Sourdough bread, with its tangy flavor and chewy texture, is a rewarding project for home bakers. This beginner-friendly recipe simplifies the process without sacrificing quality. Using a well-maintained sourdough starter, basic ingredients, and a little patience, you’ll create a crusty, artisan-style loaf right in your kitchen.
Why Make Sourdough at Home?
Sourdough is more than just bread—it’s a craft. The natural fermentation process enhances flavor and improves digestibility. Plus, baking your own loaf is cost-effective and lets you control the ingredients. This recipe is designed for those new to sourdough, with clear steps and minimal equipment.
Ingredients
- Sourdough Starter: 100g (active, fed, and bubbly)
- Bread Flour: 400g (or high-protein all-purpose flour)
- Whole Wheat Flour: 100g (for added flavor)
- Water: 350g (filtered, room temperature)
- Salt: 10g (fine sea salt)
Yield: One medium loaf
Total Time: About 12–14 hours (including resting and proofing)
Equipment
- Large mixing bowl
- Kitchen scale
- Dough scraper or spatula
- Proofing basket or bowl lined with a clean tea towel
- Dutch oven (or heavy pot with lid)
- Parchment paper
- Sharp knife or lame for scoring
Step-by-Step Instructions
1. Feed Your Starter (4–6 hours before mixing)
Ensure your starter is active. Feed it 4–6 hours before baking by mixing equal parts starter, flour, and water (e.g., 50g starter, 50g flour, 50g water). It should double in size and be bubbly when ready.
2. Mix the Dough (10 minutes)
In a large bowl, combine 100g active starter, 350g water, 400g bread flour, 100g whole wheat flour, and 10g salt. Mix with a spatula or your hands until no dry flour remains. The dough will be shaggy and sticky.
3. Autolyse (30 minutes)
Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This helps the flour hydrate and makes the dough easier to work with.
4. Bulk Fermentation (6–8 hours)
Cover the dough and let it ferment at room temperature (70–75°F/21–24°C). Every 30 minutes for the first 2 hours, perform a series of “stretch and folds”: grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat 3 more times. After 4–6 stretch-and-fold sets, let the dough rest for the remaining time. It should grow by about 50% and feel airy.
5. Shape the Dough (10 minutes)
Turn the dough onto a lightly floured surface. Gently shape it into a round by folding the edges toward the center, creating tension on the surface. Flip it seam-side down and let it rest for 15 minutes. Then, reshape it into a tight ball and place it seam-side up in a floured proofing basket or towel-lined bowl.
6. Final Proof (1–2 hours or overnight)
Cover and let the dough proof at room temperature for 1–2 hours, or refrigerate for 8–12 hours for a slower, more flavorful rise. The dough is ready when it’s puffy and springs back slowly when poked.
7. Preheat the Oven (45 minutes)
Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for 45 minutes. A hot pot ensures a crispy crust.
8. Bake the Bread (50 minutes)
Carefully transfer the dough onto parchment paper, seam-side down. Score the top with a sharp knife or lame in a cross or simple slash to allow expansion. Lift the parchment and dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until the crust is deep golden brown.
9. Cool and Enjoy (1 hour)
Remove the bread and let it cool on a wire rack for at least 1 hour before slicing. This sets the crumb structure. Slice and enjoy with butter, jam, or your favorite spread!
Tips for Success
- Starter Health: A lively starter is key. If it’s not doubling within 4–6 hours after feeding, refresh it a few times before baking.
- Hydration: This recipe uses 70% hydration (water relative to flour weight). Adjust water slightly if your flour feels too dry or wet.
- Timing: Sourdough is flexible. If you’re short on time, speed up fermentation in a warmer spot (80°F/27°C) or slow it down in the fridge.
- Crust: For an extra-crisp crust, add a few ice cubes to the Dutch oven (outside the parchment) to create steam.
Troubleshooting
- Dense Loaf: Your starter may not have been active enough, or the dough was underproofed. Ensure a bubbly starter and proper proofing.
- Flat Bread: Overproofed dough loses structure. Check for overproofing by poking the dough; it should spring back slowly.
- Gummy Texture: The bread may not have baked long enough. Use a thermometer to ensure the internal temperature reaches 200–210°F (93–99°C).
Why This Recipe Works
This recipe balances simplicity with authentic sourdough flavor. The combination of bread and whole wheat flours adds complexity, while the stretch-and-fold technique builds structure without kneading. Baking in a Dutch oven traps steam, mimicking a professional oven for a crackly crust and soft crumb.
Get Creative
Once you master this recipe, experiment! Add seeds like sesame or poppy for crunch, or mix in herbs like rosemary for a savory twist. You can also shape smaller rolls or try a batard (oval) loaf for variety.
Happy baking! Share your fresh-baked sourdough on social media and inspire others to try this rewarding craft.