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Wheat bread with sponge starter
Baked goods

Wheat bread with sponge starter

360 min4 serv.21 февр. 2026 г.

Description

Homemade bread is always delicious! I realized this a few years ago, when I fully switched to baking bread at home. I’ve tried many bread recipes and ways to make it. I’ve honed this bread recipe down to the gram—it never lets me down, and the loaf always tastes great. I’m sure this step-by-step recipe will help you bake tasty homemade bread as well. You can serve it with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    First, prepare a sponge: pour 150 ml of room-temperature water, add yeast, sugar, and wheat sourdough starter. Add 5 tbsp of flour from the total amount.

  3. 3

    Step 3

    Step 3

    Thoroughly mix all the sponge ingredients, cover with a cloth, and leave at room temperature to ferment for 2–2.5 hours.

  4. 4

    Step 4

    Step 4

    The finished sponge has increased in volume and is covered with bubbles.

  5. 5

    Step 5

    Step 5

    Pour 100 ml of water into the sponge, add the salt and the remaining flour.

  6. 6

    Step 6

    Step 6

    Knead the dough, cover with a cloth, and leave to ferment for another 2 hours.

  7. 7

    Step 7

    Step 7

    During fermentation, stretch and fold the dough twice at roughly 40-minute intervals, using the “stretch and fold” method.

  8. 8

    Step 8

    Step 8

    To check whether the dough is ready, press it with your finger; if the dent does not spring back right after you release the pressure, you can start shaping the bread.

  9. 9

    Step 9

    Step 9

    Place the dough on a lightly floured work surface and flatten it into a sheet.

  10. 10

    Step 10

    Step 10

    Roll the dough into a roll and pinch the edges closed.

  11. 11

    Step 11

    Step 11

    Transfer the dough to the pan seam-side down. Cover with a tea towel and leave to proof for 45–60 minutes. This bread can also be baked without a pan, as a freestanding loaf on the hearth.

  12. 12

    Step 12

    Step 12

    Before baking, score the bread in any pattern you like. Bake in a preheated oven at 250 degrees for 10 minutes, then lower the temperature to 180 degrees and bake for another 40–45 minutes.

  13. 13

    Step 13

    Step 13

    Transfer the freshly baked bread to a rack and cool to room temperature. After that, it is fully ready.

  14. 14

    Step 14

    Step 14

    The bread turned out very tasty and aromatic, with a crispy crust and a fine, porous crumb—and it stays fresh for a long time.