![['Close-up side view of a golden brown loaf of bread with a crusty exterior.', 'Detailed view of a freshly baked sourdough loaf showcasing its airy texture and crispy crust.', 'Side profile of a warm, appetizing bread loaf with a rich golden color and visible flour dusting.', 'Juicy, home-baked loaf of bread with a rustic appearance and soft interior.']](https://snacknova.com/wp-content/uploads/2026/06/approachable-loaf_1_U1.webp)
The Approachable Loaf
This simple bread recipe yields a hearty, wholesome loaf with a beautiful crust and tender crumb, perfect for everyday baking.
Ingredients
Levain
- 60 grams bread flour
- 60 grams water
- 10 grams 100% hydration sourdough starter
Dough
- 204 grams white whole wheat flour (for blended loaf, use 204g white whole wheat + 136g bread flour)
- 136 grams bread flour (for blended loaf)
- 247 grams water (divided)
- 7 grams sea salt
- 2.4 grams instant yeast
- 23 grams honey
- 17 grams olive oil
All of the levain
Instructions
- Mix levain ingredients, cover, and ferment 12-15 hours at room temperature.
- Add all dough ingredients to a mixer, holding back 25g water.
- Mix on low 2 min, then medium low 5-10 min until gluten develops.
- Gradually add remaining water, mixing until incorporated.
- Shape dough into a ball, let rise until doubled (about 90 min), with a fold at 45 min.
- Transfer dough to oiled loaf pan, cover, and let rise until 3/4 inch above rim.
- Bake at 425°F, then reduce to 375°F, for 40-45 min until internal temp reaches 195°F.
- Cool completely on wire rack before slicing.
Notes
Using a scraper helps shape the dough and transfer it to the pan.