Recipe

Hearty Starter Dough Bread

A cozy, crusty loaf with a soft, chewy center and that subtle sourdough tang. Built for soups, sandwiches, and ripping apart while it is still warm.

By Matt Campbell

•

4.8

A rustic round loaf of sourdough bread with a deep golden crust and a scored top cooling on a wire rack in a warm kitchen

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This is the loaf I make when I want my kitchen to smell like comfort and my dinner to feel a little more put together, even if it is just soup and a salad. It is hearty starter dough bread, meaning we are using active sourdough starter for flavor and lift, plus a touch of whole wheat for that cozy, wheaty depth.

There is no need for fancy mixers or bakery-level drama. We are going to lean on time, a few folds, and a hot pot to get that crisp crust and tender crumb. Expect a loaf that toasts like a dream, holds up to butter, and makes a grilled cheese that feels like it has a personal mission.

Why It Works

Big flavor without extra ingredients: Long fermentation builds that gentle tang and deep, bready aroma.
Cozy texture: Chewy, satisfying crumb that stays soft inside with crisp edges outside.
Reliable oven spring: A preheated Dutch oven traps steam so the loaf rises high and bakes evenly.
Flexible schedule: You can do an overnight cold proof and bake when it works for you.

Pairs Well With

Storage Tips

Day 1 and 2: Store the loaf cut-side down on a cutting board, or in a paper bag. Avoid plastic unless your kitchen is extremely dry, since plastic softens the crust fast.

Longer storage: Slice the cooled loaf, then freeze in a zip-top bag with parchment between a few slices if you want easy grab-and-toast portions. It keeps well for up to 2 months.

Re-crisp the crust: Sprinkle the crust lightly with water, then bake at 375°F for 8 to 12 minutes. It comes back to life like it never left.

Leftover plan: Cubes become croutons. Thicker slices become French toast. End pieces become bread crumbs. Nothing gets wasted on my watch.

Common Questions

My starter is bubbly, but my dough is not rising much. What gives?

Most often it is temperature. Sourdough loves warmth. Aim for a dough temperature around 75°F to 80°F during bulk fermentation. If your kitchen is cool, give it more time or proof in the oven with the light on.

Do I have to use a Dutch oven?

No, but it makes life easier. If you do not have one, bake on a preheated pizza stone or sheet pan and add steam by placing a metal pan on the bottom rack and pouring in 1 cup of hot water when the bread goes in. Be careful with the steam.

How do I know when bulk fermentation is done?

Look for about a 30% to 60% rise, visible bubbles along the sides, and a dough that feels lighter and jiggly. It should pull from the bowl more easily and hold some shape.

My loaf is gummy inside. Did I underbake it?

Possibly, yes. Sourdough often needs a little longer than you think. Use a thermometer if you can. The center should be around 205°F to 210°F. Also make sure you let it cool at least 1 hour before slicing.

Can I make this more whole wheat?

Absolutely. This recipe already uses 50 grams of whole wheat. If you want a heartier loaf, swap another 50 grams of the bread flour for whole wheat (so 100 grams whole wheat total). Whole wheat absorbs more water, so you may need an extra splash, plus a slightly longer rest before folding.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Kitchen scale (highly recommended for consistent results)
Large mixing bowl
Bench scraper (helpful but optional)
Proofing basket (banneton) or a bowl lined with a floured towel
Dutch oven with lid (5 to 7 quarts)
Lame or sharp serrated knife for scoring
Wire rack for cooling

The first time I really got starter bread to work, I felt like I had unlocked a new level of home cooking. Not in a precious way, more like, wait, I can make this with flour, water, salt, and a jar of bubbly chaos living on my counter? This loaf became my default because it fits real life. I can fold it between emails, cold-proof it while I sleep, then bake it the next day and suddenly dinner has main-character energy. Also, if you have ever eaten a heel of warm sourdough standing at the counter with butter melting into it, you get it.

Hearty Starter Dough Bread

(4.8 Reviews)

Prep Time 25 mins

Cook Time 45 mins

Total Time 13 hrs 35 mins

Servings 1 loaf (about 10 to 12 slices)

Ingredients

100 g active sourdough starter (fed, bubbly, at or near peak)
375 g warm water (about 80°F)
450 g bread flour
50 g whole wheat flour
10 g fine sea salt
Rice flour for dusting (or more bread flour)

Optional add-ins: 1 tablespoon honey for a slightly softer crumb, or 1 tablespoon olive oil for a more tender slice. Keep it simple the first time, then play.

Instructions

Mix the dough. In a large bowl, whisk the starter and warm water until the starter mostly dissolves. Add bread flour and whole wheat flour. Mix until no dry flour remains. The dough will look shaggy and a little messy. Cover and rest for 30 minutes (this helps the flour hydrate).
Add salt. Sprinkle the salt over the dough. Wet your hand and pinch and fold the dough until the salt is fully incorporated, about 1 to 2 minutes. Cover.
Bulk fermentation with folds. Let the dough rise at room temperature for 4 to 6 hours total, depending on temperature and starter strength. During the first 2 hours, perform 3 to 4 sets of stretch and folds every 30 minutes: grab one side, stretch up, fold over. Rotate the bowl and repeat 4 times per set. After the last fold, let it rise undisturbed until it looks puffier and jiggly with bubbles along the sides.
Pre-shape. Lightly flour your counter. Turn out the dough and gently shape it into a round. Use a bench scraper to tuck and tighten the surface. Let it rest 15 to 20 minutes uncovered.
Final shape. Shape into a tight boule or batard. If you are making a round, pull the dough toward you on the counter to create surface tension without tearing. Dust a proofing basket or towel-lined bowl with rice flour, then place the dough in seam-side up. Cover.
Cold proof (recommended). Refrigerate for 8 to 12 hours. This improves flavor and makes scoring easier. If you are baking the same day, proof at room temperature for 1 to 2 hours until slightly puffy.
Preheat. Place a Dutch oven with the lid on in the oven and preheat to 475°F for at least 30 minutes.
Score and bake. Cut a piece of parchment. Turn the cold dough out onto the parchment. Dust off excess flour. Score a confident slash about 1/4-inch deep. Carefully lower into the hot Dutch oven, cover, and bake for 25 minutes.
Finish uncovered. Remove the lid, reduce oven to 450°F, and bake 15 to 20 minutes more until deeply golden and crisp. For extra accuracy, the center should read 205°F to 210°F.
Cool. Transfer to a wire rack and cool for at least 1 hour before slicing. I know. It is hard. But the crumb needs time to set.

A scored sourdough loaf on parchment being lowered into a preheated Dutch oven

Nutrition information is estimated.

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