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Sourdough bread

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Sourdough Bread — Blu's Keepsake
GoodLifeBluBreadsWeekend ProjectClassic

Sourdough
Bread

Real sourdough from scratch — patient, rewarding, and absolutely worth it.

Prep Time
30 min
Cook Time
45 min
Serves
1
Est. Cost
~$4

Sourdough is not a recipe. It is a relationship. You feed your starter, you wait, you fold, you wait again, you shape, you wait one more time, and then your kitchen fills with a smell that makes everything feel right in the world. Patience is the only ingredient you cannot rush.

Blu
🍞

Ingredients

What you'll need

Serves 1
The Dough
Active sourdough starter100g
Warm water375g
Bread flour450g
Salt10g
You Also Need
Dutch oven with lid1
Bench scraper1
Parchment paper1 sheet
Kitchen scale1

Instructions

Step by step

01
Mix the Dough
Combine active starter and warm water. Add flour and mix until no dry flour remains. Cover and rest 30 minutes.
⏱ Rest 30 minutes
02
Add Salt and Fold
Add salt and work into dough. Perform stretch and folds every 30 minutes for the next 3 hours — 6 sets total.
⏱ 3 hours of stretch and folds
03
Bulk Ferment
After folding, cover and let dough bulk ferment at room temperature 4 to 6 hours until dough has grown 50 to 75 percent.
⏱ 4-6 hours bulk ferment
04
Shape the Loaf
Turn dough onto unfloured surface. Shape into a round loaf by folding the edges toward the center and creating surface tension.
🔑 Tight shape holds better in the oven
05
Cold Proof Overnight
Place shaped loaf seam-side-up in a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate 8 to 16 hours.
⏱ 8-16 hours in the fridge
06
Bake in Dutch Oven
Preheat oven to 500°F with Dutch oven inside for 1 hour. Turn cold dough onto parchment, score the top, bake covered 20 minutes then uncovered 20 to 25 minutes until deep golden brown.
⏱ 20 min covered + 20-25 min uncovered
07
Cool Before Cutting
Let bread cool on a wire rack at least 1 hour before cutting. Cutting too early makes the crumb gummy.
🔑 Wait the full hour — it matters

Blu's Tips

🦠
Your Starter Must Be Active
Feed your starter 4 to 8 hours before making this dough. It should be bubbly, doubled in size, and smell slightly tangy. If not — feed it again and wait.
⚖️
Use a Kitchen Scale
Sourdough is baking science. Measuring by weight instead of cups is the difference between a great loaf and a disappointing one.
❄️
Cold Proof Is Your Friend
The cold overnight proof develops flavor and makes the dough easier to handle and score. Do not skip it.
🔥
Preheat the Dutch Oven
A screaming hot Dutch oven creates the steam the bread needs to get that crackling crust. Preheat it a full hour.

How to Store It

Keep it fresh as long as possible

🍞
Room Temperature
3 Days
Store cut-side down on a cutting board or in a bread bag. Do not refrigerate — it dries the crumb.
🧊
Freezer
3 Months
Slice before freezing. Toast slices directly from the freezer — they come back perfectly.
🌡️
Refresh Day-Old Bread
Quick Fix
Sprinkle with water and bake at 400°F for 5 minutes to revive a stale loaf. Works every single time.
🙏

Good bread takes time. So do the best things in life. Give it the time it deserves.

— Blu  ·  GoodLifeBlu.com

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