Why You’ll Love Sourdough Bread Recipe Recipe
This sourdough bread is beloved because it makes bakery‑quality bread without being intimidating, and:
It’s beginner‑friendly, even if you’ve never baked sourdough before.
The timing is flexible: after the bulk rise and cold proof, you have hours to bake when it suits you.
You can easily double the recipe to make extra loaves to freeze or share.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread flour (or all‑purpose flour), plus extra for dusting
Rye flour (optional — you can use whole wheat or bread flour instead)
Fine sea salt
Filtered, dechlorinated, or spring water, room temperature or slightly warm
Active sourdough starter
Rice flour (optional, for dusting the proofing basket)
Directions
Feed Your Starter: Mix a portion of your starter with equal parts flour and water and let it ferment until it more than doubles in size.
Mix Dough: In a large bowl whisk together flour(s) and salt, add water and the active starter, and stir until combined. The dough will be sticky.
Bulk Fermentation: Cover and let rise at room temperature. Every hour for about four hours, perform stretch‑and‑folds to develop dough strength.
Shape the Loaf: Turn the dough onto a lightly floured surface and shape it into a round or oval loaf.
Bench Rest: Let the shaped dough rest uncovered for about 20 minutes.
Cold Proof: Place the dough into a floured proofing basket and refrigerate for at least 8 hours (up to 48 hours).
Preheat Oven: Preheat your oven with a Dutch oven or heavy pot inside to 500 °F (260 °C).
Score and Bake: Transfer dough to the hot pot, score the top, bake covered at 450 °F (232 °C) for about 20 minutes, remove the lid and bake another 20‑25 minutes until golden.
Servings and timing
Makes: 1 loaf
Prep time: ~20 minutes
Resting & proofing time: ~16+ hours (bulk + cold proof)
Bake time: ~40 minutes
Total time: ~17 hours
Storage/Reheating
Store cooled sourdough wrapped at room temperature for a few days. For longer storage, freeze the loaf wrapped in foil or a freezer bag for up to three months. To reheat, thaw at room temperature, then warm in the oven for a few minutes to refresh the crust.
FAQs
How do I know my sourdough starter is active?
An active starter will have bubbles and at least double in size within a few hours after feeding. A float test (a small amount floating in water) can also help confirm activity.
Can I use all‑purpose flour instead of bread flour?
Yes — all‑purpose flour can work, but bread flour gives a chewier texture thanks to higher protein.
What if my dough feels too sticky to handle?
Keep flouring your surface lightly and use wet hands to shape. Sticky dough is normal for sourdough and helps create an open crumb.
Do I have to do stretch and folds?
Stretch and fold during bulk fermentation strengthens the dough, but if you’re short on time, you can still bake with less handling.
Why cold proof in the fridge?
Cold proof slows fermentation and improves flavor and scheduling flexibility.
How do I score the bread?
Use a sharp blade or lame to make shallow cuts on the dough surface before baking; this helps control how the loaf expands.
Can I bake this without a Dutch oven?
Yes — use a baking stone or sheet and add steam to your oven with a tray of hot water or misting.
What temperature should the water be?
Room temperature or slightly warm (not hot) water helps feed the starter without harming the yeast.
How do I store leftover bread?
Wrap cooled bread in a cloth or bag at room temperature; avoid refrigeration which can dry it out faster.
Can I reuse sourdough starter discard?
Yes! Discard can be used in pancakes, crackers, and other recipes.
Conclusion
This sourdough bread recipe brings the joy of homemade artisan bread into your kitchen. With simple ingredients, flexible timing, and clear steps, you’ll be rewarded with a flavorful loaf that’s perfect for everyday eating or sharing. Give it a try and watch your sourdough skills grow with each bake.
Sourdough Bread Recipe
- Total Time: 12 hours 50 minutes
- Yield: 1 loaf
- Diet: Vegan
Description
This classic sourdough bread recipe yields a crusty loaf with a soft, chewy interior. It’s made with simple ingredients and a natural sourdough starter, perfect for beginner and experienced bakers alike.
Ingredients
- 1/4 cup (60 g) active sourdough starter (fed and bubbly)
- 1 1/2 cups (360 g) warm water
- 4 cups (520 g) bread flour
- 1 1/2 tsp (9 g) fine sea salt
Instructions
- In a large mixing bowl, whisk together the active sourdough starter and warm water until milky.
- Add the flour and mix to form a rough dough. Cover and rest for 30 minutes (autolyse).
- Sprinkle salt over the dough and mix thoroughly using the stretch and fold method. Cover and rest.
- Over the next 4 to 6 hours, perform 4 sets of stretch and folds every 30 minutes, then let the dough rise at room temperature until roughly doubled.
- Turn the dough onto a lightly floured surface, shape into a round loaf, and rest for 20 to 30 minutes uncovered.
- Do a final shape, then transfer to a floured banneton or bowl. Cover and refrigerate overnight for cold fermentation (8 to 12 hours).
- Preheat oven to 450°F (232°C) with a Dutch oven inside. Once hot, place the dough into the Dutch oven, score the top, cover, and bake for 20 minutes.
- Remove lid and bake uncovered for another 25 to 30 minutes until deep golden brown.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Notes
- Use an active sourdough starter for best results.
- Cold fermentation enhances flavor and texture.
- If you don’t have a Dutch oven, use a baking stone and steam the oven with water.
- Allow bread to cool fully before slicing to avoid a gummy texture.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 140
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
