Things I No Longer Buy At The Store: Bread

How to Use My Sourdough Recipe three ways: Make a Loaf of Bread, Bagels, and Baguettes

If you've mastered my simple sourdough starter, it's time to put it to use! With one basic sourdough recipe, you can create a variety of delicious baked goods, from a classic loaf to chewy bagels and crispy baguettes. Let’s break down how to adapt your sourdough dough for each one. These are my three favorite ways to use it, and I love being able to make these. I can definitely say after you learn to make bread, the store bought just isn’t the same!

Base Sourdough Dough

This dough will be the starting point for all three recipes:

Ingredients:

• 500g (about 4 cups) bread flour

• 350g (about 1.5 cups) water

• 100g (about ½ cup) active sourdough starter

• 10g (about 2 tsp) salt

Instructions:

1. Mix: Combine starter and water and use a Danish whisk to mix until it bubbles. Add the flour and salt and continue mixing until it forms a shaggy dough.

2. Stretch & Fold – Every 30 minutes for 3 hours, stretch and fold the dough to build strength.

3. Bulk Fermentation – Let the dough rise for 4–6 hours (or overnight in the fridge).

4. Divide & Shape – Now, let’s turn this dough into a loaf, bagels, or baguettes!

1. Sourdough Loaf

A classic, crusty sourdough bread perfect for sandwiches or toast.

1. Shape & Proof – Gently shape the dough into a round (boule) or oval (batard) and place it in a floured proofing basket.

2. Final Rise – Let it rise at room temperature for 1–2 hours or overnight in the fridge.

3. Preheat Oven – Heat the oven to 475°F (250°C) with a Dutch oven inside.

4. Score & Bake – Turn the dough onto parchment paper, score the top, and bake covered for 20 minutes, then uncovered for another 20 minutes until golden brown.

2. Sourdough Bagels

Chewy and golden, these bagels are a fun twist on sourdough baking!

1. Divide & Shape – After bulk fermentation, divide the dough into 8 equal pieces and shape into balls. Poke a hole in the center and stretch gently to form bagel shapes.

2. Proof – Place on a parchment-lined tray, cover, and let them rise at room temp for 1–2 hours or in the fridge overnight.

3. Boil & Bake – Bring water to a boil with 1 tbsp honey or sugar. Boil bagels for 30 seconds per side, then place on a baking sheet.

4. Bake – Bake at 425°F (220°C) for 20–25 minutes until golden brown.

3. Sourdough Baguettes

Long, airy, and crispy, these baguettes are bakery-worthy!

1. Divide & Pre-Shape – Divide the dough into 3 equal pieces and shape into rough rectangles. Let rest for 30 minutes.

2. Shape into Baguettes – Flatten each rectangle slightly, fold it like a letter, and roll it into a long log, sealing the seam tightly.

3. Final Proof – Place on a floured towel or baguette tray and let rise for 1–2 hours.

4. Preheat Oven – Heat to 475°F (250°C) with a steam tray or pan at the bottom.

5. Score & Bake – Transfer to a baking sheet, slash the tops with a sharp blade, and bake for 20–25 minutes until golden and crisp.

What are your thoughts?

With just one sourdough recipe, you can make a variety of baked goods that taste incredible! Whether you're in the mood for a classic loaf, chewy bagels, or crispy baguettes, these methods will help you master sourdough baking at home. Which one will you try first? Share in the comments what you like to make with your sourdough starter!

XO

Sarah