When I first dipped my toes into the world of sourdough back in January, I had no idea what I was getting into. I thought it would be simple—just mix flour, water, and a starter, right? But I quickly found myself lost in a sea of unfamiliar techniques, strange terms, and inconsistent results. Some loaves came out flat, others too dense, and many had a sharp acidic tang that just didn’t taste right. I almost gave up entirely after my 37th attempt. I wasn’t sure I had what it took to bake a beautiful loaf.

But something changed with this latest bake. I tweaked my process, learned to better observe the dough, and leaned into methods that made a real difference. And finally, I pulled out a golden, crusty, beautifully risen sourdough loaf that made all the failed attempts worth it. In this article, I’ll walk you through exactly what I did so you can find joy—and success—in your own sourdough journey.

Ingredients You’ll Need

Baking a great loaf starts with choosing the right ingredients. Here’s what I used for this bake, and why each one matters:

150g active sourdough starter:
This is the heart of your loaf. I used my starter when it was just past its peak—about 1cm higher than its maximum rise. This gives a more complex flavor and stronger fermentation.
300ml warm water:
I used water that felt slightly warm to the touch (around 30°C/86°F). Warm water helps kick-start fermentation, especially if your kitchen is a bit chilly.
500g strong Canadian bread flour:
Bread flour has a higher protein content, which helps create a stronger dough structure. I chose Canadian flour for its reliability and consistency—it holds shape beautifully and gives a nice chewy crumb.
10g fine sea salt:
Salt isn’t just for flavor. It also strengthens gluten and regulates fermentation. I always mix it in with the other ingredients so it distributes evenly.

Optional tools that help: a digital scale, a stand mixer with a dough hook, a glass bowl, a 2oz container for aliquot sampling, a banneton, and a Dutch oven or bread oven with a lid.

Step-by-Step Instructions

Let’s walk through the entire process, from mixing to baking. Take your time with each step—this recipe rewards patience.

1. Mix the Dough
In your stand mixer bowl, combine the starter, warm water, flour, and salt. Using the dough hook, mix on speed 1 for about 10 minutes. The dough should come together smoothly and start to develop elasticity. The moment you turn on the mixer marks the beginning of your bulk fermentation.

2. Bulk Fermentation (First Rest)
Transfer the dough to a clean, lightly oiled glass bowl. Cover with a damp towel and let it rest at room temperature (around 24–25°C or 75–77°F) for one hour. This gives the dough time to begin fermentation and hydrate evenly.

3. Aliquot Sample
After the initial rest, take a 39g sample of the dough and place it into a small clear container. Mark the top with tape or a rubber band. This allows you to visually track how much your dough rises over time, making it easier to avoid under- or overproofing.

4. Folding Phase (Strength Building)
Over the next 1.5 hours, perform three sets of folds at 30-minute intervals. Start with two sets of stretch-and-folds: gently lift and fold one side of the dough over itself, repeating on all sides. Finish with one set of coil folds: lift from underneath and allow the dough to coil onto itself. These folds build strength and trap gas for a light, airy crumb.

5. Bulk Fermentation (Continued)
Let the dough continue fermenting at room temperature until your aliquot sample shows it has doubled in size. For me, this took around 4.5 hours total from the start. The dough should feel puffy, domed, and slightly jiggly.

6. Preshape and Bench Rest
Turn the dough onto a lightly floured surface. Gently shape it into a round and let it rest uncovered for 30 minutes. This rest allows the gluten to relax, making final shaping easier.

7. Laminate and Final Shape
Carefully stretch the dough into a thin rectangle on your work surface. Fold it like a letter (top third down, bottom third up), then roll it gently into a tight ball. Place it into a floured banneton seam-side up. This technique gives the dough even structure and helps with oven spring.

8. Cold Proof (Overnight)
Cover the banneton and place it in the fridge for 12 to 16 hours. Cold proofing slows fermentation, enhances flavor, and makes scoring easier the next day.

9. Bake the Loaf
Preheat your oven to 220°C (428°F) with your bread oven or Dutch oven inside. Transfer your dough to parchment, score the top with a razor or bread lame, and carefully place it into the hot pot. Bake with the lid on for 35 minutes. Then remove the lid, reduce the temperature to 200°C (392°F), and bake for another 15 minutes for a deeply golden crust.

Understanding the Aliquot Method

The aliquot method is a simple but powerful technique. By removing a small piece of dough and placing it in a separate container, you get a clear, visible indicator of how much your dough has risen. This removes the guesswork from bulk fermentation, which is often where beginner bakers make mistakes. Watching the aliquot double in size gives you confidence that your dough is ready for shaping. I recommend it especially for anyone new to sourdough or baking in cooler kitchens.

The Importance of Dough Temperature

One of the biggest lessons I’ve learned is that dough temperature is everything. Yeast and bacteria thrive best in a cozy environment—around 25°C (77°F). Too cold, and fermentation drags on, creating dense loaves. Too warm, and your dough may overproof or develop unpleasant sourness. Use warm water, keep your dough away from cold countertops or drafts, and if possible, use a thermometer to check the dough temperature. Even small adjustments can lead to much better results.

Stretch and Coil Folds: What’s the Difference?

These two folding techniques work together to build dough strength while preserving the gas bubbles that create a light, airy crumb.

Stretch-and-Fold: Done early in the process, this involves lifting one side of the dough and folding it over the center. Repeat on all sides. It gives the dough an initial structure.
Coil Fold: Performed later, this is a gentler method. Slide your hands under the dough, lift it up, and let it coil back onto itself. This preserves the gas while continuing to strengthen the gluten.

Both methods are valuable. Together, they help develop a loaf that rises tall with an open interior and chewy texture.

Why This Method Works

This method works because it brings balance to fermentation, structure, and flavor. The long, slow cold proof builds complexity. Gentle folds prevent over-handling. The aliquot sample gives you clear timing, and the warm water helps fermentation stay consistent. I’ve tested shortcuts before, but this full approach has consistently given me better oven spring, a crisper crust, and a softer interior.

Common Mistakes I Made (and How You Can Avoid Them)

Using starter too early: I used to bake with starter before it peaked. Now I let it rise and begin to fall slightly—it’s more mature and gives better rise.
Ignoring temperature: I didn’t realize my cold kitchen was stalling fermentation. A warm environment made a big difference.
Overhandling the dough: I used to knead or fold too aggressively. Now I handle the dough gently to preserve its structure.

Every mistake was a lesson. If you’re feeling discouraged, just know that even experienced bakers still learn something new with every loaf.

Tips for Success

Use filtered or spring water to avoid chlorine interfering with fermentation.
Keep a baking journal to track what works.
If your loaf sticks in the banneton, dust it with a mix of rice flour and all-purpose flour.
For extra crisp crust, crack the oven door open slightly for the last 5 minutes of baking.
Let your loaf cool completely before slicing. It’s tempting, but cutting too soon can lead to a gummy texture.

FAQ

Can I use all-purpose flour instead of bread flour?
Yes, but your loaf might have a slightly softer structure and may not rise as high.

What if I don’t have a stand mixer?
Mix and knead by hand—it just takes a little more effort. The dough will be sticky at first but becomes easier as gluten develops.

How do I know my starter is ready?
It should double in size within 4–6 hours of feeding and pass the float test (a spoonful floats in water).

Can I skip the cold proof?
Technically yes, but I don’t recommend it. The cold proof improves both flavor and texture—and makes baking the next day much easier.

Conclusion

This loaf didn’t come from a quick fix or a shortcut. It came from trial, error, and the willingness to keep going. If you’re just starting out, I hope this recipe helps you feel a little more confident. And if you’ve had some failed loaves along the way, know that you’re not alone—I’ve been there. But when you finally pull that golden, fragrant loaf from the oven, it’ll all be worth it.

Don’t be afraid to experiment, to fail, and to try again. Every loaf is a step closer to the one you’ll be proud to share.

My Journey to the Perfect Sourdough Loaf

Author: EMMA
Total Time: 18–20 hours (including overnight proof)
Yield: 1 large loaf
Diet: Vegetarian

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