Why You’ll Love This Recipe

Simple Ingredients: Just flour, water, salt, and an active sourdough starter.
Hands-On Yet Rewarding: Step-by-step process ideal for beginners and experienced bakers.
Delicious Flavor: Natural fermentation creates a tangy, complex taste.
Great Texture: Crispy crust with soft, elastic crumb.
Versatile: Perfect for sandwiches, toast, or enjoying fresh with butter.

Ingredients

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

500 grams bread flour
400 grams water (room temperature)
100 grams active sourdough starter
10 grams salt

Directions

Mix the Dough: Combine flour and water in a large bowl until no dry flour remains. Rest for 30 minutes (autolyse).
Add Starter and Salt: Mix in sourdough starter and salt until fully incorporated.
Knead: Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
Bulk Fermentation: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours. Perform stretch and folds after 30 minutes.
Shape the Dough: Transfer dough to a floured surface and shape into a round loaf by tucking edges inward.
Proof: Place shaped dough in a floured proofing basket seam side up. Cover and rest for 2–4 hours at room temperature or refrigerate overnight for enhanced flavor.
Preheat Oven: Preheat oven to 450°F (230°C) with a Dutch oven inside about 30 minutes before baking.
Score and Bake: Remove hot Dutch oven, place dough inside, score top, cover with lid. Bake 30 minutes covered, then 15–20 minutes uncovered until golden brown.
Cool: Remove bread from Dutch oven and cool on a wire rack for at least one hour before slicing.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: About 5–7 hours (including fermentation and proofing)
Servings: About 12 slices

Nutrition (per slice)

Calories: 320 kcal
Fat: 1g
Protein: 10g

Variations

Use whole wheat or rye flour for different flavors and textures.
Add seeds or nuts to the dough for extra crunch.
Experiment with hydration levels for a lighter or denser crumb.

Storage/Reheating

Store bread in a paper bag or bread box for up to 3 days. Refresh crust by reheating in the oven at 350°F for 5-10 minutes.

FAQs

What is autolyse?

A rest period after mixing flour and water to improve gluten development.

How do I know when dough is properly kneaded?

It should feel smooth, elastic, and slightly tacky but not sticky.

What is stretch and fold?

A technique to strengthen dough by gently stretching and folding during fermentation.

Can I proof the dough in the fridge?

Yes, cold proofing slows fermentation and enhances flavor.

How do I score the dough?

Use a sharp knife or razor blade to make shallow slashes to control expansion during baking.

Can I bake without a Dutch oven?

Yes, use a baking stone or tray with a pan of water for steam.

How do I maintain an active sourdough starter?

Feed it regularly with equal parts flour and water and keep at room temperature or refrigerate.

Can I freeze sourdough bread?

Yes, wrap tightly and freeze for up to 3 months; thaw before eating.

Why is my bread dense?

Possible underproofing, insufficient kneading, or inactive starter.

How can I get a crispier crust?

Bake with steam, use a Dutch oven, and avoid wrapping bread while warm.

Conclusion

This sourdough bread recipe is an essential baking skill that yields a delicious, crusty loaf with rich flavor. With patience and practice, you’ll master this art and enjoy fresh, homemade sourdough any time.

Sourdough Bread: An Incredible Essential Recipe for Everyone

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This sourdough bread recipe is a straightforward guide to baking a crusty, flavorful loaf at home using just flour, water, salt, and an active sourdough starter. It delivers a tender crumb and crispy crust, perfect for all baking levels.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Total Time: About 5–7 hours (including fermentation and proofing)
Yield: About 12 slices
Category: Bread
Method: Baking
Cuisine: International
Diet: Gluten Free

Ingredients

500 grams bread flour

400 grams water (room temperature)

100 grams active sourdough starter

10 grams salt

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Instructions

Mix the Dough: Combine flour and water in a large bowl until no dry flour remains. Rest for 30 minutes (autolyse).
Add Starter and Salt: Mix in sourdough starter and salt until fully incorporated.
Knead: Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
Bulk Fermentation: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours. Perform stretch and folds after 30 minutes.
Shape the Dough: Transfer dough to a floured surface and shape into a round loaf by tucking edges inward.
Proof: Place shaped dough in a floured proofing basket seam side up. Cover and rest for 2–4 hours at room temperature or refrigerate overnight for enhanced flavor.
Preheat Oven: Preheat oven to 450°F (230°C) with a Dutch oven inside about 30 minutes before baking.
Score and Bake: Remove hot Dutch oven, place dough inside, score top, cover with lid. Bake 30 minutes covered, then 15–20 minutes uncovered until golden brown.
Cool: Remove bread from Dutch oven and cool on a wire rack for at least one hour before slicing.