If I'm making a sourdough loaf to bring to a party, give to a friend, or for a weekday staple, it's this one. It's perfectly balanced between tangy, sweet, buttery, hearty, and salty. This is my tried-and-true recipe, and it hasn't failed me. No separate preferment to mix the night before; just feed your starter 10-12 hours before mixing the dough.
Bread Flour: This flour has a 12-14% protein content, which helps with gluten formation and structure in the loaf. It is vital to trapping gases, thus helping the loaf rise, as well as the ability for the loaf to be free-form when baking. Bread flour is almost always my go-to for sourdough boules.
Whole Wheat Flour: I like to add a little whole wheat flour to add depth of flavor as well as more bacteria from the flour, which helps feed the cultures in sourdough. If you don't have whole wheat flour, feel free to replace it with more bread flour or all-purpose flour!
Honey: I find the best sourdough has a balance between the tang from the fermentation and a little sweetness. My go-to is honey, but any natural, liquid sweetener will do. Date syrup or agave nectar are great, but I've also used regular white sugar or maple syrup. Note that maple syrup may affect the flavor profile, and white sugar has less liquid, so you may need to add a splash more water.
Olive Oil: Adding fat to the loaf gives it a buttery flavor and texture, and I've found that this simple addition improves flavor and texture.
Sea Salt:
