Sourdough Bread

Why You’ll Love This Recipe

Sourdough bread is not only delicious but also deeply satisfying to make from scratch. Its signature tangy flavor, chewy crumb, and crusty exterior make it perfect for sandwiches, toast, or simply slathered with butter. The fermentation process also makes it easier to digest and gives it a longer shelf life than most store-bought loaves. Once you’ve mastered the method, baking sourdough becomes an addictive, rewarding ritual.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter
• Bread flour
• Water
• Salt

Directions

1. Feed your starter: Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before baking if needed.
2. Mix the dough: In a large bowl, mix the sourdough starter with water, then add the flour and salt. Stir until a shaggy dough forms.
3. Autolyse and rest: Let the dough rest (autolyse) for 30–45 minutes to allow the flour to absorb the water.
4. Stretch and fold: Over the next 2–3 hours, perform a series of stretch and folds every 30 minutes to build gluten strength.
5. Bulk fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until it has doubled in size.
6. Shape the dough: Turn the dough out onto a floured surface, gently shape it into a round or oval loaf, and let it rest briefly.
7. Final proof: Transfer to a floured proofing basket or bowl, cover, and refrigerate overnight (8–12 hours) for a cold ferment.
8. Preheat the oven: Preheat your oven to 475°F (245°C) with a Dutch oven inside.
9. Score and bake: Turn the dough onto parchment, score the top with a sharp blade, and place it in the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
10. Cool completely: Let the bread cool on a wire rack for at least 1 hour before slicing.

Servings and timing

This recipe makes 1 large loaf, yielding about 12 slices. The process takes 24 hours total, including fermentation and resting time, but active hands-on time is about 1 hour.

Variations

• Whole wheat sourdough: Replace part of the bread flour with whole wheat flour for a denser texture and nuttier flavor.
• Seeded sourdough: Mix in flaxseeds, sesame seeds, or sunflower seeds for added crunch.
• Herb sourdough: Add chopped rosemary, thyme, or garlic for extra flavor.
• Olive sourdough: Incorporate chopped olives or sun-dried tomatoes for a Mediterranean twist.
• Sweet sourdough: Add cinnamon and raisins for a breakfast-style loaf.

Storage/Reheating

Store sourdough bread at room temperature in a paper or bread bag for up to 4 days. Avoid plastic bags, which soften the crust.

To reheat, warm slices in the oven or toaster for best results. You can also refresh a whole loaf by placing it in a warm oven (around 350°F) for 10–15 minutes.

For longer storage, slice and freeze the bread in a freezer-safe bag for up to 3 months. Toast slices directly from frozen.

FAQs

What is a sourdough starter?

A sourdough starter is a fermented mixture of flour and water that captures wild yeast and bacteria. It’s used as the leavening agent in place of commercial yeast.

How do I know when my starter is ready?

Your starter is ready when it’s bubbly, active, and doubles in size within 4–6 hours of feeding.

Can I make sourdough bread without a Dutch oven?

Yes, but a Dutch oven helps trap steam for a better crust. You can use a baking stone and cover the dough with a metal bowl or add steam to the oven.

Why is my bread dense?

Dense bread may result from under-proofing, weak starter, or not enough stretch and folds during bulk fermentation.

How do I get a crisp crust?

Bake in a hot, preheated Dutch oven and remove the lid halfway through baking. Let the bread cool completely before slicing.

Can I speed up the sourdough process?

While sourdough requires time, slightly warmer room temperatures or more frequent stretch and folds can help move things along without sacrificing quality.

Can I refrigerate the dough longer than overnight?

Yes, up to 24 hours. Longer cold proofing can enhance flavor and texture.

Why is my dough so sticky?

High hydration dough can be sticky. Use wet hands when working with it and avoid adding too much flour.

How do I score the dough?

Use a sharp razor blade or bread lame to make quick, confident cuts. This helps control where the bread expands during baking.

How do I know when it’s done baking?

The loaf should be deep golden brown and sound hollow when tapped on the bottom. An internal temperature of 200–210°F is ideal.

Conclusion

Sourdough bread is a rewarding baking project that yields a crusty, flavorful loaf with incredible texture and character. While it takes time and patience, the process is straightforward and deeply satisfying. Once you master the basics, you’ll enjoy homemade bread that rivals any bakery—and you might never go back to store-bought again.

Sourdough Bread

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Sourdough bread is a naturally leavened loaf made with a fermented starter, offering a tangy flavor, chewy crumb, and crisp crust. It’s a timeless artisan bread that’s flavorful, nutritious, and deeply satisfying to bake at home.

• Author: Laura
• Prep Time: 1 hour (hands-on)
• Cook Time: 45 minutes
• Total Time: 24 hours
• Yield: 1 loaf (about 12 slices)
• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/4 cup (60g) active sourdough starter
• 3 1/2 cups (420g) bread flour
• 1 1/3 cups (320ml) water
• 1 1/2 teaspoons salt

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Instructions

1. Feed your sourdough starter 4–6 hours before baking to ensure it’s active and bubbly.
2. In a large bowl, mix the starter and water. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).
3. Perform a series of stretch and folds every 30 minutes for 2–3 hours to develop gluten.
4. Cover and let the dough bulk ferment at room temperature for 4–6 hours, until doubled in size.
5. Turn the dough onto a floured surface, shape it into a round or oval loaf, and let it rest for 20 minutes.
6. Transfer to a floured proofing basket or bowl, cover, and refrigerate for 8–12 hours for cold proofing.
7. Preheat oven to 475°F (245°C) with a Dutch oven inside.
8. Place dough on parchment, score the top, and transfer to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until crust is golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Notes

• Use a kitchen scale for accurate measurements, especially for flour and water.
• Hydration can be adjusted depending on flour type and experience level.
• Use wet hands for stretch and folds to manage sticky dough.
• A long cold ferment enhances flavor and texture.
• Scoring allows for controlled oven spring and aesthetics.

Nutrition

• Serving Size: 1 slice
• Calories: 160
• Sugar: 0g
• Sodium: 200mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg