When I first started baking sourdough, I tried several ready-made recipes. They didn’t quite give me the result I wanted: fluffy, soft, not overly sour, just delicious everyday bread. So I began experimenting with flour and water amounts, testing and tweaking until I found the perfect balance. That’s how this recipe came to life — and why I call it my never-fail sourdough loaf.
It works every time, and once I noticed how reliable it was, it quickly became my go-to bake.
Who Is This Recipe For?
This loaf is perfect for beginners who want something approachable and reliable, but it’s also a wonderful recipe for experienced bakers who need a flexible base. You can add inclusions (like seeds, nuts, or dried fruit), adjust the hydration slightly, and it still holds up beautifully. It’s a bread that grows with you on your sourdough journey.
What Does It Taste Like?
The crumb is soft, mild, and fluffy — just the way I love it. The crust isn’t too hard unless you bake it longer, which makes it easy to slice. It’s the perfect everyday bread, one you can enjoy for breakfast toast, alongside dinner, or even for a hearty sandwich.
Equipment You’ll Need
I usually use a wood pulp banneton, and I bake in a Dutch oven after scoring with a lame. But you don’t need fancy equipment to make this work. A loaf pan or a deep oven-safe pot will do the job. Instead of a lame, you can score with a sharp knife. If you don’t have a banneton, proof the dough in a bowl lined with a clean kitchen towel.
Sourdough is about tradition and resourcefulness — you can adapt this recipe to what you already have at home.
My Favorite Part of the Process
For me, the magic lies in watching how the dough transforms with each stretch and fold. It comes together slowly, becoming smooth and elastic. By the time I shape it and place it in the fridge overnight, I already know it’s going to bake into something beautiful. In the morning, the dough has that perfect spring when you press it lightly with your finger — soft, airy, and ready for the oven.
How I Love to Eat It
I usually enjoy the first slices as my morning toast with rich Jersey butter — simple and perfect. It’s also wonderful paired with soup, especially on a cool evening. While I don’t eat many sandwiches myself, this loaf makes an ideal sandwich bread thanks to its soft crumb and balanced flavor.
Ready to Bake?
If you’ve been searching for a sourdough recipe that is both reliable and flexible, this is the one to try. Whether you’re just beginning your sourdough journey or already baking regularly, this loaf delivers every time. I’d love for you to bake along, give it a try, and share your results with me — nothing makes me happier than seeing your loaves come to life 🍞✨
My Never-fail Sourdough Loaf
Ingredients
Method
- Mix 225g water, starter, and flour. Rest 1 hour.
- Add salt + 15g water, knead in.
- Rest 30 minutes, then perform 2 stretch & folds followed by 2 coil folds.
- Bulk ferment until dough shows strength and bubbles.
- Pre-shape on counter, rest 10 minutes.
- Final shape, place in banneton, refrigerate overnight (10+ hours).
- Next morning: Preheat oven to 220°C (430°F) with Dutch oven inside.
- Bake 20 minutes with lid on at 220°C (430°F).
- Remove lid and bake a further 10 minutes uncovered.
Notes
- For a softer crust, bake covered longer. For extra crunch, bake uncovered at the end.
- Perfect for toast, soup, or sandwiches.
Madara
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