Time for a lovely sourdough bread again! We had to think of another recipe for using our sourdough starters and came up with this big fluffy round sourdough bread. It is a really huge one and super tasty.

When we first saw this bread coming out of the oven, it reminded us of a giant roll – and it’s exactly as delicious as rolls.

It is a simple recipe and you will not even need 20 hours to enjoy this big fluffy round sourdough bread.

Things to know before you start

Time Schedule

Steps Work time Waiting time
Levain ~5 minutes 12 hours
Poolish ~5 minutes 12 hours
Mix ~20 minutes
Bulk FermentationStretch & Fold ~10 minutes 2 hours
Shape ~10 minutes
Proof 60 minutes
Score ~5 minutes
Bake ~5 minutes 45 minutes
Cool 2 hours

This big fluffy round sourdough bread will be ready in under 19 hours.

Total ingredients

Weight Ingredient
90 g Sourdough starter – Preferably from whole wheat flour
575 g All-purpose flour
25 g Light rye flour
10 g Salt
4,1 g Yeast – Fresh
10 g Butter
400 g Water

You will have a dough of about 1.114,1 g in total.


simple recipe for a really fluffy sourdough bread. If you have never baked one before consider having a look at our recipe sourdough bread for beginners which contains a lot of details for the different steps.

Baking tools

For a nice round shape for your loaf a round banneton proofing basket is recommended. Besides that you should be good to go with some of our should have baking tools.


1. Levain

Weight Ingredient
90 g Sourdough starter – Preferably from whole wheat flour
200 g All-purpose flour
200 g Water – 26°C (78,8°F)
  • Mix all ingredients thoroughly together
  • Store sealed for 12 hours at 20-22°C (68-71,6°F)
  • At the bottom picture you can see how our levain looked after 12 hours (a lot of bubbles are a good sign)

2. Poolish

Weight Ingredient
100 g Water – Cold
0,1 g Yeast – Fresh
100 g All-purpose flour
  • Mix all ingredients thoroughly together
  • Store sealed for 12 hours at 20-22°C (68-71,6°F)
  • Even though we just used 0,1 g of yeast, our poolish doubled in size after 12 hours

3. Mix

Weight Ingredient
275 g All-purpose flour
25 g Light rye flour
10 g Salt
4 g Yeast – Fresh
10 g Butter
  • Mix all of the mentioned ingredients together in a stand mixer for 4 minutes on speed one and 7 minutes on speed two
  • The dough should be elastic and smooth

4. Bulk Fermentation, Stretch & Fold

  • Cover the dough and let it rest for a total of 2 hours at 20-22°C (68-71,6°F)
  • During that time stretch & fold the dough every 30 minutes (2 times in total) and after the 2nd time let it ferment further for 60 minutes until 2 hours in total are reached
  • After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

5. Shape

6. Proof

  • Dust your proofing basket with a bit of all-purpose flour
  • Put your previously shaped dough seam-side-up in the dusted proofing basket
  • Add a bit of flour on top
  • Cover it with a towel
  • Let it proof at 20-22°C (68-71,6°F) for 60 minutes

7. Score

  • Cover a pizza peel with parchment paper
  • Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
  • With a bread lame make one quick cut (about 2 to 3 cm deep) on top of the dough from left to right

8. Bake

  • Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
  • Put the loaf in the oven, create steam and bake for 45 minutes
  • After 10 minutes lower the temperature to 215°C (419°F), let the steam out by opening the oven door for ~45 seconds and close it again

9. Cool

  • After baking take your loaf out immediately
  • Let your loaf cool for about 2 hours on some kind of grid before you start cutting it



The crust of this big fluffy round sourdough bread is thin, crunchy and firm.


The crumb is light, fluffy and has pores that are uneven and mostly small.


This delicious sourdough bread has a subtle tarteness and pleasant firmness.

Goes good with

This one’s an allrounder again and goes good with actually everything.