Joshua Weissman Sourdough Recipe: Bake Like a Pro


Joshua Weissman, a popular chef and food content creator, has shared his much-loved sourdough bread recipe. With its crisp crust and airy crumb, this sourdough bread is a testament to the art of fermentation and the simplicity of quality ingredients.

Let’s delve into the process of creating this Joshua Weissman sourdough bread that has become a staple in many kitchens.

Essential Equipment

To make the Joshua Weissman sourdough bread recipe, you will need the following equipment:

  1. Large mixing bowl
  2. Small bowl
  3. Plastic wrap
  4. Bannetons (proofing baskets) dusted with rice flour or all-purpose flour
  5. Cast-iron combo cooker with lid (Buy here)
  6. Wire rack for cooling
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These items are essential for mixing, proofing, shaping, and baking the sourdough bread.

Joshua Weissman Sourdough Recipe



  • 35g mature sourdough starter
  • 35g whole wheat flour
  • 35g all-purpose flour
  • 70g room temperature water


  • 804g good bread flour
  • 75g whole wheat flour
  • 680g water at 90°F (32°C), divided
  • 18g fine sea salt


  1. Combine the levain ingredients in a small bowl and let it rest in a warm area (70-80°F/21–27°C) for 5 hours.
  2. One hour before the levain is ready, prepare the dough. Mix the bread flour and whole wheat flour in a large bowl. Add 580g water to the flour mixture (keep 100g aside for later).
  3. Mix the dough until it comes together. Cover with plastic wrap and let it rest in a warm area (70–80°F/21–27°C) for 1 hour.
  4. Combine the dough and levain, using some of the reserved water. Rest for 20 minutes.
  5. Add the sea salt and remaining water, and mix until incorporated. Knead for 2 to 4 minutes or until the dough is smooth. Rest for 15 minutes in the warm area.
  6. Do 6 sets of stretch and folds, resting for 15 minutes between the first three and 30 minutes between the last three. Keep the dough in the warm area during each rest.
  7. Let the dough rest for a final ½ hours, undisturbed.
  8. Divide the dough into 2 even pieces. Pre-shape each piece into a light boule and rest for 5 to 10 minutes.
  9. Shape each ball of dough into a batard and place into bannetons dusted with rice flour or all-purpose flour.
  10. Refrigerate overnight.
  11. Preheat a cast-iron combo cooker to 500°F (260°C) for 1 hour.
  12. Carefully place a dusted loaf into the hot pan, score the top, and cover with the larger lid. Bake for 20 minutes.
  13. Remove the top from the combo cooker and reduce the oven temperature to 450°F (230°C). Bake for an additional 20 to 30 minutes, or until the loaf is a deep brown color.
  14. Cool the bread on a wire rack until room temperature. Repeat with the other loaf.
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Ideas to Enjoy the Sourdough Bread

Here are some ideas to enjoy your freshly baked Joshua Weissman sourdough bread:

  1. Toast with Butter and Jam: Slice the bread, toast it lightly, and spread with your favorite butter and jam for a simple and delicious breakfast.
  2. Avocado Toast: Mash some ripe avocado onto toasted sourdough slices, and season with salt, pepper, and a squeeze of lemon juice for a healthy and satisfying snack or meal.
  3. Sandwiches: Use the sourdough bread to make sandwiches with your favorite fillings like turkey and cheese, BLT, or grilled vegetables for a tasty lunch option.
  4. Bruschetta: Toast slices of sourdough bread, rub them with a garlic clove, and top with diced tomatoes, basil, olive oil, salt, and pepper for a flavorful appetizer.
  5. French Toast: Use thick slices of sourdough bread to make a decadent French toast. Dip the slices in a mixture of beaten eggs, milk, and cinnamon, then fry until golden brown.
  6. Breadcrumbs: If you have extra sourdough bread, you can dry it out in the oven and blend it into breadcrumbs to use as a crunchy topping for pasta dishes or a coating for chicken or fish.
  7. Bread Pudding: Stale sourdough bread can be used to make a delicious bread pudding. Combine the bread with eggs, milk, sugar, and your choice of flavorings like cinnamon, vanilla, or raisins, then bake until set.
  8. Croutons: Cube stale sourdough bread, toss it with olive oil, salt, and herbs, and bake until crispy to make homemade croutons for salads or soups.
  9. Grilled Cheese: Use slices of sourdough bread to make a gourmet grilled cheese sandwich with your favorite cheese and toppings.
  10. Sourdough Panzanella: Cube stale sourdough bread and combine it with tomatoes, cucumbers, red onion, basil, olive oil, and vinegar for a refreshing panzanella salad.

These are just a few ideas to enjoy your sourdough bread, but feel free to get creative and experiment with different toppings and flavor combinations!

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Joshua Weissman: Texture Over Taste
shifts focus to texture in over 75 recipes, highlighting creamy, crunchy, chewy, aerated, fluid, and fatty elements. With irreverent intros, Weissman encourages readers to see cooking as a fun adventure, embracing a new culinary perspective.

How to Store

To store Joshua Weissman sourdough bread and keep it fresh for longer, follow these tips:

  1. Cool Completely: Allow the bread to cool completely on a wire rack before storing to prevent condensation, which can make the crust soggy.
  2. Wrap Properly: Once the bread is completely cooled, wrap it tightly in a clean kitchen towel or in a paper bag. Avoid using plastic wrap, as it can trap moisture and make the crust soft.
  3. Store at Room Temperature: Store the wrapped bread at room temperature in a cool, dry place, such as a bread box or pantry. Avoid storing it in the refrigerator, as the cold temperature can dry out the bread and make it stale faster.
  4. Use a Bread Box: If you have a bread box, store the wrapped bread inside to protect it from air and humidity.
  5. Refrigerate for Longer Storage: If you need to store the bread for more than a few days, you can freeze it. Wrap the cooled bread tightly in plastic wrap, then place it in a resealable plastic bag and freeze for up to three months. To thaw, let the bread sit at room temperature for a few hours or overnight.

By following these tips, you can help extend the freshness of your sourdough bread and enjoy it for longer periods.

The Slim Palate Paleo Cookbook
Joshua Weissman details his 100-pound weight loss journey, shifting from trendy diets to real, whole foods. Featuring 100+ recipes suitable for all cooks, the book emphasizes health and happiness by eliminating grain, gluten, and refined sugar. Weissman showcases flavorful dishes like Rolled Pork Loin, among others.

Calorie Information

The calorie content of sourdough bread can vary based on the recipe and serving size. On average, a slice of sourdough bread (about 2 ounces or 56 grams) contains approximately 160 to 200 calories. This calorie count includes both the crust and the crumb of the bread. However, it’s important to note that these values are approximate and can vary based on the specific ingredients or products.

Joshua Weissman’s sourdough bread recipe embodies the essence of homemade goodness and the joy of baking. As you embark on your sourdough journey with this recipe, embrace the process, and savor the rewarding taste of freshly baked bread.

Whether you’re a seasoned baker or a novice in the kitchen, Joshua’s recipe invites you to explore the world of sourdough and create something truly special with your own hands.

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