If you’ve ever dreamed of baking your own bread at home with a beautiful crust and a tender crumb, then I have just the recipe for you. This Homemade Sourdough Bread Recipe is one I absolutely love because it’s straightforward, doesn’t require any fancy techniques, and delivers fantastic results every time. Whether you’re a seasoned baker or just starting out with sourdough, you’ll find that this recipe is approachable and deeply satisfying.
Why You’ll Love This Recipe
- Simplicity: Only 25 minutes of hands-on work and no complicated steps make it perfect for busy bakers.
- Flavorful Crust & Crumb: You’ll get that golden, crispy crust and light, airy crumb that make sourdough so special.
- Flexible Timing: Whether you want a quick bake or prefer a long, slow overnight proof, this recipe adjusts beautifully.
- Reliable Results: I’ve personally tested and tweaked this recipe through every season to make sure your loaf rises perfectly.
Ingredients You’ll Need
The magic of sourdough really starts with the basic ingredients. These few components work together to create that classic tangy flavor and chewy texture. When shopping, choose high-quality bread flour and a lively sourdough starter for the best results.
- Sourdough Starter: Make sure it’s bubbly and active—this is your natural yeast and flavor powerhouse.
- Warm Water: Helps wake up the starter and start the fermentation process; feel free to adjust hydration if you like a slightly wetter dough.
- Bread Flour: Higher protein flour supports a strong gluten network, essential for that excellent crumb and loaf structure.
- Sea Salt: Enhances flavor and controls fermentation, adding a subtle depth to the crust and crumb.
Variations
I love how flexible this Homemade Sourdough Bread Recipe is. You can customize it easily to suit your tastes or diet. Adding extras during the folding stage gives the bread a fun twist!
- Herbs and Cheese: I often mix in fresh rosemary or sharp cheddar during the third set of folds—my family goes crazy for these flavorful loaves.
- Spicy Kick: Adding diced jalapeños for a subtle heat is my go-to when I want something a little different.
- Hydration Variations: If you want a slightly softer crumb, try increasing water by 5-10%—I experimented with 380 grams instead of 375 grams and loved the results!
- Shape and Crumb: For a more open crumb, shaping a batard rather than a round works wonders, and it’s surprisingly easy to do.
How to Make Homemade Sourdough Bread Recipe
Step 1: Mix Your Starter and Water
Start by whisking your bubbly sourdough starter with warm water in a large bowl. I like to use a fork or spatula to get the starter fully dissolved. This wakes up those natural yeasts and sets a lively base for the dough. If your starter isn’t very active, don’t worry—your dough will still turn out, just might need a little longer to ferment.
Step 2: Add Flour and Salt, Then Mix
Next, sprinkle in the bread flour and your fine sea salt. Mix everything together until you have a rough dough—don’t stress about it being perfect; you’ll finish shaping by hand. Cover your bowl with a damp towel and let it rest for 30 minutes. This rest, called autolyse, helps hydrate the flour and boosts gluten development.
Step 3: Perform Stretch & Folds
After that initial rest, grab one corner of the dough, pull it up, and fold it back into the center. Rotate the bowl and repeat this 4 to 5 times all around. This folding technique helps strengthen the dough structure without kneading. Rest for another 30 minutes and repeat. If you’ve got the time, doing this up to four times over two hours is ideal, but even a single round of folds will help immensely.
Step 4: Bulk Fermentation — The Waiting Game
Cover the bowl and let it rise at room temperature for 8 to 10 hours, depending on your ambient conditions. I’ve learned that watching the dough’s volume and texture is more reliable than the clock—look for about a 50% increase in size, bubbles forming on the surface, and a gentle jiggle when you move your bowl. If you’re in a warmer kitchen, the dough might be ready sooner, so keep an eye on those cues.
Step 5: Shape the Dough Gently
Turn your dough onto a lightly floured surface and gently fold the edges toward the center to create tension on the surface. This round shaping helps trap air and ensures a lovely rise. I often use my bench scraper to coax the dough while forming it—a tool worth investing in if you bake regularly!
Step 6: Final Proofing in the Fridge
Place your shaped dough seam side up into a floured and towel-lined bowl or proofing basket. I find rice flour works best here since it prevents sticking without burning during baking. Cover and refrigerate for at least 1 hour, but ideally 24 hours for a deeper flavor and better crumb. If your dough dries out, loosely tucking it into a produce bag keeps it perfectly moist.
Step 7: Preheat and Bake
About 45 minutes before baking, preheat your oven to 550°F (290°C) with a Dutch oven inside—it creates the perfect steam environment for sourdough. When ready, invert your dough onto parchment, score it with a sharp blade (a simple “X” works beautifully), and carefully transfer it into the hot Dutch oven. Cover, lower the oven to 450°F (230°C), and bake for 30 minutes.
Step 8: Crisp That Crust
After the initial bake, remove the lid and lower the temperature to 400°F (200°C). Bake uncovered for another 10 to 15 minutes until you get that gorgeous golden crust. Sometimes, I lift the loaf out of the pot and pop it directly on the oven rack for extra crispiness during the last few minutes. Allow your bread to cool completely on a wire rack before slicing to finish the baking process inside the loaf.
Pro Tips for Making Homemade Sourdough Bread Recipe
- Use a Sharp Blade for Scoring: I learned that a dull knife drags dough and deflates your pretty loaf; a razor blade or lame gives cleaner cuts and better oven spring.
- Watch Your Dough, Not the Clock: I used to follow strict timings until I realized the dough’s look and feel tell you when it’s just right.
- Flour Your Proofing Basket Well: This saved me from a stuck dough disaster more than once; rice flour or a mix with starch works wonders.
- Don’t Skip the Cooling: I used to slice right away—big mistake. Waiting an hour makes slicing easier and keeps the crumb from getting gummy.
How to Serve Homemade Sourdough Bread Recipe
Garnishes
I personally love brushing the crust with a little melted butter or olive oil right out of the oven for extra flavor and sheen. A sprinkle of flaky sea salt or herbs like thyme on top before baking adds a lovely touch if you want to get fancy.
Side Dishes
This bread pairs wonderfully with so many things—creamy butter and jam, ripe avocado with a pinch of chili flakes, or alongside hearty soups and stews like tomato basil or creamy mushroom. I always have a loaf ready for spontaneous dips in olive oil and balsamic vinegar, too.
Creative Ways to Present
For a dinner party, I slice the loaf into thick pieces and serve with a selection of cheeses, pickles, and charcuterie for a DIY bread board. I even carved my loaf into little bread bowls for creamy chili once—such a fun twist that impressed my guests!
Make Ahead and Storage
Storing Leftovers
Wrap your sourdough loaf in a clean tea towel inside a bread box or airtight container. This keeps the crust nice without going too soft. I usually store it at room temperature and find it stays fresh and tasty for up to three days.
Freezing
Freezing this bread works great if you want to save some for later. Just slice it first, wrap tightly in plastic wrap and foil, then toss it in the freezer. When you want it, toast slices straight from frozen or thaw at room temperature.
Reheating
For reheating, I preheat my oven to 350°F (175°C), sprinkle the loaf or slices lightly with water, then wrap in foil for about 10-15 minutes. This brings back moisture and warmth without drying it out. You can unwrap it for the last few minutes to restore a crispy crust.
FAQs
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How active should my sourdough starter be for this recipe?
Your starter should be bubbly and doubled in size roughly 4 to 6 hours after feeding—this indicates it’s full of active yeast ready to ferment your dough well. The more vigorous your starter, the better your rise and flavor!
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Can I use all-purpose flour instead of bread flour?
You can substitute, but bread flour works best due to its higher protein content which develops gluten and gives you a better rise and chewy texture. All-purpose flour will yield a softer loaf with a denser crumb.
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What if my dough is too sticky to handle?
Sticky dough is normal, especially with a higher hydration. Use wet or lightly floured hands to handle it, and trust the stretch and fold method to build gluten strength. If it’s extremely sticky, try adding just a bit more flour next time or letting the dough rest longer.
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How do I know when the bulk fermentation is done?
A reliable sign is when your dough has increased by about 50% in size, has bubbles on the surface, and jiggles gently in the bowl. Avoid just relying on time, as environment greatly affects fermentation speed.
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Why do you recommend proofing in the refrigerator?
Cold proofing slows fermentation and improves flavor complexity while making the dough easier to handle. I find letting it proof at least 24 hours in the fridge yields the tastiest results, but you can proof shorter if you’re short on time.
Final Thoughts
When I first tried this Homemade Sourdough Bread Recipe, I was amazed at how a few simple ingredients and a little patience could create such incredible bread at home. My family can’t get enough of the crispy crust and tangy flavor, and I love the feeling of baking something so wholesome from scratch. I hope you enjoy this journey into sourdough as much as I do—it’s a rewarding experience that truly fills your kitchen (and your heart) with warmth. Grab your starter, and let’s make some magic!
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Homemade Sourdough Bread Recipe
- Prep Time: 18 hr
- Cook Time: 45 min
- Total Time: 18 hr 45 min
- Yield: 1 loaf (about 900 g)
- Category: Bread
- Method: Baking
- Cuisine: Artisan / Sourdough
- Diet: Vegetarian
Description
This Homemade Sourdough Bread recipe guides you through the entire process of creating a classic, artisan loaf with a golden, crisp crust and light, airy crumb. Using just four main ingredients—active sourdough starter, warm water, bread flour, and fine sea salt—this recipe focuses on slow fermentation, gentle folding, and baking in a preheated Dutch oven to achieve exceptional flavor and texture. Perfect for beginners and seasoned bakers alike, the step-by-step instructions include tips for proofing, shaping, and baking to ensure a stunning sourdough every time.
Ingredients
Starter & Liquid
- 50–100 g (1/4 – 1/2 cup) bubbly, active sourdough starter (100 g recommended)
- 375 g (1 1/2 cups plus 1 tbsp) warm water, or more as needed
Dry Ingredients
- 500 g (4 cups plus 2 tbsp) bread flour
- 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt (e.g., Baleine Fine sea salt)
Instructions
- Mix starter and water: Whisk the active sourdough starter and warm water together in a large bowl using a fork or spatula. This hydrates the starter and prepares it for dissolving the flour.
- Add flour and salt: Add the bread flour and fine sea salt to the bowl, mixing to combine. Finish mixing by hand if necessary to form a rough dough.
- First rest: Cover the bowl with a damp towel and let the dough rest for 30 minutes to allow the flour to fully hydrate.
- Stretch and fold (1st set): Grab a corner of the dough and pull it up and into the center. Repeat this folding motion 4 to 5 times to develop gluten structure. Let the dough rest another 30 minutes.
- Stretch and fold (repeat): Repeat the stretching and folding process up to two more times at 30-minute intervals for a total of four sets over 2 hours, if time permits. Even one set will improve the dough.
- Bulk fermentation: Cover the dough and let it rise at room temperature (about 70°F/21°C) for 8 to 10 hours, or until it has increased by 50% in volume and shows bubbles on the surface. This timing varies depending on starter amount and temperature.
- Shape dough: Turn the dough out onto a lightly floured surface. Fold the top down to the center, rotate, fold again, and repeat until you have formed a smooth round. Use a bench scraper if available to create surface tension.
- Pre-shape rest: Let the dough rest seam side up for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a flour-dusted towel (rice flour preferred to prevent burning).
- Final shaping: Repeat the shaping as above and place the dough seam side up into the prepared bowl or basket.
- Cold proof: Cover and refrigerate the dough for 1 to 48 hours. A longer proof (at least 24 hours) enhances flavor and crumb. Optionally, place the dough in a loosely tied plastic bag to prevent drying.
- Preheat oven and Dutch oven: Place a Dutch oven in your oven and preheat to 550°F (290°C). Cut a piece of parchment paper to fit inside the Dutch oven.
- Score and transfer dough: Invert the dough onto the parchment paper. Using a sharp knife or razor blade, score the surface with a simple “X” or pattern of your choice.
- Bake covered: Using the parchment, transfer the dough into the preheated Dutch oven. Lower the oven temperature to 450°F (230°C) and bake covered for 30 minutes.
- Bake uncovered: Remove the lid and bake for an additional 10-15 minutes at 400°F (200°C). If needed, remove the loaf from the Dutch oven and bake directly on the oven rack for 5 to 10 more minutes to crisp the crust further.
- Cool: Remove the bread and cool completely on a wire rack for 1 hour before slicing.
- Store: Store leftover bread at room temperature in an airtight container for up to 3 days or freeze for longer storage.
Notes
- This recipe requires an active, bubbly sourdough starter. Starters from King Arthur Flour or Breadtopia are recommended for success.
- Investing in a digital kitchen scale improves accuracy and baking outcomes.
- Use rice flour for dusting proofing towels or baskets to prevent burning.
- Flour sack towels help prevent dough sticking during proofing.
- You can adjust water hydration slightly; 380 g water can work well for higher hydration dough.
- Use fine sea salt or kosher salt (Diamond Crystal brand) with 12 g for best flavor.
- For a more open crumb, shape the dough as a batard rather than a round.
- Add mix-ins like cheese, herbs, or jalapeños before the third set of folds and consider an additional fold to distribute evenly.
- Bulk fermentation time depends on starter amount and ambient temperature; use visual cues like 50% rise, bubbles, and jiggle rather than strict timing.
- A straight-sided vessel makes monitoring dough rise easier.
- Refrigerated proofing for 24 hours enhances flavor and texture, but a minimum of 1 hour works.
- Use a Dutch oven for best oven spring and crust; preheating it is essential.
Nutrition
- Serving Size: 1 slice (about 75 g)
- Calories: 190
- Sugar: 0.1 g
- Sodium: 420 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
