Tried & True White Sourdough Loaf

Updated at: Tue, 02 Jul 2024 04:49:26 GMT

Step 1

Cover and let sit 1 hour. Do a set of stretch and folds, cover again, let sit 30 minutes. Do another set of stretch and folds, cover again, let sit 30 minutes. Now do a set of coil folds, cover, and let sit 20 minutes. Do another set of coil folds until the top looks smooth. Cover and let bulk ferment (6-12 hours, depending on the temp in your home).

Step 2

When dough is ready, turn it out onto a work surface and shape into a log, then place in your loaf pan. Let sit loosely covered for 20-30 minutes while you preheat the oven at 400F. Once pre-heated, place your loaf into the oven and bake for 7 minutes. Remove loaf from oven and do your expansion score. Place loaf back into the oven for an additional 15 minutes. Take loaf out of oven and loosely cover with tin foil to avoid burning the top. Place back in oven and bake for an additional 20-30 minutes or until the internal temperature reaches 200F.

Step 3

Combine water, starter, olive oil, agave syrup, and salt in a large bowl until mixture looks milky and starter is well incorporated. Add flour and mix until combined, I use my hand to finish mixing to make sure that all the flour gets mixed in properly.

Step 4

Remove from your loaf pan, wrap it in a clean kitchen towel, and allow to cool completely on a wire rack. Once completely cooled, you can slice and eat. Store in an air-tight container for up to a week.

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