Yield: 1 small loaf
Prep Time: 20 minutes
Fermentation: 8–12 hours
Bake Time: 35–45 minutes
Ingredients
- 100 g active sourdough starter
- 250 g bread flour
- 175 g lukewarm water
- 5 g salt
- 10 g honey or sugar — optional
- 10 g olive oil or melted butter — optional
Equipment
- 1 wide-mouth, straight-sided oven-safe glass jar, about 750 ml–1 L
- Large mixing bowl
- Kitchen scale
- Clean kitchen towel
- Baking sheet
Important: Use only a glass jar that is specifically labeled oven-safe. Never use a sealed jar or an ordinary storage jar for baking. Avoid sudden temperature changes to prevent glass breakage.
Step 1: Check Your Starter
Make sure your sourdough starter is active, bubbly, and recently fed.
It should have risen noticeably and have plenty of bubbles before you begin.
Step 2: Mix Water and Starter
Add 175 g lukewarm water to a large mixing bowl.
Add 100 g active sourdough starter.
Stir together until the starter is mostly dissolved into the water.
Step 3: Add the Flour
Add 250 g bread flour.
Mix with a wooden spoon or your hands until there are no dry patches of flour.
The dough will be sticky and slightly rough. That’s normal.
Step 4: Add Salt
Add 5 g salt.
If using them, add:
- 10 g honey or sugar
- 10 g olive oil or melted butter
Mix everything thoroughly until combined.
Step 5: Rest the Dough
Cover the bowl with a clean kitchen towel.
Let the dough rest for 30 minutes at room temperature.
This gives the flour time to absorb the water.
Step 6: First Stretch and Fold
Wet your hands lightly.
Grab one side of the dough and gently stretch it upward.
Fold it over the center of the dough.
Turn the bowl and repeat on the other sides.
Do 4 folds total.
Cover the bowl again.
Step 7: Repeat the Folds
Wait 30 minutes.
Repeat the same stretch-and-fold process.
Do this 3–4 times over approximately 2 hours.
The dough should gradually become smoother, stronger, and more elastic.
Step 8: Bulk Fermentation
After the final fold, cover the bowl.
Leave the dough at room temperature for approximately 4–8 hours.
The exact time depends on your room temperature and starter strength.
The dough is ready when it is:
- Puffy
- Bubbly
- Noticeably larger
- Slightly jiggly
Don’t worry if it hasn’t exactly doubled.
Step 9: Prepare the Jar
Lightly grease the inside of your oven-safe glass jar.
Use a wide-mouth jar so the bread can be removed easily.
Do not fill the jar more than one-third to one-half full.
The dough needs plenty of room to expand.
Step 10: Shape the Dough
Lightly flour your work surface.
Gently turn the fermented dough onto the surface.
Shape it into a smooth round or oval.
Try not to press all the air out of the dough.
Step 11: Put the Dough Into the Jar
Carefully place the shaped dough into the prepared jar.
Cover the jar loosely with a clean kitchen towel or another suitable non-airtight cover.
Step 12: Final Proof
Leave the dough at room temperature for 1–3 hours.
The dough should become visibly puffy.
Gently press the dough with a fingertip. It should slowly spring back.
Optional Overnight Proof
For a stronger sourdough flavor, cover the dough and refrigerate it for 8–12 hours.
Step 13: Prepare the Oven
Preheat the oven to 400°F (200°C).
Place the jar on a baking sheet.
Important: If the jar has been refrigerated, do not place a cold glass jar directly into a hot oven unless the manufacturer specifically confirms that it can safely handle that temperature change.
Step 14: Bake the Bread
Place the prepared jar in the oven.
Bake for 35–45 minutes.
The bread should become golden brown on top.
If the top is browning too quickly, loosely cover it with foil.
For the most reliable result, the center of the bread should reach approximately 200–205°F (93–96°C).
Step 15: Cool the Bread
Carefully remove the jar from the oven using oven mitts.
Place it somewhere safe and heat-resistant.
Let the bread cool for at least 1 hour.
Never pour cold water onto the hot jar or place it on a cold or wet surface.
Step 16: Remove the Bread
Once completely cool, gently run a thin knife around the inside edge of the jar if needed.
Carefully turn the bread out of the jar.
Step 17: Slice and Serve
Use a serrated bread knife to slice the sourdough.
Serve fresh with:
- Butter
- Cream cheese
- Jam
- Avocado
- Eggs
- Soup or salad
Storage
Keep the cooled bread in a breathable bread bag or wrapped loosely at room temperature for 2–3 days.
For longer storage, slice the bread and freeze for up to 2–3 months.
