5-Minute cannon ball loaf

Let's make some dough! Whether you’re new to sourdough or looking to refine your technique, this 5-minute sourdough guide is the perfect starting point. In this first installment of our 5-part series, we’ll walk through the process of baking a simple, rustic loaf that will lay the foundation for all your future sourdough adventures.

Why It Matters: Sourdough baking can be as simple or as complex as you want it to be. In this recipe, we’re stripping it down to the essentials: flour, water, salt, and a proven starter. This basic loaf is designed to get you comfortable with the process without overcomplicating things. Once you’ve mastered this, you’ll be ready to expand your repertoire and get creative with your bakes.

If you're anything like me, you’ll quickly start to develop a feel for your dough. You’ll know when it’s ready to bake, how to adjust the flour-to-water ratio, and even how to experiment with add-ins like seeds/herbs or different flour blends. If the thought of mastering sourdough appeals to you, this is the perfect starting point.

When I first started teaching bread baking, I helped a high school student launch a micro bakery. He began by giving loaves away to friends and classmates. Soon, he was selling $50-100 worth of bread weekly to classmates, teachers, and even his coworkers at Wendy’s. The secret? Building a strong foundation and mastering the basics. Over time, he experimented with sourdough bagels, pizza, and even croissants — but it all started with a simple loaf like this one.

5-Minute Sourdough Recipe: Ingredients: • 300 g water • 400 g flour • 40-60 g active sourdough starter • 8 g salt

Instructions:

1. In a mixing bowl, combine the flour and salt. A quick mix will do (you just want to make sure you don’t have a big salt pocket). Mix in the culture and water until no dry flour remains.
2. Cover the bowl and let the dough rest for 15-60 minutes, performing two rounds of stretches and folds, allowing it to rest for a minimum of 15 minutes between each stretch and fold.
3. Let it ferment for 12-20 hours (this takes time-let the natural health and flavor develop the right way). Once the dough has doubled in size and is full of bubbles, invert your mixing/fermenting container onto a well-floured counter, cut off approximately 10% of your dough and reserve (this is now your culture), and gently shape the remaining dough into a ball.
4. Allow your dough to rest for 20 minutes to an hour as your oven heats to 500°F.
5. Score the dough with a sharp knife or a pair of scissors and transfer it to the preheated oven.
6. Bake for 15-20 minutes, inspect for even baking (shift in your oven if there seems to be a hot spot), continue baking for another 14-18 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
7. Cool the loaf completely before slicing to prevent a gummy crumb.
8. Store your reserved dough in the fridge for up to 2 weeks to preserve your culture. The next time you bake, simply use all of your reserved dough instead of feeding and discarding a jar of goo.

Want to take your sourdough skills to the next level? Download our free sourdough starter guide by clicking the link below. It’s packed with tips, techniques, and troubleshooting advice to help you get the most out of every bake.

Ready to level up? Stay tuned for our next post in the series, where we’ll tackle 5-Minute Focaccia — a simple, crowd-pleasing bread that’s perfect for beginners and seasoned bakers alike.

Your sourdough mastery journey continues here. 

Until next time, let's give thanks for our daily bread…