There is something magical about pulling a warm, fluffy sourdough loaf out of the oven. The crackling crust, the soft interior, the rich aroma — it's baking at its best. But many home bakers struggle with dense, flat loaves.
So what's the real secret?
It's not just the starter. It's patience, hydration, and technique .
Let's break it down.
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1. Start with a Healthy Sourdough Starter
Your starter should be bubbly, active, and pass the “float test” (a spoonful of floats in water). Feed it 6–8 hours before baking so it's at peak strength.
2. Hydration Is Your Best Friend
Fluffy sourdough needs moisture. Aim for 70–75% hydration . A wetter dough may feel sticky, but it creates air pockets that make your bread light and soft.
3. Stretch, Don't Knead
Instead of heavy kneading, use stretch-and-folds every 30 minutes for the first 2 hours. This builds gluten gently without knocking out air.
4. Give It Time to Rise
Great sourdough is slow food. Let the dough ferment until it has doubled and feels airy. Cold-proofing overnight in the fridge improves both flavor and texture.
5. Bake with Steam
Steam in the first 15 minutes helps the loaf expand. Use a Dutch oven or place a tray of hot water in the oven.
Final Tip from Bob
Fluffy sourdough is about trusting the process . Slow down, listen to your dough, and enjoy the magic.
