Chapter 5: Beyond the Basics
What’s Next?
Once you've mastered the fundamentals—a strong starter, a well-proofed boule, and a crackling crust—it's only natural to want more. More flavor, more variety, more joy. This chapter is a gentle invitation to explore what's possible beyond the classic sourdough round.
The beauty of sourdough lies not just in its tradition, but in the freedom it gives you to create.
Exploring New Styles
Each variation offers a new rhythm, a different personality. Some loaves are enriched, others are rustic; some are shaped for beauty, others for function. The foundation remains the same—flour, water, salt, time—but the expressions are endless.
French Country Loaf (Pain de Campagne)
A rustic blend of white, whole wheat, and rye flours that yields a dark crust and earthy depth.
Use a mix of 70% bread flour, 20% whole wheat, 10% rye
Slightly higher hydration (76–78%)
Proof in a round banneton for a traditional shape
Imagine a farmhouse table, morning light, and a simple slice with salted butter.
Sourdough Focaccia
Crisp edges, airy interior, and a playground for toppings—rosemary, olives, tomatoes, garlic.
High hydration (80–85%)
No shaping required—just press into an oiled pan
Bakes in under 30 minutes
Focaccia is sourdough’s spontaneous cousin—unfussy, joyful, and always crowd-pleasing.
Sourdough Brioche
Soft, buttery, and barely sweet—perfect for brunch, French toast, or elegant rolls.
Enriched with eggs, butter, and a touch of sugar
Requires extended mixing for a smooth, elastic dough
Often cold-proofed for deeper flavor and ease of handling
The refined, indulgent side of sourdough—delicate, golden, and rich.
Seeded Multigrain Boule
Hearty, nutritious, and texturally complex—ideal for toast, sandwiches, or pairing with cheese.
Add a pre-soaked mix of seeds and grains: sunflower, flax, sesame, oats
Seeds can be incorporated or used as a crust coating
Slightly denser crumb, but deeply satisfying
A loaf that feels like nourishment—rustic, generous, and grounding.
Sourdough Baguette
Thin, crisp, and deeply caramelized—an iconic French shape that demands a bit of practice.
Lean dough with lower hydration (68–72%) for easier shaping
Requires gentle pre-shaping and careful final shaping
Multiple short proofs and scoring precision are key
A symbol of discipline and finesse—when it works, it feels like magic.
Additions & Inclusions
Once you’re comfortable, begin folding flavors and textures into your dough. Try:
Roasted garlic & rosemary
Cranberry & walnut
Cheddar & jalapeño
Olive & herb
Lemon zest & poppy seed
Always add inclusions during the later stage of bulk fermentation to preserve dough structure.
Sweet & Enriched Sourdough Bakes
Sourdough isn’t just for loaves—it can lend depth and complexity to sweet doughs and pastry hybrids.
Cinnamon rolls with tangy dough and silky glaze
Sourdough babka filled with dark chocolate or spiced fruit
Sourdough doughnuts with vanilla bean sugar
The slow fermentation adds nuance even to the sweetest treats.
What Comes Next?
This is the part of your journey where you begin to follow curiosity. Try new flours. Stretch hydration. Shape by feel. You’ve earned the confidence to explore.
You are no longer just following a recipe—you’re baking with instinct, with rhythm, with joy.