvonne Rogell Post author

        Oh wow! I’m happy for you though, usually it’s the other way around for people, that their starter isn’t active enough. I think it’s going to be ok, if it starts to pour over the sides of the bowl you might want to take it out and bake it right away. The rising times can really differ depending on your starter, and how cold your fridge is, so if you think it’s ready, it’s probably ready. I’m sure the loaf will turn out great!

        1. Bill Stoker

          Same problem here. I rarely have issues with my starter not being active enough. The dough showed rising activity in less than 3 hours so I put it into the refrigerator. Now the following morning about 12 hours later it has definitely doubled in size. I’d really rather wait for the lactobacillus to have time to spread the sour more intensely – does it make sense to punch the dough down at least one time? or would that be too rough considering the dough would obviously still be cold. I don’t want to tear the gluten strands up. I could bake this evening if I must move things forward. I had hoped/expected the amount of salt to help keep the yeasts in check but apparently not so much.

          1. Yvonne Rogell Post author

            I’m SO sorry for my late response. I don’t know how I missed your comment! I hope everything worked out for you. It’s really frustrating when the starter won’t be active enough.


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