Sourdough Loaves Singapore

Our Sourdough Bread

Our sourdough bread in Singapore is made slowly, by hand, and with intention. Built around a naturally fermented starter and shaped through time rather than force, each loaf reflects a process focused on balance, structure and flavour. This page explains how we make our sourdough bread — from fermentation and shaping to baking and cooling — and why small decisions along the way make a meaningful difference in the final loaf.

At the good loaf, we bake small-batch artisan sourdough bread in Singapore, available for pickup and delivery. If you are looking to buy naturally leavened sourdough bread in Singapore, our loaves are baked fresh each week using slow fermentation and real ingredients — no improvers, no shortcuts.

Simple. Honest. Fresh.

Naturally fermented sourdough starter used to make our sourdough in Singapore

The Sourdough Starter Behind our Naturally Fermented Bread - Active since 2019

The starter behind our loaves

Every sourdough bread we bake is built around the same naturally fermented starter we have been working with since 2019 — a starter that also forms the base of our focaccia.

Keeping a starter alive over many years isn’t accidental. It requires regular care, consistency, and an understanding of how it behaves day after day. Even when we’re not baking, the starter still needs to be fed and refreshed, sometimes requiring part of it to be discarded to keep it active and balanced.

Sourdough breads can vary widely in character. Some are deliberately very sour or slightly sticky, others much milder. This isn’t necessarily a question of quality, but of taste and fermentation choices. Over- or under-fermentation can quickly shift the balance.

Small changes make a big difference. Just 1–2% more or less water, or 30–60 minutes longer or shorter starter fermentation, can noticeably affect flavour, texture, and acidity. To achieve consistency, we work in a strict routine, measuring carefully and adjusting deliberately, so each loaf stays as close as possible to the one before it.

We choose to bake balanced sourdough — not aggressively sour. Our aim is a rounded flavor and clean crumb that works just as well with sweet toppings as with savory ones, without the bread dominating the experience.

For us, the starter isn’t a recipe or a marketing story. It’s a working tool that demands discipline. Managing it carefully is what allows us to bake bread that’s consistent, versatile, and dependable — loaf after loaf.

Building our naturally
fermented sourdough

Our sourdough starts with a measured portion of starter — around 20% — mixed with flour and water. Salt is added later, once the dough has come together, as it slows fermentation and strengthens the structure.

After mixing, the dough rests for about 30 minutes. This pause allows the flour to hydrate fully and the dough to relax before further handling.

Strength is then developed gradually through a series of stretch and folds, performed at roughly 30-minute intervals, three to four times in total. This approach builds structure without overworking the dough, preserving extensibility and balance.

Depending on the bread, inclusions such as seeds, honey, chocolate, chilli, or other ingredients are introduced during this stage. Some are added early, others midway or toward the end of the folding process, depending on how they interact with the dough and the flavour profile we’re aiming for.

Unlike yeast-based doughs, sourdough cannot be rushed or aggressively mixed. Standard household mixers tend to overwork the dough and break down its structure, which is why this stage relies on time, gentle handling, and attention rather than force.

This slower, hands-on process is also why sourdough bread is generally more time-intensive and demanding than yeast bread — and why it’s handled differently from start to finish.

Only after this stage does shaping begin — a step that deserves its own focus.

Sourdough starter and dough preperation for naturally fermented bread and focaccia in Singapore

Sourdough starter and dough preparation for naturally fermented bread at our home kitchen bakery in Singapore.

From Dough to Loaf

The steps that shape structure and flavour

Sourdough dough being gently released from the bowl during natural fermentation in Singapore.

Releasing the dough

Shaping starts by carefully retrieving the dough from the bowl. We turn it over and allow it to fully release itself from the glass surface, without scraping or forcing it. This usually takes 30–60 seconds.

A clean release is the first quality check. Any residue left behind is a signal that the dough is not yet ready. When the structure is right, the dough detaches on its own.

Hand shaping naturally fermented sourdough bread to build surface tension before proofing.

Shaping with tension

Shaping is done slowly, with soft hands, time, and just enough flour to prevent sticking. The dough is never pressed into shape. Instead, it is turned and gently tightened in repeated movements until the surface becomes smooth, dry to the touch, and naturally rounded.

This step builds surface tension while preserving the internal structure. Once shaped, the dough is placed into bannetons and left to rest overnight in the fridge, where fermentation slows and structure settles.

Scoring

Before baking, the dough is scored with a dedicated blade. The cuts are made deliberately and relatively deep to control how the loaf expands in the oven.

Proper scoring allows the bread to open where intended, supporting good oven spring and an even internal structure.

For breads with seeds or other exterior coatings, the shaped dough is rolled in these ingredients before scoring.

Baking

Both the oven and the cast iron pots are fully preheated. We bake our loaves in cast iron not to shape them, but to create a stable baking environment with strong heat and steam.

Baking takes about 40 minutes. The first half is done with the lid on, with a light water mist added before closing it. The second half is baked uncovered, allowing the crust to deepen in colour and develop its final texture.

Naturally fermented sourdough bread cooling before first cut in our SIngapore home bakery

Cooling and the first cut of our sourdough bread

Once baking is finished, the loaf is carefully lifted out of the pot and placed on a cooling rack. It’s still extremely hot, and the crust continues to set as steam escapes. Proper cooling matters: air needs to circulate all around the bread, which is why each loaf rests for at least two hours before it’s touched again.

As the loaf cools, the crust begins to crackle. That quiet, crisp sound is the final confirmation of a well-developed oven spring — a deeply satisfying moment after two days of mixing, resting, shaping, and baking.

The last step comes when the loaf is finally sliced. Cutting through the crust and revealing the crumb inside is where everything comes together — structure, texture, and balance. And having a proper knife makes all the difference. We can help with that as well.

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