Made in My Kitchen

Bread

My First Sourdough Bread

A small whole-wheat sourdough loaf made with an active rye starter.

Category Bread
Yield 1 small loaf
Time Fermentation + 35–40 min bake
My First Sourdough Bread
My First Sourdough Bread My First Sourdough Bread

Ingredients

Dough

  • 175 g bread flour
  • 75 g whole-wheat flour
  • 50 g active rye sourdough starter
  • 187 g water
  • 5 g salt

Method

  1. Mix the flours, starter, and water until no dry flour remains. Rest for about 20–30 minutes.
  2. Add the salt and work it through the dough until evenly distributed.
  3. Cover and bulk ferment at room temperature until the dough looks aerated and has risen noticeably, giving it 2–3 sets of stretch-and-folds during the first 1 1/2–2 hours.
  4. Shape gently into a small round or batard. Place seam-side up in a floured basket or towel-lined bowl, cover, and proof until ready to bake. Refrigerate overnight if preferred.
  5. Preheat a Dutch oven at 475°F. Turn out the loaf, score, cover, and bake about 20 minutes. Uncover, reduce to 450°F, and bake another 15–20 minutes until deeply browned.
  6. Cool completely before slicing.

Serving

Best once fully cooled; slice thickly and toast on the following day.

Notes

The first loaf. A compact batch, enough to learn the rhythm of mixing, folds, shaping, proofing, scoring, and baking without committing to a large loaf.

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