Artisan Vegan Sourdough Leaf Loaf
- Sam
- Sep 17
- 2 min read
It's soup season baby! And what better way to celebrate than with a comforting loaf of bread.
Sourdough has always felt like a bit of an elusive craft for me. I love the romance of it – the slow ferment, the tangy aroma, the artistry of scoring patterns – but let’s just say it hasn’t always loved me back.
I’m still haunted by one particular loaf from my early attempts. I proudly pulled it from the oven, golden and rustic on the outside… only to cut in and unleash a puff of raw flour from the centre like a ghost escaping. Truly traumatic. I don’t think I’ve recovered from the shame of serving that one.
But bread, like life, is all about patience, learning, and forgiving your past mistakes. And this time – I nailed it.
This Artisan Vegan Sourdough Leaf Loaf came out beautiful. The crust sang as it cooled, the crumb was airy, and the leaf pattern bloomed just as I’d imagined. Best of all, I made it as a gift for a friend, which made the whole process feel even more special.
🌱 Artisan Vegan Sourdough Leaf Loaf
Ingredients
500g strong white bread flour (plus extra for dusting)
350g lukewarm water
100g active sourdough starter (fed and bubbly)
10g salt
Method
In a large bowl, combine flour, water, and starter. Mix until no dry patches remain. Cover and let rest for 30 minutes (autolyse).
Sprinkle in the salt and knead lightly to incorporate.
Cover and leave at room temperature for 4–5 hours, stretching and folding the dough every 30 minutes for the first 2 hours.
Turn the dough out onto a floured surface, gently shape into a round, and place seam-side up in a proofing basket or floured bowl. Cover and refrigerate overnight to develop the flavour. (8–12 hours).
Preheat your oven to 220°C (fan 200°C) with a Dutch oven inside. Turn the dough onto parchment paper. Using a sharp lame or razor, score a monstera leaf pattern: a sort of heart shape with lines going inwards towards one central stem line.
Transfer the dough into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden brown and crisp.
Let the loaf cool completely before slicing to reveal a soft, airy crumb beneath that beautiful crust.
This was my reminder to myself that baking disasters don’t have to define you. From flour-puff nightmares to a golden monstera leaf loaf, my bread journey has been worth every mistake.
Baking bread still feels a little mysterious, but now I see it less as an intimidating craft and more as a practice in forgiveness. Plus, giving this loaf to my friend reminded me of the best part of sourdough: it’s meant to be shared.
If you give this recipe a go – especially if you’ve got your own “haunted loaf” stories – I’d love to see your bread art. Tag me on Instagram @SororitasStrength so I can admire your creations (and maybe commiserate over our past bread traumas).
Blessed be,
