This Goldminer Bakery sourdough bread is actually quite clean with only four simple ingredients and no seed oils present. The main issue is the use of enriched wheat flour instead of organic flour, plus potential non-organic sourcing. A homemade organic sourdough version eliminates synthetic vitamins and provides superior nutrition and flavor.
Based on: Sourdough Square Bread
· Makes approximately 32 servings (2 loaves)
· Serving: 1 slice (57g)
Why This Recipe is Seed Oil Free
Commercial Sourdough Square Bread from Goldminer Bakery often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sourdough Square Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
1000g (about 8 cups) · King Arthur Organic Bread Flour
Provides structure and protein for proper gluten development in sourdough fermentation
Filtered water
720g (about 3 cups) · Filtered or spring water
Hydrates flour and provides medium for wild yeast fermentation and gluten development
Sea salt
20g (about 1 tablespoon) · Redmond Real Salt
Controls fermentation rate, strengthens gluten structure, and enhances flavor development
Active sourdough starter
200g (about 1 cup) · Homemade with organic flour (or King Arthur Sourdough Starter)
Provides wild yeast and lactobacilli for natural fermentation and signature tangy flavor
Instructions
Step 1. If you don't have an active sourdough starter, begin by creating one 7-10 days ahead: Mix equal parts organic bread flour and filtered water (50g each) in a clean jar. Feed daily by discarding half and adding fresh flour and water until it doubles in size within 4-8 hours and smells tangy.
Step 2. In a large mixing bowl, combine 720g filtered water with 200g active sourdough starter (should float in water when ready). Whisk thoroughly for 30 seconds to break up the starter completely - lumps will create uneven fermentation.
Step 3. Add 1000g organic bread flour gradually while mixing with a wooden spoon or dough whisk. Mix until no dry flour remains, about 2-3 minutes. The dough will look shaggy and rough - this is normal. Cover with damp towel and let rest for 30 minutes (autolyse phase allows flour to hydrate).
Step 4. Sprinkle 20g sea salt over the dough surface and work in using the 'pinch and fold' method: pinch the dough and salt together while turning the bowl, incorporating salt completely over 2-3 minutes. The dough will feel sticky - resist adding more flour.
Step 5. Perform bulk fermentation with stretch and folds: Every 30 minutes for the first 2 hours, wet your hands and grab one side of the dough, stretch it up and fold over to the opposite side. Rotate bowl 90 degrees and repeat 3 more times. This develops gluten structure. After 4 sets of folds, let dough rest undisturbed for 2-4 more hours until increased by 50-70% in size.
Step 6. Divide dough into two equal portions (about 950g each) for shaping. Pre-shape into loose rounds and rest 20 minutes. Final shape into boules or batards by creating surface tension through rolling and tucking motions. Place seam-side up in banneton baskets or bowls lined with floured tea towels.
Step 7. Cold retard in refrigerator for 12-48 hours - longer fermentation develops more complex flavors. Preheat Dutch oven to 475°F (245°C) for 45 minutes before baking. Score the loaves with a sharp blade or lame in decorative patterns to control expansion.
Step 8. Bake covered for 20 minutes, then remove lid and bake 20-25 minutes more until deep golden brown and internal temperature reaches 205°F (96°C). Cool completely on wire rack for at least 1 hour before slicing - the crumb continues setting during cooling. Store wrapped in linen or paper bags for up to 5 days.
Storage
Store at room temperature wrapped in linen or paper bags for 3-5 days. Freeze sliced loaves for up to 3 months. Toast day-old slices to refresh. Keep starter maintained with regular feedings for continuous bread making.
Cost Comparison
Cost per serving (homemade)$0.09
Cost per serving (store-bought)$0.45
Savings80%
Massive savings over artisan bakery prices. Initial starter investment pays off indefinitely. Bulk flour purchases and starter maintenance make this extremely economical long-term.