Can You Bake Five Bakery-Level Loaves of Sourdough Bread in Your Home Kitchen?
If you’ve ever wondered whether it’s possible to master a professional-quality sourdough bread recipe in your own kitchen — and make five golden, crusty loaves all at once — you’re not alone. According to Google Trends, searches for “homemade sourdough” surged 300% during the pandemic, and the baking interest hasn’t slowed. With the right method, ingredients, and a bit of fermentation magic, you can absolutely produce bakery-quality results from home. This post will guide you through a foolproof sourdough bread recipe that’s both beginner-friendly and scalable — resulting in five perfect loaves.
Let’s dive in and take your sourdough game to the next level!
Table of Contents
Ingredients List
Creating sourdough that’s crusty on the outside and pillowy inside requires a few essential ingredients and great timing. Below, we’ve broken it down for you, separating the core from the complementary.
For Cooking the Dough:
- 1000g Bread Flour — high-protein flour (at least 12%) ensures a good rise
- 750g Water — filtered, room temperature (substitute with 50% buttermilk for a tangier taste)
- 200g Active Sourdough Starter — bubbly and fed within 6 hours
- 20g Sea Salt — helps strengthen gluten and add flavor
For Dressing the Loaves:
- Cornmeal or semolina flour — for dusting bannetons and added crunch
- Olive oil (optional) — brushed lightly before baking for a more golden crust
Substitution Tips:
– No bread flour? Mix 50% all-purpose flour with 50% whole wheat flour.
– For GF folks, Bob’s Red Mill Gluten-Free Baking Flour + 1 tsp xanthan gum per cup can substitute flour, though results may vary.
Timing
Efficiency matters when planning to bake five loaves. Here’s a quick breakdown of time you’ll need:
- Prep Time: 60 minutes
- Bulk Fermentation: 4 to 6 hours
- Cold Proofing (Overnight): 8 to 12 hours
- Baking Time: 45 minutes per batch
Depending on your oven size, you can bake 2 or 3 loaves at once. Total hands-on time: roughly 90 minutes for all five loaves — which is 20% less than typical large-batch sourdough recipe ideas.
Step-by-Step Instructions
Step 1: Build the Leaven (10 Minutes)
Mix 50g starter + 200g water + 200g flour in a large bowl. Cover and rest at room temperature for 3–5 hours, or until bubbly and risen by about 50%.
Step 2: Mix the Dough (15 Minutes)
To your leaven, add 800g water and stir to “melt” it. Then add 1000g bread flour. Mix until shaggy. Rest for 30 minutes (this is called “autolyse”).
Step 3: Add Salt (5 Minutes)
Add 20g salt + remaining 50g water. Squeeze and fold dough until incorporated. Dough will feel smoother now.
Step 4: Stretch and Fold (Every 30 Mins for 2 Hours)
Over the next 2 hours, perform 4 stretch-and-folds (lift, stretch, and fold the dough over itself from all four sides). This builds gluten and structure.
Step 5: Bulk Fermentation (4–6 Hours)
Allow dough to ferment at room temperature. It should rise 50–75% and show bubbles on the surface.
Step 6: Divide and Pre-Shape (10 Minutes)
Flour your work surface. Divide dough into 5 equal pieces (~460g each). Pre-shape them into rounds, cover with a damp towel, and rest for 20 minutes.
Step 7: Final Shape the Loaves (10 Minutes)
Shape each rested dough ball into a boule or bâtard. Place seam-side-up into floured bannetons.
Step 8: Cold Proof (8–12 Hours Overnight)
Place loaves in the fridge overnight. This deepens flavor and strengthens structure.
Step 9: Bake (45 Minutes per Batch at 475°F)
Next day, preheat oven with Dutch ovens in it. Bake each loaf directly from the fridge in a Dutch oven at 475°F for 20 minutes covered, then 25 minutes uncovered. Repeat until all 5 are baked.
Nutritional Information
Each loaf contains approximately:
- Calories per loaf: 1220
- Carbohydrates: 226g
- Protein: 40g
- Dietary Fiber: 6g
- Total Fat: 4g (from olive oil, if used)
- Sodium: 1750mg
Great source of plant-based protein and clean carbs. Fermentation reduces phytic acid, making minerals more bioavailable.
Healthier Alternatives for the Recipe
Want a more nutritious take? Try these substitutions with no compromise on flavor:
- Replace 30% of flour with whole wheat or spelt for more fiber
- Use flaxseed meal for added omega-3s (mix into dressing topping)
- Go low sodium: lower the salt to 12g, boosting flavor with herbs like rosemary or thyme
- Swap half the water with kefir for a probiotic punch
These swaps maintain pliability and fermentation quality.
Serving Suggestions
Sourdough shines solo but enhances various dishes:
- Slice and toast with herbed butter and sea salt
- Use for avocado toast with feta and chili flakes
- Grilled sourdough sandwich with gruyère and caramelized onions
- Cube and turn leftovers into tangy croutons
Personal tip: I love topping slices with whipped ricotta, fig jam, and cracked black pepper.
Common Mistakes to Avoid
- Using an underfed starter: Always feed 6–8 hours before baking
- Skipping autolyse: It really improves the dough’s extensibility
- Underproofing: Look for the “finger poke” test — it should spring back slowly, not quickly
- Too much flour during shaping: Leads to dense loaves; use minimally to prevent sticking
Use these cues to steer clear of common pitfalls, especially for multi-loaf batches.
Storing Tips for the Recipe
You’ll want your hard work to last! Here’s how:
- Let loaves cool completely before storing — at least 4 hours
- Store whole loaves in a paper bag inside a bread box for 2–3 days
- For longer storage, wrap in plastic and freeze up to 3 months
- Slice before freezing for easy reheating (toaster or oven works great)
Avoid refrigeration, which dries out the loaf quickly.
Conclusion
Mastering this sourdough bread recipe means you’re not just baking — you’re crafting tradition, flavor, and technique. With just flour, water, salt, and time, you can transform your kitchen into an artisanal bakery producing five loaves to share, gift, or freeze.
Give it a go today, and don’t forget to share your results in the comments. Hungry for more? Check out our other delicious sourdough recipe ideas for absolute inspiration!
FAQs
Can I double this recipe to make 10 loaves?
Absolutely — just ensure your mixing bowl is big enough, and stagger baking to maintain proper oven heat.
What if I don’t have a Dutch oven?
Use a pizza stone + an inverted metal bowl or bake directly with steam (pour hot water into a tray beneath your loaf).
How do I know if my sourdough starter is ready?
Feed it and wait 6–8 hours. It should double and pass the “float test” (a spoon of starter floats in water).
Why is my sourdough dense?
Most likely causes: underproofed dough, unfed starter, or too much flour during shaping.
Can I add flavors like herbs or cheese?
Yes! Mix-ins are best added during last stretch-and-fold. Try chopped rosemary or shredded cheddar.
How long does the bread stay fresh?
Best enjoyed within 3 days. Freeze after day 3 for optimal texture preservation.
