This is the recipe I use every week.
100g active, stiff sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.
560g water – lukewarm water helps activate the fermentation process.
90g butter – adds moisture and tenderness to the crumb.
30g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.
300g whole wheat flour – I don't prefer to use more than 30% whole wheat flour in my bread.
700g all-purpose flour – this provides the structure and strength the bread needs.
18g salt – essential for flavor and helping to control fermentation.
You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.
Instructions
Start by combining the sourdough starter, water, butter, and honey in a large bowl. I prefer to use my Kitchen Aid stand mixer for making bread.
Mix it with the dough hook on speed 2 for 8 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for a few hours (for several) at room temperature.
After the initial rest, form the loaves, place into greased loaf pans, cover with plastic wrap, and place in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size. This recipe gives me 1800g of dough, so each of the three loaves will be 600g. Yes, I weigh them every time.
Let the shaped dough rise at room temperature for several hours, or until it domes nicely near the edge of the pan. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.
Preheat your oven to 400°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 35 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning. The internal temperature for a loaf of sourdough bread should be between 96° and 99°.
Allow the bread to cool in the pan for 10 to 15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 60 minutes before cutting.