Farmhouse Sourdough Loaf

Here is a simple guide for a Farmhouse Sourdough Loaf.

introduction

This Farmhouse Sourdough Loaf is a plain, good bread with a crunchy crust and soft inside. It uses a sourdough starter and simple steps. If you like different sourdough shapes, check this sourdough croissant loaf for an idea.

why make this recipe

• It uses few ingredients you likely have.
• It gives a deep sourdough flavor and a nice crust.
• It fits a simple daily baking routine.
• You can eat it fresh or use it for sandwiches.

how to make Farmhouse Sourdough Loaf

Mix, knead, let rise, shape, and bake. The dough is easy to work with after a short knead. Watch the rise times and bake at a hot oven to get a good crust. Be patient with the starter and the rising.

Ingredients :

500g bread flour, 350ml water, 100g sourdough starter, 10g salt

Directions :

1. In a large bowl, combine the bread flour and water, mixing until no dry flour remains.
2. Add the sourdough starter and salt, mixing until fully incorporated.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for 4-6 hours at room temperature or until doubled in size.
5. Shape the dough into a loaf and place it in a greased loaf pan.
6. Cover and let it rise for another 2 hours.
7. Preheat the oven to 220°C (425°F).
8. Bake the loaf for 25-30 minutes until golden brown.
9. Let cool on a wire rack before slicing.

how to serve Farmhouse Sourdough Loaf

Slice the loaf after it cools. Serve with butter, jam, soup, or cheese. For sandwiches, this loaf holds fillings well. For more mix-and-match ideas, see these 17 flavor ideas for sourdough bread.

how to store Farmhouse Sourdough Loaf

• Keep at room temperature in a bread bag or wrapped in cloth for 2–3 days.
• For longer storage, slice and freeze. Thaw slices at room temp or toast from frozen.
• Avoid the fridge; it dries bread faster.

tips to make Farmhouse Sourdough Loaf

• Use an active, bubbly starter for best rise.
• Measure ingredients by weight for consistent results.
• Warm room speeds rise; cool room slows it. Adjust time, not temperature.
• Score the top before baking for a controlled crack.
• Let the loaf cool fully before slicing to keep the crumb set.

variation (if any)

• Whole wheat: swap 100–150g of bread flour with whole wheat flour.
• Seeded: add 50g mixed seeds to the dough or press on the top.
• Olive and herb: mix chopped olives and herbs into the dough for flavor.

FAQs

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can. The loaf will be a bit less chewy. Use the same weight.

Q: How do I know my starter is ready?
A: It should be bubbly and double in size a few hours after feeding. A floating test (small spoonful floats in water) helps.

Q: Can I bake this without a loaf pan?
A: Yes. Shape into a freeform loaf and bake on a hot baking stone or tray. Time may change slightly.

Q: What if my dough does not rise much?
A: Check starter activity and room temperature. Give it more time or move to a warmer spot.

Q: Can I slow the rise in the fridge?
A: Yes. After first rise, chill the dough for up to 24 hours. Bring to room temp before shaping and final rise.

Conclusion

For a clear step-by-step beginner guide, see Beginner’s Sourdough Bread Recipe – Farmhouse on Boone. If you want an easy sandwich-style loaf version, try Best Sourdough Farmhouse White Sandwich Loaf [Easy Recipe].

Farmhouse Sourdough Loaf

A plain, crunchy-crusted sourdough loaf with a soft inside, perfect for fresh eating or sandwiches.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 8 slices

Course: Bread, Side

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 500 g bread flour
• 350 ml water
• 100 g sourdough starter Use an active, bubbly starter for best rise.
• 10 g salt

Method

 

Preparation

1. In a large bowl, combine the bread flour and water, mixing until no dry flour remains.
2. Add the sourdough starter and salt, mixing until fully incorporated.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for 4-6 hours at room temperature or until doubled in size.
5. Shape the dough into a loaf and place it in a greased loaf pan.
6. Cover and let it rise for another 2 hours.
7. Preheat the oven to 220°C (425°F).
8. Bake the loaf for 25-30 minutes until golden brown.
9. Let cool on a wire rack before slicing.

Notes

Slice the loaf after it cools. Serve with butter, jam, soup, or cheese. Avoid the fridge; it dries bread faster.