There’s something ceremonial about a sourdough loaf. From the tang of the starter to the warm crackle of the crust, it’s more than bread—it’s comfort, tradition, and invitation in one. At Home & Fashion, we believe every soup deserves a companion like this.
Ingredients
- 1 cup warm water (about 110°F)
- 1 package active dry yeast (or 2¼ tsp)
- 1 tablespoon sugar
- 2 teaspoons sea salt
- 1¼ cups fed sourdough starter
- 4 to 5 cups all-purpose flour (plus more for dusting)
- Cornmeal for dusting
- (Optional: 1 egg beaten with a pinch of salt, for glossy crust)
Instructions
1. Make the Dough
In a large mixing bowl, combine warm water, yeast, and sugar. Let it bloom for 5–10 minutes until foamy. Stir in salt and sourdough starter. Beat in 4 cups of flour to create a soft, shaggy dough. Add more flour as needed, a little at a time, until the dough comes together.
Turn the dough out onto a floured surface and knead gently, about 8–10 minutes, until it’s smooth, elastic, and no longer sticky. Let the dough rest while you grease a large bowl.
2. First Rise
Place the dough in the greased bowl, cover with a damp towel, and let it rise in a warm spot until doubled—about 1½ to 2 hours depending on your kitchen.
3. Shape the Loaves
Punch down the dough gently and divide into two long loaves. Shape with intention: thicker in the middle, tapered at the ends. Sprinkle two baking sheets with cornmeal and place the loaves on top. Make 3–4 diagonal slashes on each with a sharp blade. Cover loosely and allow to rise again for 20–30 minutes.
4. Bake to Perfection
Preheat your oven to 425°F (for more oven spring) or 375°F (for gentler rise). Bake the loaves for 40–45 minutes, or until they sound hollow when tapped. For a glossy crust, brush with the egg wash halfway through baking.
Let cool on a wire rack. Listen to that first crackle.
Serving Notes
- Perfect With: Tuscan bean soup, leek & potato velouté, or herbed French lentil stew
- To Store: Wrap in linen. Reheat slices in a low oven for next-day magic
- H&F Touch: Serve with a little ramekin of herbed butter or sea salt olive oil