By Loaflo | Yield: 1 medium round loaf (~750g)
A rustic sourdough loaf that highlights spelt flour, an ancient grain known for its nutty flavor and extensible gluten. This recipe uses a roughly 70% spelt flour blend, moderate hydration (~70%), and gentle handling to accommodate spelt’s unique properties. Difficulty: Medium. Unique characteristics: very tender, slightly sweet crumb from spelt, with a flatter profile and open holes. Baked in a Dutch oven or cloche to help contain the spread.
By Loaflo | Yield: 3 baguettes (~300g each)
Classic thin and long French-style sourdough baguettes made with bread flour and a touch of whole wheat for flavor. Hydration is moderate (~70%) to allow easier handling and tight shaping. Fermentation includes an overnight cold retard for flavor. Difficulty: Hard (shaping and scoring require practice). Unique characteristics: crisp, crackly crust, open irregular crumb, and a rich wheaty aroma. Baked on a stone with steam to achieve a bakery-quality crust.
By Loaflo | Yield: 1 large loaf (around 800-900g)
A beginner-friendly sourdough bread made mostly with bread flour at about 70% hydration. It uses simple stretch-and-fold techniques and an overnight proof for flavor development. Difficulty: Easy. Unique characteristics: a mild tang, crisp crust from Dutch oven baking, and an open, tender crumb ideal for everyday use.
By Loaflo | Yield: 1 loaf (approximately 900g)
A step-by-step recipe for a wholesome sourdough bread made entirely with whole wheat flour using a simple no-knead method. This recipe guides beginners through mixing, fermentation, shaping, proofing, and baking, while keeping the dough easier to handle. Total time is about 24 hours (including an overnight rest), with roughly 15-20 minutes of active work.
By Loaflo | Yield: 1 loaf (approximately 900g)
A step-by-step recipe for a basic sourdough bread designed with beginners in mind. It uses just flour, water, salt, and a sourdough starter to produce a crusty, flavorful loaf. This recipe guides you through each stage (mixing, fermentation, shaping, and baking) with tips to help you succeed. Total time is about 24 hours (including an overnight rest), with roughly 15-20 minutes of active work.
