Serving: Enjoy warm with butter, olive oil, or as a base for sandwiches.
Storage: Store in a bread bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze.
Variations
Seeded Loaf: Add sesame seeds, flaxseeds, or sunflower seeds into the dough.
Herb Sourdough: Mix in rosemary, thyme, or garlic for extra flavor.
Whole Wheat Twist: Replace 1 cup of the all-purpose flour with whole wheat flour.
FAQ
Q: Do I need a Dutch oven to bake this bread?
No—though a Dutch oven helps with steam and crust. You can bake on a sheet pan with a pan of water on the bottom rack for steam.
Q: Can I make this without yeast?
Yes—skip the yeast and allow a longer rise (8–12 hours) for a true wild sourdough experience.
Q: How do I know when the bread is done?
The crust should be golden brown and the bread should sound hollow when tapped on the bottom.
