The Perfect Sourdough Bread Recipe

The sourdough recipe to end all sourdough recipes. Coupled with Local Flour Co. Premium Bread Flour, this hearty recipe produces a rich and crusty loaf with perfect pockets and a chewy finish.

20 mins
1 hr
12 hrs
1 loaf


  1. Measure or weigh 5 cups of Premium Bread Flour.
  2. Combine ingredients in a large bowl. 
  3. Mix all ingredients together until a sticky dough forms. If a standing mixer is available, beat ingredients for between 30 and 60 seconds. If a standing mixer is not available simply stir with a large implement or whisk until all ingredients have combined.
  4. Cover your dough with a lid or wrap and let rise for about an hour.
  5. Take your dough out of the container with care and fold it over a few more times. Cover and let sit another hour.
  6. Repeat this process a third time. After the three-hour mark fold the dough several times once again. Place in the fridge and let the dough rest for a minimum of 8 hours (up to 44 hours).
  7. Now that the prep is over, place your dough onto an adequately floured surface and form the dough into the shape of a ball. Leave the seam of the dough facing upward, cover the dough again, and let it rest on a floured surface for fifteen minutes.
  8. Form the dough into the shape of your desired loaf. Common shapes include a footlong log or a round boule. Put your dough into the base of your baker. Make sure the surface of your baker is greased or dusted with semolina. Cover the baker with a lid.
  9. Allow your dough to warm to room temperature and relax its form (approximately 2-3 hours). 
  10. Approximately one hour before bake time, place an oven rack in the middle of your oven and preheat the oven to 260 degrees Celsius.
  11.  When ready to bake, lightly powder your loaf with a minimal coat of flour. Form one or several 1/2” deep cuts through the top surface of your dough using a sharp knife. For longer shapes an arched cut down the length of the loaf works and for round shapes crosshatch patterns are also useful. 
  12. Place the lid on your baker and put it in the oven. Decrease the oven from 260 Celsius to 230 Celsius and bake your sourdough loaf for 45 minutes.
  13. Take away the lid or cover of your baker and let the loaf continue to bake for 10 to 15 minutes. Once the loaf is golden brown, has formed a good crust, and reads at least 99 Celsius at its center (with an inserted thermometer) take your loaf out of the oven, place on a cooling rack and allow to cool to room temperature.
  14. Experience satisfaction.
  15. Share and enjoy. For storage: store at room temperature in a plastic bag. For storage lasting more than a few days, use a freezer.


  • 5 cups [600g] Local Flour Co. Premium Bread Flour
  • 1.75 cups [400g] water
  • 1 cup sourdough starter
  • 1 tablespoon [18g] salt
  • Optional: 2 teaspoons diastatic malt powder (adds strength to rise and a golden hue)

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