There’s something deeply satisfying about baking Sourdough Bread—from nurturing your starter to hearing that first crackle of crust when it cools on the rack. The process feels like a dance between science and art, tradition and intuition. I remember the first time I pulled a loaf from the oven—the golden crust split just enough to hint at the airy, tangy crumb inside. The aroma? Like a warm hug. With its chewy texture, complex flavor, and endless versatility, sourdough is the kind of bread that turns a simple meal into a celebration. If you’ve been curious (or maybe intimidated), keep reading—this guide makes the magic totally doable.
Why You’ll Love This Sourdough Bread Recipe
Many people think sourdough is too advanced for home baking, but this recipe solves that struggle by simplifying the process while delivering outstanding results. You won’t need fancy equipment or bakery-level skills—just time, patience, and a bit of floury fun.
I first started experimenting with sourdough during a cold winter weekend, thinking it’d be a one-time thing. Instead, it became a ritual. There’s something meditative about folding dough by hand and watching it transform. This version is wonderfully forgiving and allows for flexible timing, meaning you can work it around your schedule—even during a busy week.
Plus, the recipe is easily customizable: you can add seeds, herbs, nuts, or dried fruits to suit your taste. It’s naturally vegan, and with a few tweaks, gluten-sensitive bakers can enjoy it too. From toast to sandwiches or alongside a hearty soup, sourdough elevates every bite.
Ingredients for Homemade Sourdough Bread
This recipe uses a few humble ingredients, but quality makes all the difference. Here’s what you’ll need:
The Essentials
- Active Sourdough Starter (100g)
The heart of the bread! It should be bubbly and pass the float test. Feed it 4–6 hours before baking for best results. You can buy one online or make your own over a few days. - Bread Flour (375g)
Provides strong gluten structure for that signature chewy crumb. You can use a mix of bread and whole wheat flour if you want a deeper flavor. - Filtered Water (275g)
Hydration is key to the dough’s development. Avoid chlorinated tap water, which can harm your starter. - Sea Salt (9g)
Enhances flavor and regulates fermentation. Fine sea salt dissolves easily, but kosher salt works too.
Optional Add-Ins
- Whole Wheat Flour (Up to 25% of total flour)
Adds nuttiness and a rustic texture. - Seeds or Nuts (30–50g)
Pumpkin seeds, sunflower seeds, or chopped walnuts offer a satisfying crunch. - Fresh Herbs (1–2 tbsp)
Rosemary, thyme, or even chives lend aromatic depth.
Tip for Dietary Needs: For a gluten-free option, use a blend of gluten-free flour with xanthan gum and a gluten-free sourdough starter.
How to Make Sourdough Bread Step-by-Step
Patience is your best ingredient here. The method is simple but requires rest and gentle handling.
1. Mix the Dough
Combine the flour and water in a bowl. Mix until no dry bits remain. Let it rest (autolyse) for 30–45 minutes. This gives the flour time to absorb water and begin gluten development.
2. Add the Starter and Salt
Add the active starter and salt to the dough. Mix by hand, squishing it between your fingers until incorporated. The dough will be shaggy but should come together.
Pro Tip: Wet your hands to prevent sticking while mixing.
3. Bulk Fermentation + Stretch & Folds
Cover the dough and let it rest in a warm spot (around 75°F/24°C) for 4–5 hours. During this time, perform 3–4 sets of stretch and folds every 30 minutes. This builds gluten strength and structure.
4. Pre-Shape and Rest
Turn the dough onto a lightly floured surface. Pre-shape into a round, cover, and let it rest for 20 minutes. It will relax and become easier to shape.
5. Final Shape and Proof
Shape the dough into a tight round or oval loaf. Place it seam-side up in a well-floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for cold proofing.
Visual Cue: The dough should be slightly jiggly, with visible fermentation bubbles when ready to bake.
6. Score and Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Flip the dough onto parchment paper, score the top with a razor or sharp knife (this controls the rise), and place it in the hot pot.
Bake covered for 20 minutes, then uncovered for another 25–30 minutes until the crust is deep golden brown.
7. Cool Before Slicing
Let the bread cool for at least 1 hour. This helps the interior set and keeps it from becoming gummy when sliced.
Variations to Try
Give your sourdough loaf a personal twist with these delicious variations:
- Olive & Rosemary Sourdough
Add chopped kalamata olives and fresh rosemary for a Mediterranean touch. - Seeded Multigrain Sourdough
Incorporate sunflower, sesame, and flax seeds for crunch and nutrition. - Cranberry Walnut Sourdough
A touch of sweetness and crunch—perfect for toasting with butter. - Charcoal Black Sourdough
Add a teaspoon of activated charcoal powder for a striking visual and earthy flavor. - Pumpkin Spice Sourdough
Blend pumpkin purée and cinnamon into the dough for a fall-inspired twist. - Lemon Thyme Sourdough
Lemon zest and thyme add brightness—ideal for spring brunches.
Sourdough Bread
Ingredients
Essential Ingredients:
- 100 g active sourdough starter fed & bubbly
- 375 g bread flour or a mix with whole wheat
- 275 g filtered water
- 9 g sea salt
Optional Add-ins:
- Up to 25% whole wheat flour
- 30 –50g seeds or chopped nuts
- 1 –2 tbsp fresh herbs e.g., rosemary, thyme
Instructions
- Mix Dough
- Mix flour and water until combined. Rest for 30–45 min (autolyse).
- Add Starter & Salt
- Mix in the sourdough starter and salt until well incorporated. Use wet hands.
- Bulk Fermentation + Folds
- Rest dough in a warm spot (75°F/24°C) for 4–5 hours. Perform 3–4 stretch & folds every 30 minutes.
- Pre-Shape & Rest
- Lightly flour a surface, pre-shape into a round. Rest 20 minutes covered.
- Final Shape & Cold Proof
- Shape the dough and place seam-side up in a floured basket. Cover and cold proof in fridge overnight (8–12 hrs).
- Score & Bake
- Preheat oven to 475°F (245°C) with Dutch oven inside. Flip dough onto parchment, score top, and bake:
- 20 min covered
- 25–30 min uncovered until deep golden brown.
- Cool
- Let cool on a wire rack for 1 hour before slicing.
Notes
- Use a fed starter that passes the float test.
- Cold proofing improves flavor and makes the dough easier to handle.
- Add-ins like olives, herbs, or seeds should be folded in during bulk fermentation.
- For a gluten-free option, use a gluten-free sourdough starter and flour blend with xanthan gum.
- Store sliced loaf in a bread bag or freeze slices for later.
Nutrition
Frequently Asked Questions
How do I store sourdough bread?
Wrap in a clean kitchen towel or paper bag and store at room temperature for up to 3 days. Avoid plastic, which can make the crust soft.
Can I freeze it?
Yes! Slice the loaf and freeze in a zip-top bag. Toast straight from frozen for convenience.
How do I reheat sourdough?
Sprinkle with water and warm in a 350°F oven for 10 minutes to revive the crust.
What if my bread didn’t rise?
Check your starter—it might not have been active enough. Also, ensure your dough fermented in a warm environment.
Can I make it without a Dutch oven?
Absolutely! Use a baking stone or sheet and place a pan of water at the bottom of your oven to create steam.
How do I make the crust extra crispy?
Remove the lid during the last 10 minutes of baking and leave the loaf in the oven with the door cracked slightly after baking.
The Story Behind This Loaf
I’ll never forget gifting a sourdough loaf to a neighbor during the holidays—still warm, wrapped in parchment and twine. She told me it reminded her of the bread her father used to make. That’s what this recipe is all about. Tradition, comfort, and a little touch of magic.
Over time, I’ve tweaked it, played with flours, shaped it different ways, and added flavors that reflect the seasons. Yet, the heart of it remains the same: flour, water, salt, and time. I hope this becomes your go-to sourdough recipe, one you’ll return to when you need something grounding, nourishing, and full of love.
Let your hands guide the dough. Let the aroma fill your home. And above all, enjoy every slice.