Sourdough Bread

This Sourdough Bread is my go-to homemade loaf when I want something rustic, tangy, and deeply satisfying. It has a crisp, crackly crust and a chewy, airy interior that makes every slice worth the wait. I love how the slow fermentation brings out rich flavor and texture that’s impossible to replicate with commercial yeast.

Why You’ll Love This Recipe

I love how making sourdough feels like a craft. There’s something so rewarding about nurturing a starter and watching a dough transform into a beautiful artisan loaf. This bread has a complex taste from natural fermentation, a hearty texture, and is surprisingly forgiving once I get the hang of the process. It also pairs with everything—from soup to jam to sandwiches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter

• Bread flour

• Water (filtered or dechlorinated)

• Salt

• Rice flour or cornmeal (for dusting)

Directions

1. I feed my sourdough starter the night before so it’s bubbly and active by morning.

2. In a large bowl, I mix together flour and water until no dry spots remain. I let it rest (autolyse) for 30–45 minutes.

3. I add the salt and sourdough starter, then mix by hand until fully combined.

4. I perform a series of stretch and folds every 30 minutes for 2 hours to build gluten strength.

5. I cover and let the dough rise (bulk ferment) at room temperature for 4–6 hours, until doubled in size and puffy.

6. I shape the dough gently into a round or oval loaf and place it in a floured proofing basket or bowl.

7. I cover and refrigerate overnight for a cold proof, which enhances flavor and structure.

8. The next day, I preheat my oven to 475°F (245°C) with a Dutch oven inside.

9. I turn the dough out onto parchment, score the top with a sharp blade, and carefully transfer it to the hot Dutch oven.

10. I bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown and crisp.

11. I let it cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10–12 slices) and takes about 24 hours total, including resting and proofing time (active prep time is around 1.5 hours).

Variations

• I sometimes mix in seeds (like flax, sesame, or sunflower) for extra crunch.

• I add chopped olives, herbs, or roasted garlic to the dough for a flavorful twist.

• For a whole grain version, I substitute a portion of the bread flour with whole wheat.

• I shape smaller boules or batards when I want individual loaves.

Storage/Reheating

I store the cooled loaf in a paper bag or wrapped in a kitchen towel for 2–3 days at room temperature. If I want it to last longer, I slice and freeze it in a sealed bag. I reheat slices in the toaster or warm a whole loaf in the oven at 350°F (175°C) for about 10 minutes to refresh the crust.

FAQs

Why is my sourdough flat after baking?

Overproofing or not building enough gluten strength during folding can cause collapse. I make sure to do stretch-and-folds and watch the dough, not just the clock.

Can I use all-purpose flour instead of bread flour?

Yes, I can use all-purpose, but the loaf may be less chewy and not rise as high. I sometimes mix both flours.

How do I know when the bread is fully baked?

I tap the bottom of the loaf—it should sound hollow. Or I check the internal temp; it should be around 205–210°F (96–99°C).

Do I need a Dutch oven?

It helps create steam for that crusty exterior, but I’ve also used a preheated baking stone and a pan of water in the oven with good results.

Can I shorten the fermentation time?

Not really—long fermentation is key to sourdough’s flavor and texture. But I can speed up some steps slightly in warmer environments.

Conclusion

Making Sourdough Bread from scratch is one of those kitchen rituals I’ve come to love. It takes patience, but the payoff is a deeply flavorful, crusty loaf that tastes like it came straight from an artisan bakery. Whether I’m baking for myself or sharing with friends, it always brings a sense of pride and comfort to the table.

Sourdough Bread

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This Sourdough Bread recipe yields a rustic, chewy loaf with a golden crust and tangy flavor, thanks to slow natural fermentation. Made with just a few simple ingredients—flour, water, salt, and an active starter—this artisan-style bread delivers that perfect crackly crust and airy crumb every time. Whether you’re a seasoned baker or new to sourdough, this recipe guides you to homemade bakery-quality bread.

• Author: Mayaa
• Prep Time: 1.5 hours
• Cook Time: 45 minutes
• Total Time: 24 hours
• Yield: 1 loaf (10–12 slices)
• Category: Bread
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

• 1/4 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 1/2 cups filtered water
• 2 tsp salt
• Rice flour or cornmeal (for dusting)

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Instructions

1. Feed your sourdough starter the night before so it’s bubbly and active by morning.
2. In a large bowl, mix flour and water until fully hydrated. Let rest (autolyse) for 30–45 minutes.
3. Add salt and starter, mixing by hand until incorporated.
4. Perform 3–4 rounds of stretch-and-folds every 30 minutes over 2 hours.
5. Cover and bulk ferment at room temperature for 4–6 hours, until doubled.
6. Shape into a round or oval loaf and place in a floured proofing basket.
7. Cover and refrigerate overnight for cold proofing (8–12 hours).
8. Preheat oven to 475°F (245°C) with Dutch oven inside.
9. Turn dough onto parchment, score, and transfer to Dutch oven.
10. Bake covered for 20 minutes, then uncovered for 20–25 minutes more.
11. Let cool completely on a wire rack before slicing.

Notes

• Add-ins like seeds, olives, or herbs can be folded in during shaping.
• For whole grain variation, replace up to 30% of bread flour with whole wheat.
• A Dutch oven is ideal for creating steam and crust, but alternatives like a baking stone and water pan can work.
• Always let the loaf cool before slicing to set the crumb.

Nutrition

• Serving Size: 1 slice
• Calories: 140
• Sugar: 0g
• Sodium: 210mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg