Mastered Crunchy sourdough

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Mastered Crunchy sourdough

May 7, 2026

I add 1 egg & 20g olive oil (for 2 loaves) but you could leave these out if you want a firmer texture. I’d increase the water by 30g.

makes 2 loaves approx 75% hydration

300g Starter

530g Water

20g Olive Oil

1 egg

820g Flour

22g Salt

(I dimple in the 22g salt in with an extra 10g warm water over top of the dough 30min after I make it. Let sit for another 30min then start my stretch and folds)

Also, highly recommend baking in a loaf pan with another pan ontop to create a mini Dutch oven. They always turn out so perfect! 450 degrees for 25min. Lid off for another 20min at 400 degrees.

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