Sourdough Bread (Carl's)

This is old-school bread baking at its most rewarding.

An overnight sourdough starter gets boosted with buttermilk, honey, oats, whole wheat flour, wheat germ, and both wheat and oat bran for a loaf that’s dense with grain flavor and loaded with fiber.

The optional hop tea is a brilliant trick borrowed from pioneer-era baking. Steep dried hops in boiling water, use it as your liquid, and the natural compounds speed up fermentation while adding a subtle, earthy undertone.

You can shape the dough into traditional loaves or bake it in a cloche for that rustic, crackly crust.

Chef Tips

• The overnight starter is essential. Don’t skip it. It builds the tangy flavor base that makes this bread worth the effort.
• Grind the dry oatmeal in a blender before adding. This helps it absorb liquid evenly and creates a smoother crumb.
• Steam in the oven (a pan of water on the bottom rack) is what gives you that bakery-quality crust with a satisfying shatter.
• Knead until the dough feels silky and springs back when you poke it. Five minutes of real kneading, not gentle folding.

Variations

• Cloche method: Shape into a ball, dust the base with wheat germ, and bake covered for a rounder loaf with an extra-chewy crust.
• Hop-free version: Simply use warm buttermilk for all the liquid. You lose the fermenting boost but the bread still rises beautifully.
• Seed-topped: Before baking, brush with water and press sesame, poppy, or sunflower seeds into the top.