Rachel’s Sourdough
- Prep1–3 hrs + overnight
- BakeAbout 45 min
- Makes3 large or 4 smaller loaves
Ingredients
- 10 cups room-temp water
- 2 cups active levain
- 10 cups flour
- 2 Tbsp salt
- Flour + Maldon sea salt for finishing
Method
- Mix the levain into the water. If your levain floats, you know it’s happy and full of air. 🤍
- Add flour and mix well. Cover + rest 30–60 min.
- Add salt and stretch + fold. Rest another 30–60 min. Repeat your stretch + folds up to 3 times if you’d like. (Sometimes I don’t repeat them at all. It still works!)
- Cover and refrigerate overnight.
- In the morning, preheat your oven to 450 with your Dutch ovens inside.
- Divide into 3 large or 4 smaller loaves. Fold each piece into itself, then pull and rotate against the counter to create surface tension.
- Place on parchment, dust with flour, score with a bread lame + sprinkle with Maldon sea salt.
- Place in your hot Dutch ovens, cover + bake 40 min. Uncover for about 5 more minutes or until beautifully browned.
- Let cool a bit before slicing.
That’s it. No complicated schedule. No babysitting your dough. Just really good homemade bread. 🤍

