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Sourdough Bread

Sourdough Bread

There’s nothing like homemade sourdough—crispy crust, chewy crumb, and that tangy flavor
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Prep Time 45 minutes
Cook Time 45 minutes
Bulk Fermentation: 4–5 hours 1 hour
Course Breakfast
Cuisine French
Servings 1
Calories 140 kcal

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

Serving: 1gCalories: 140kcalCarbohydrates: 27gProtein: 4gFat: 0.5gFiber: 1g
Keyword Sourdough Bread
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