Sourdough bread is not only delicious but also easier to digest and longer-lasting than many store-bought breads. The fermentation process develops deep flavor and a wonderfully chewy crumb with a crisp, golden crust. Though it takes time, the steps are simple and the result is well worth the wait. Plus, once you have your starter, you can make sourdough again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter (fed and bubbly)
Bread flour (or a mix of bread flour and whole wheat flour)
Water
Salt
Directions
Feed your starter: Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before starting the dough, depending on temperature and activity.
Mix the dough: In a large bowl, combine starter, water, and flour. Mix until no dry flour remains. Let it rest (autolyse) for 30–45 minutes.
Add salt: Sprinkle salt over the dough and mix thoroughly by hand or with a dough hook.
Bulk fermentation: Cover the bowl and let the dough rise at room temperature for 4–5 hours, performing a series of stretch and folds every 30–45 minutes.
Pre-shape: Gently turn the dough onto a lightly floured surface and pre-shape into a round. Let it rest for 20–30 minutes.
Final shape: Shape the dough into a tight ball or batard and place it in a lightly floured proofing basket or bowl.
Cold proof: Cover and refrigerate the dough overnight (8–12 hours).
Preheat the oven: Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.
Score and bake: Turn the dough onto parchment paper, score the top with a razor or sharp knife, and transfer it to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown.
Cool: Let the bread cool completely on a wire rack before slicing.
Servings and timing
This recipe makes 1 loaf, serving 8–10 slices. Prep time is 30 minutes (active), with bulk fermentation of 4–5 hours, an overnight proof of 8–12 hours, and a bake time of 45 minutes. Total time: about 14–18 hours, most of it hands-off.
Variations
Whole wheat: Substitute up to 50% of the bread flour with whole wheat flour for a heartier loaf.
Rye sourdough: Use some rye flour in the mix for deeper flavor and a denser crumb.
Seeded sourdough: Add sunflower, sesame, or flaxseeds for texture.
Herb-infused: Mix in rosemary, thyme, or garlic for a savory twist.
Olive sourdough: Fold in chopped olives for a Mediterranean touch.
Sweet version: Add dried fruit and a touch of honey for a breakfast-style loaf.
Sandwich loaf: Shape and bake in a loaf pan for a softer, more structured bread.
Multigrain: Add oats, millet, or other grains to the dough or top the crust.
Stuffed sourdough: Fill with cheese, herbs, or caramelized onions for a gourmet loaf.
Storage/Reheating
Store sourdough bread at room temperature in a paper bag, bread box, or wrapped in a clean towel for up to 3 days. Avoid plastic, which traps moisture and softens the crust.
For longer storage, slice and freeze in a freezer-safe bag for up to 3 months.
To reheat:
To refresh a whole loaf: Warm in a 350°F (175°C) oven for 10–15 minutes.
To toast slices: Use a toaster or toast under the broiler for a few minutes.
FAQs
What is a sourdough starter?
A sourdough starter is a mixture of flour and water that captures natural wild yeast and bacteria. It’s used to naturally leaven bread without commercial yeast.
How do I know when the dough is ready to bake?
The dough should pass the “poke test”—press a finger gently into it and it should slowly spring back. It should also have risen and become puffy.
Why does my sourdough not rise much?
Underactive starter, under-proofing, or over-proofing can affect rise. Make sure your starter is strong and bubbly before baking.
Can I skip the cold proof?
You can bake after the bulk rise, but the cold proof improves flavor, texture, and makes the dough easier to score.
Why is my crust too hard?
Try wrapping the bread in a towel for a few hours after baking to soften the crust slightly. You can also add steam to the oven or adjust bake time.
Can I make sourdough bread without a Dutch oven?
Yes, bake on a preheated baking stone or sheet pan with a pan of hot water on the bottom rack for steam.
How do I maintain my sourdough starter?
Feed it regularly with equal parts flour and water. Store at room temperature for daily use or in the fridge for weekly feedings.
What’s the best flour for sourdough bread?
Bread flour gives the best structure, but you can blend in whole wheat or rye for added flavor and nutrition.
Can I double the recipe?
Yes, but you may need a larger mixing bowl and baking vessel. Bake in two loaves if needed.
Why is my bread gummy inside?
It may be underbaked. Let it cool completely before slicing to allow the crumb to set properly.
Conclusion
Sourdough Bread is a rustic, rewarding loaf that brings both tradition and flavor to your kitchen. With just flour, water, salt, and time, you can create a beautifully crusty, tangy loaf perfect for sandwiches, toast, or enjoying simply with butter. Once you get the hang of the process, baking sourdough becomes a deeply satisfying ritual you’ll look forward to again and again.
Sourdough Bread is a naturally leavened bread made using an active sourdough starter. With a chewy crumb, golden crust, and signature tangy flavor, it’s a rewarding bake that uses only flour, water, and salt.
Author:Catherine
Prep Time:30 minutes (active)
Cook Time:45 minutes
Total Time:14–18 hours (including rest and proofing)
Yield:1 loaf (8–10 slices)
Category:Bread
Method:Baking
Cuisine:French
Diet:Vegan
Ingredients
100g active sourdough starter (fed and bubbly)
375g water (room temperature)
500g bread flour (or a mix of bread and whole wheat flour)
10g salt
Instructions
Feed your starter 4–6 hours before mixing the dough until active and bubbly.
In a large bowl, mix the starter and water. Add flour and stir until no dry bits remain. Cover and let rest for 30–45 minutes (autolyse).
Sprinkle in salt and mix by hand until incorporated.
Cover and bulk ferment at room temperature for 4–5 hours, performing stretch and folds every 30–45 minutes.
Turn the dough onto a lightly floured surface and pre-shape into a round. Rest for 20–30 minutes.
Shape into a tight ball or batard and place in a floured proofing basket or bowl.
Cover and refrigerate overnight (8–12 hours).
Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Turn the dough onto parchment paper, score the top, and transfer to the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for another 20–25 minutes until deep golden brown.
Cool completely on a wire rack before slicing.
Notes
Use a kitchen scale for best accuracy in sourdough baking.The dough should be elastic and airy after bulk fermentation.Cold proofing enhances flavor and improves scoring.Use rice flour to dust your proofing basket to prevent sticking.Let the loaf cool fully to prevent a gummy interior.
