Sourdough White Bread

by Editorial Staff

If you’ve never baked sourdough bread before, I suggest you learn how to make it. The easiest recipe for an airy, aromatic and crispy loaf.

Summary

Cook Time	5 hours
Total Time	5 hours
Course	Baking

Ingredients

White wheat flour – 1050 grams (200 grams for sourdough, 850 grams for dough)
Wheat sourdough – 400 Grams
Water at room temperature – 600 Milliliters (200 ml. In the leaven, 400 ml. In the dough)
Salt – 15 Grams

Instructions

To prepare the starter, mix the starter with room temperature water and sifted flour. Cover and leave at room temperature for 8-10 hours.
Dilute the starter culture with water at room temperature, stir and add salt. Pour the diluted starter culture into a mixing bowl, add the sifted flour and knead at high speed for five minutes.
Round the dough, transfer to a greased bowl and cover with cling film. Leave the dough for 3-4 hours at room temperature.
Lightly dust the work surface with flour, lay out the dough and divide into 2 parts, round them. Cover the dough and leave for 15-20 minutes. Shape the dough to the desired shape and transfer to a basket sprinkled with rice flour.
Cover and leave for 60-90 minutes at room temperature. Gently transfer the blanks to the parchment, shake off excess flour and make an incision. Preheat the oven and bread stone to 200 degrees.
Bake bread in an oven preheated to 200 degrees for 40-45 minutes. Cool the bread completely on a wire rack.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.