Homemade Sourdough Bread Recipe
There is something timeless about baking a loaf of sourdough bread from scratch. The crackling crust, chewy interior, and deep flavor make it one of the most rewarding breads you can bake at home. While sourdough requires patience, the process itself is surprisingly simple. With an active starter, a few basic ingredients, and some time, you can create bakery-quality bread in your own kitchen.
Whether you're new to sourdough or looking to refine your technique, this recipe provides a reliable foundation for beautiful homemade loaves.
What Makes Sourdough Special?
Unlike breads made with commercial yeast, sourdough relies on a fermented starter made from flour and water. Wild yeast and beneficial bacteria naturally present in the environment help the dough rise and develop its signature flavor.
Many bakers love sourdough because it offers:
- Rich, complex flavor
- Chewy texture
- Crisp artisan-style crust
- Simple ingredients
- Traditional fermentation process
Ingredients
For One Large Loaf
- 100 grams active sourdough starter (about ½ cup)
- 350 grams warm water (about 1½ cups)
- 500 grams bread flour (about 4 cups)
- 10 grams salt (about 2 teaspoons)
Equipment
While not required, these tools can make the process easier:
- Large mixing bowl
- Kitchen scale
- Dough scraper
- Proofing basket (banneton)
- Dutch oven with lid
- Parchment paper
Before You Begin
Your starter should be active and bubbly before making bread.
A healthy starter should:
- Double in size after feeding
- Look airy and bubbly
- Have a pleasant tangy aroma
Many bakers feed their starter 4 to 8 hours before mixing dough.
Step 1: Mix the Dough
In a large bowl, combine:
- Active starter
- Warm water
Stir until the starter dissolves.
Add the flour and mix until no dry flour remains.
Cover and allow the dough to rest for 30 minutes.
This resting period is called the autolyse and helps improve dough structure.
Step 2: Add Salt
Sprinkle salt over the dough.
Mix thoroughly until fully incorporated.
The dough may feel sticky and rough at first.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for approximately 4 to 6 hours.
During the first 2 hours, perform a series of stretch-and-folds every 30 minutes.
How to Stretch and Fold
- Wet your hands.
- Lift one side of the dough.
- Stretch it upward.
- Fold it over itself.
- Rotate the bowl and repeat.
These folds help develop strength without heavy kneading.
Step 4: Shape the Dough
When the dough has expanded noticeably and feels airy, turn it onto a lightly floured surface.
Shape into a round loaf by gently pulling the surface taut.
Allow the dough to rest for 15 minutes.
Perform a final shaping and place seam-side up into a floured proofing basket or bowl lined with a floured towel.
Step 5: Final Proof
Cover and allow the dough to rise.
You have two options:
Same-Day Bake
Proof at room temperature for 2 to 3 hours.
Overnight Method
Refrigerate for 8 to 16 hours.
Many bakers prefer overnight proofing because it develops additional flavor and makes scoring easier.
Step 6: Preheat the Oven
Place a Dutch oven with its lid inside the oven.
Preheat to 475°F (245°C) for at least 30 minutes.
A thoroughly heated Dutch oven helps create the steam needed for a crisp crust.
Step 7: Score the Loaf
Turn the dough onto parchment paper.
Using a sharp blade or bread lame, make one long slash across the top.
This allows the loaf to expand properly during baking.
Step 8: Bake
Carefully transfer the dough and parchment into the hot Dutch oven.
Cover with the lid.
Bake:
- 20 minutes covered
- 25 to 30 minutes uncovered
The loaf should be deep golden brown with a crisp crust.
Step 9: Cool Completely
Transfer the bread to a wire rack.
Allow it to cool for at least 1 hour before slicing.
Cutting too soon can result in a gummy texture.
Tips for Better Sourdough
Use a Kitchen Scale
Weight measurements provide more consistent results than cups.
Don't Rush Fermentation
Temperature affects rise times. Cooler kitchens may require longer fermentation.
Wet Hands Help
Sourdough can be sticky. Damp hands make handling easier.
Try Different Flours
Mixing in small amounts of whole wheat or rye flour can add flavor and character.
Delicious Variations
Whole Wheat Sourdough
Replace 20% of the bread flour with whole wheat flour.
Rosemary Garlic Sourdough
Add 1 tablespoon chopped fresh rosemary and 2 cloves minced garlic during mixing.
Seeded Sourdough
Coat the outside with sesame, sunflower, or pumpkin seeds before baking.
Cinnamon Raisin Sourdough
Add raisins and cinnamon during the final folds for a breakfast-style loaf.
Storage
Store at room temperature in a bread box, paper bag, or wrapped loosely in a clean towel.
Avoid storing fresh bread in plastic, which can soften the crust.
Sourdough is best enjoyed within 3 to 4 days.
Freezing Instructions
Allow the loaf to cool completely.
Wrap tightly and freeze for up to 3 months.
Thaw at room temperature before serving.
Troubleshooting
Dense Loaf
The dough may need more fermentation time or the starter may not have been active enough.
Flat Bread
Over-proofing can cause the loaf to spread instead of rise.
Thick Crust
Try reducing bake time slightly or placing a pan of water in the oven for additional moisture.
Sticky Interior
The loaf may have been sliced before cooling completely.
Homemade sourdough bread is one of the most satisfying baking projects you can undertake. The process slows you down, teaches patience, and rewards you with a loaf that is both beautiful and delicious.
With practice, you'll learn to read your dough, understand fermentation, and create artisan-style bread tailored to your own kitchen and preferences. Before long, baking sourdough may become one of your favorite kitchen rituals.
Technical Note
Sourdough fermentation times vary depending on room temperature, humidity, flour type, and starter strength. Use the visual cues of the dough, such as volume increase and texture, rather than relying solely on the clock. For best results, weigh ingredients using a kitchen scale.
