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Homemade Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 96 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. First rest: Cover the bowl with a damp towel and let the dough rest for 30 minutes to allow the flour to fully hydrate.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Final shaping: Repeat the shaping as above and place the dough seam side up into the prepared bowl or basket.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Cool: Remove the bread and cool completely on a wire rack for 1 hour before slicing.
  16. 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

Find it online: https://emilyscook.com/homemade-sourdough-bread-recipe/