There’s nothing quite like the aroma of freshly baked sourdough bread filling your kitchen. With its crisp, golden crust, chewy texture, and tangy flavor, homemade sourdough is a rewarding baking project that delivers bakery-quality results. While it requires patience, the process is surprisingly simple and relies on just a few basic ingredients.
Why You’ll Love This Recipe
- Crispy, artisan-style crust
- Soft, chewy interior with beautiful air pockets
- Naturally fermented for rich flavor
- Made with simple pantry ingredients
- No commercial yeast required
Ingredients
For the Dough
- 500g (4 cups) bread flour
- 350g (1½ cups) water, room temperature
- 100g (½ cup) active sourdough starter
- 10g (2 teaspoons) salt
Optional
- Rice flour for dusting
- Extra flour for shaping
Equipment
- Large mixing bowl
- Bench scraper
- Dutch oven or baking stone
- Kitchen scale (recommended)
- Banneton basket or bowl lined with a towel
- Sharp knife or bread lame
Before You Begin
Your sourdough starter should be active and bubbly. Feed it 4–8 hours before mixing the dough. A ready starter should have doubled in size and pass the float test by floating in water.
Step 1: Mix the Dough
In a large mixing bowl, combine the water and active sourdough starter. Stir until mostly dissolved.
Add the bread flour and mix until no dry flour remains. The dough will look shaggy and rough.
Cover the bowl and let the dough rest for 30 minutes. This resting period, known as autolyse, helps develop gluten and improves texture.
Step 2: Add Salt
Sprinkle the salt over the dough. Wet your hands slightly and work the salt into the dough by squeezing and folding it until fully incorporated.
Cover and let rest for another 30 minutes.
Step 3: Stretch and Fold
Over the next 2 hours, perform a series of stretch-and-folds every 30 minutes.
To do this:
- Wet your hands.
- Grab one side of the dough.
- Stretch it upward gently.
- Fold it over the center.
- Rotate the bowl and repeat on all four sides.
You should complete 4 sets of stretch-and-folds. The dough will become smoother and stronger with each round.
Step 4: Bulk Fermentation
Cover the dough and allow it to ferment at room temperature for 4–6 hours, depending on the temperature of your kitchen.
The dough is ready when:
- It has increased by about 50–75% in volume.
- Small bubbles appear on the surface.
- It feels light and airy.
Avoid over-fermenting, as the dough can become difficult to shape.
Step 5: Pre-Shape the Dough
Turn the dough onto a lightly floured surface.
Using a bench scraper, gently shape it into a round ball.
Let it rest uncovered for 20–30 minutes.
This rest allows the gluten to relax before final shaping.
Step 6: Final Shaping
Shape the dough into a tight round or oval loaf.
To create surface tension:
- Pull the dough toward you on the work surface.
- Rotate and repeat until the surface becomes smooth and taut.
Place the dough seam-side up in a well-floured banneton basket or towel-lined bowl.
Step 7: Cold Proof
Cover the basket and refrigerate for 8–16 hours.
This overnight fermentation develops flavor and makes the dough easier to score before baking.
Step 8: Preheat the Oven
Place a Dutch oven with its lid inside the oven.
Preheat to 475°F (245°C) for at least 45 minutes.
A thoroughly heated Dutch oven creates steam and helps form the signature sourdough crust.
Step 9: Score the Dough
Remove the dough from the refrigerator.
Turn it onto a piece of parchment paper.
Using a sharp knife or bread lame, make one deep slash across the top about ½ inch deep.
This allows the bread to expand properly during baking.
Step 10: Bake
Carefully place the dough into the hot Dutch oven.
Cover with the lid and bake for 20 minutes.
Remove the lid and continue baking for 20–25 minutes, or until the crust is deep golden brown.
The internal temperature should reach approximately 205–210°F (96–99°C).
Step 11: Cool Completely
Transfer the loaf to a wire rack.
Allow it to cool for at least 1 hour before slicing.
Although it’s tempting to cut into warm bread, cooling helps the crumb finish setting and prevents a gummy texture.
Tips for Perfect Sourdough
- Use a strong bread flour with high protein content.
- Keep your starter healthy and active.
- Weigh ingredients for consistent results.
- Don’t rush fermentation; flavor develops with time.
- Cold proofing overnight creates the best texture and taste.
Storage
Store sourdough bread at room temperature in a paper bag or bread box for up to 3 days.
For longer storage, slice and freeze for up to 3 months. Toast slices directly from frozen for fresh-baked flavor anytime.
Serving Ideas
Enjoy sourdough bread:
- Toasted with butter and jam
- As the base for sandwiches
- Alongside soups and stews
- Dipped in olive oil and herbs
