This Sourdough Bread Recipe is not as hard as you think. Let me walk you through how to make the perfect loaf, with a crackly crust and chewy crumb.
If you love fresh homemade bread, then you should try this amazing Focaccia Bread recipe or Buttery Brioche Bread recipe.
Table Of Contents
Sourdough Bread Recipe Details
I can’t get enough of the flavor in this Sourdough Bread Recipe. And I just love how great it makes my house smell as it bakes. I’m sure you’re going to love this classic loaf as much as I do!
- TASTE: This bread has a deliciously mild tangy taste that’s unique to sourdough. The yeasty loaf pairs well with salty and sweet flavors.
- TEXTURE: You’ll love the hard and crackly crust on the outside of the sourdough, while the inside is chewy and springy.
- TIME: This recipe will take some time at just over 16 hours. But it’s worth it!
- EASE: If you follow along with my step-by-step instructions and images, this homemade sourdough recipe will come off without a hitch.
What You’ll Need
Ingredient Notes
- Sourdough starter- I purchased mine from Ballerina Farm’s website. This is a mix of lactic acid bacteria and wild yeast that feeds on carbs in the flour and water added to it to create a tangy loaf of sourdough bread.
- Bread flour– This type of flour has more protein in it than others, so it can produce more gluten, making bread chewy and springy.
- Water- This moistens the dough and feeds the sourdough starter to make your bread. Make sure it’s warm enough, between 105 and 110 degrees.
- Salt- This adds important flavor to the bread. Fine granules are best.
- Flours for dusting- We’ll use Rice Flour and Semolina Flour for dusting the loaf and proofing basket so the dough doesn’t stick.
- Dutch oven pot- This cast iron pot helps the Sourdough Bread create its hard outer crust. It can go right into the oven for baking.
- Kitchen scale– This will be a big help in keeping your measurements exact. Using weight is a more accurate way of measuring ingredients.
- Proofing basket– While you can use a bowl and towel, this is helpful for proofing the bread before baking. Either way works though.
- Blade– You’ll need this to score the top of the loaf before baking. This is important for helping the bread expand in a controlled way.
Add-ins and Substitutions
- Substitute whole grain bread flour- Instead of white bread flour, use whole wheat flour for a tangier, more sour taste in your loaf.
- Add seeds and nuts- You can incorporate anise, allspice, chopped walnuts, pepitas, chia seeds, or sesame seeds into your dough before baking.
- Make it with dry milk powder- For a softer texture and added flavor, mix some dry milk powder into the dough.
- Add herbs- Try this Sourdough Bread recipe with some fresh or dried chives, rosemary, dill, or marjoram.
How to Make Sourdough Bread
- Feed the starter. About 4-8 hours before you begin, feed the sourdough starter. You’ll want it to double in size. Mix the starter with the water in a mason jar, then add the bread flour. Mix until no more patches of flour are visible. Cover with plastic wrap.
Pro Tip: If you prefer your bread less sour, keep the starter in the fridge. It will slow down the fermentation and create a very mildly sour flavor in the bread.
- Let it double. Allow the starter to sit at room temperature until it activates and doubles in size. It should look very bubbly at this point.
Pro Tip: To determine if the sourdough starter has doubled, I usually place a rubber band around the mason jar where the starter stops to gauge its growth.
- Add the ingredients together. In a large bowl, mix the warm water and active starter together, then add the salt and bread flour. I love using a dough whisk for this part.
- Proof the dough. Cover it with plastic wrap and let the dough rest for 30 minutes in a warm place, or in your oven on the proof setting.
- Stretch the sourdough bread dough. Without removing the dough from the bowl, pull the top into the center, then the left side into the center, then the bottom, and finally the right side (basically, pull in all the sides). Then cover the bowl with plastic wrap and let it rest for 30 more minutes at room temperature.
- Stretch the dough some more. After the 30 minutes have passed, repeat the same stretching process 5 more times with 30 minutes in between, totaling 6 stretches.
- Fold and shape the dough. After the last stretch, place the dough on a clean work surface or counter and stretch it into a small rectangle. Now, fold it into thirds and roll it up so the seam is on the inside. Then use your hands to shape the dough into a round ball by turning it on your work surface multiple times.
- Chill it in the refrigerator. Now thoroughly dust your bread-proofing basket with some rice flour and semolina flour, but not bread flour as it will make the dough stick to the basket. Place the dough into the bread-proofing basket, seam side down, and dust with a little more semolina and rice flour. Then cover and chill in the fridge for 8 hours or overnight.
Pro Tip: If you are using new bread-proofing baskets, make sure to spray them down with water and apply a generous amount of rice flour and let them dry for about 1 hour before using.
- Let the dough come to room temperature. In the morning, take the bread dough out of the fridge and let the bread dough rise and come to room temperature for about 3 hours.
- Score the bread. Place an empty Dutch oven pot (with lid) in the oven and let it preheat to 450 degrees Fahrenheit. Then flip the bread dough onto a sheet of parchment paper and use a blade or sharp knife to make a few slits or designs on top of the dough. Scoring it will control where the air will expand.
- Bake. Then carefully place it inside the hot Dutch oven pot and put the hot lid on top. Bake it covered for 30 minutes, then uncovered for 15-20 minutes. Let it cool before slicing.
Recipe Tips
- Use a kitchen scale- Weight measurements are more accurate than volume because you can overpack the measuring cup with flour. Use a kitchen scale to get the amounts perfect.
- Make double- If you want to bake 2 loaves, you’ll need to feed double the amount of starter, so 100g each of water, flour, and starter
- Do not skip the stretching– This is very important for sourdough. With each dough stretch, you will notice it getting stronger and stronger. Building the strength of the dough will help it hold its shape when it bakes.
- Use a proofing basket alternative- If you do not have a proofing basket, you can line a glass bowl with a kitchen towel and dust it with rice flour and semolina instead.
FAQs
Is sourdough bread very healthy?
Sourdough is actually a pretty healthy bread choice. Made with no sugar, it contains a lot of vitamins and minerals, like iron, folate, b12, magnesium, calcium, and so much more. This is a great choice for your morning toast or lunchtime sandwich.
What is the secret to sourdough bread?
The secret lies in the sourdough starter. This bread doesn’t use commercial yeast to make it rise, but rather the fermentation that happens when the starter is mixed with bread flour and water. This also gives it its signature tangy flavor and extra chewy texture.
Serving Suggestions
This Sourdough Bread Recipe is so versatile. You can eat it on its own or use it for sandwiches, soups, or as a side to different meats. Here are some delicious ideas to try.
- Meats: Serve slices or hunks of this delicious loaf of bread alongside Braised Beef Short Ribs (VIDEO), Smoked Chicken Thighs, and Beef Stew.
- Sandwiches: Use this Sourdough Bread for sandwiches like this Grilled Cheese Sandwich, Grilled Caprese Sandwich, or Breakfast Sandwich.
- Soups: Dip it into bowls of tasty Copycat Panera Bread Broccoli Cheddar Soup, Tortellini Soup, Baked Potato Soup, or Easy French Onion Soup.
- Toppings: Spread butter, homemade Strawberry Jam (no pectin), Nutella, or Chocolate Ganache on a toasted slice for a sweet or savory breakfast.
Make This Recipe in Advance
Make ahead: You can make this dough a day ahead by placing it in the fridge while it’s rising. When you take it out, let it come to room temperature to finish its rise before continuing with the recipe and baking it.
Storing: Store any leftover Sourdough Bread by wrapping it in plastic wrap and keeping it at room temperature. It should remain soft for up to 5 days.
Freeze: You can also freeze the loaf by slicing it in half and placing it in a gallon-sized ziplock bag and then putting it in a freezer. It should last for 3 months. Defrost overnight in the fridge.
More Delicious Breads!
Watch Video Recipe Here
Full Recipe Instructions
Sourdough Bread Recipe
You won't be able to get enough of the tangy flavor in this Sourdough Bread Recipe. It's chewy with a crackly hard crust that's delicious.
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Servings: 1 Loaf (about 12 slices)
Equipment
- 1 Blade
Ingredients
- 350 g water 105° F
- 100 g active Sourdough starter
- 600 g bread flour
- 12 g salt
- Rice flour for dusting
- Semolina flour for dusting
Instructions
- Feed starter 4-8 hours before using. I purchased mine from Ballerina Farm. The time it takes to rise will depend on how warm your house is. You want it to double in size. Use a kitchen scale to feed the starter in a mason jar by mixing 50g starter and 50g warm water and mix using a wooden spoon to loosen it up. Then add 50g of bread flour and mix until no more patches of flour are visible. Cover with plastic wrap and let it sit at room temperature until it activates and doubles in size. I usually place a rubber band around the mason where the starter stops to gauge the growth. The starter should look very bubbly at this point. (Tip: if you want to bake 2 loaves, you’ll need to feed double the amount of starter. So 100g of each water, flour, and starter).
- In a bowl, mix 350g warm water no higher than (110°F) with 100g of active starter. Then add 12g salt and mix in 600g bread flour. I love using a dough whisk and scraper for this step.
- It will look shaggy and dry and that’s ok. Cover with plastic wrap and rest for 30 mins in a warm place. I like to use the proof setting on my oven for this step.
- Now begin the stretching process. Without removing the dough from the bowl, pull the top into the center, then the left side into the center. Then the bottom and right sides into the center. So pretty much pull in all the sides of the dough. Then cover with plastic wrap and let it rest for 30 more minutes at room temperature.
- After the 30 minutes have passed, repeat the same stretching process 5 more times with 30 minutes in between. So a total of 6 stretches. Do not skip the stretching. This is very important for sourdough. With each stretch, you will notice the dough getting stronger and stronger. Building the strength of the dough will help hold its shape when it bakes.
- After the last stretch, place the dough on a clean work surface and stretch it into a small rectangle (doesn’t matter how big). Now, fold it into 3rds and roll it up so the seam is on the inside. Then use your hands to shape the dough into a round ball by turning it on your work surface multiple times.
- Now thoroughly dust your bread-proofing basket with about 1 Tbsp of rice flour and 1 Tbsp semolina flour. Note: dusting with bread flour will not work. The dough will stick to the bread basket. Place the dough into the bread-proofing basket and dust with a little more semolina and rice flour. Then cover and chill the fridge for 8 hours or overnight. Tip: if you do not have a proofing basket you can line a glass bowl with a kitchen towel and dust it with rice flour and semolina.
- In the morning, take the bread dough out of the fridge and let it come to room temperature for about 3 hours.
- Place an empty Dutch oven pot (with lid) in the oven and let it preheat to 450 degrees Fahrenheit.
- Carefully flip the bread dough onto a sheet of parchment paper. Use a blade to make a few slits or designs on top of the bread Scoring the bread will control where the air will expand. Then place it inside the hot Dutch oven pot and put the hot lid on top. Be careful, it will be very hot.
- Bake it covered for 30 minutes, then uncovered for 15-20 minutes. Let the baked bread cool before slicing.
Notes
- If you prefer your bread less sour, keep the starter in the fridge. It will slow down the fermentation and create a very mildly sour flavor in the bread.
- If you are using new bread-proofing baskets, make sure to spray them down with water and apply a generous amount of rice flour and let them dry for about 1 hour before using.
- Use a kitchen scale- Weight measurements are more accurate than volume because you can overpack the measuring cup with flour. Use a kitchen scale to get the amounts perfect.
- Make double- If you want to bake 2 loaves, you’ll need to feed double the amount of starter, so 100g each of water, flour, and starter
- Do not skip the stretching– This is very important for sourdough. With each dough stretch, you will notice it getting stronger and stronger. Building the strength of the dough will help it hold its shape when it bakes.
- Use a proofing basket alternative- If you do not have a proofing basket, you can line a glass bowl with a kitchen towel and dust it with rice flour and semolina instead.
- How to freeze sourdough bread- Slice it in half and place it in a gallon-sized ziplock bag and then put it in the freezer. It should last for 3 months. Defrost overnight in the fridge.
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Liz says
You mention covering with pastic wrap and let rest for 30 minutes at room temperature. Since temperature is so important for fermentation, what temperature is “room temperature” also what temperature is your dough?
Dina says
Hi Liz, great question. I tried not to go to deep into these details since my goal with this recipe was to make it very approachable to people who are new to sourdough. People often get intimidated by all the “extra” details and end up not even trying to make the recipe. I do not check the temp of my dough. But regarding your room temp question… it ranges from 68-72 degrees F. I usually have my home at 70 degrees F.
Coco says
Best video ever – I slightly change the recipe to 500gms flour and water to 375gms, as I found her dough too large and a bit heavy. I can’t find Semolina flour, but get Rice Flour from the Indian supermarket, works just fine. I follow her instructions to the letter – she SO nice, makes it sound so easy, she’s fun and she’s not annoying or patronising at all!
Dina says
You are so sweet! Your kind words have just made my day! Thank you for giving my sourdough bread recipe a try. I am so pleased that you loved it. Glad to hear you were able to adjust it and make it work for you. I hope you find more recipes to enjoy on my website. 🙂
ideysmamie says
I am wondering about the bulk ferment in the recipe. I even watched your video and did not see where you did bulk ferment but rather went straight to proofing the dough. I will definitely give your recipe a try as I have a habit of over proofing my dough during bulk ferment. Just to be sure though am I missing a step? It seems too good to be true lol 🙂 I love it!
Dina says
Hi, the steps in this recipe is not your typical sourdough process. Yes I go straight to the stretching. It results in gorgeous loaves though! I hope you give this method try and enjoy it!
ideysmamie says
I am hooked! this is the only way I will make sourdough from now on. Thank you! My loaves turn out beautifully.
Dina says
That is so awesome to hear! It truly makes me so happy when people enjoy my recipes and when they keep my recipes for repeat in their homes.Thank you for supporting my blog by trying my recipes! 🙂
Mary Ann Pfender says
New to sourdough. I found this to be the best recipe I have tried so far. Easy to follow. I have made 3 loaves in 2 days. Turned out perfect.
Dina says
Welcome to the sourdough club Mary Ann! Thank you for giving my sourdough bread a try. I am very pleased to hear that you loved my recipe above the other ones you tried. Thank you so much for your awesome feedback! 🙂
Jeffrey Sonnier says
I’m making my second and third loaves tomorrow morning; fourth and fifth loaves Friday. It is much easier to prepare the second time. The bread is so amazing! My kids and friends are obsessed which is the reason I’m baking 4 more loaves
Dina says
Wow Jeffery, that’s amazing!
Myra says
Hi,
I feed my starter in the evening and it does rise considerably, but by morning it has deflated. My question is, will the starter be ready to use in the morning or do I have to feed again to start the process?
Thank you
Dina says
Hi Myra, if you feed the starter late at night (around 11pm) and leave it at room temp (70ish degrees) it should be perfect by 7am to start using to make the bread. No need to feed it again.
Gabriele says
Still loving this bread! I make it almost weekly now. Do you have any tips on add-ins? I looked for recipes on your site but wasn’t able to find anything. My family is asking for Asiago cheese and/or Rosemary. Not sure when to add or how much. Any recommendations?
Dina says
That’s amazing Gabriele! I currently do not have any other sourdough bread recipes besides this basic one. But if you wanted to add in cheeses or herbs, you would add them in right before the second set of stretch and folds. I hope this helps 🙂
Bart says
I tried many sourdough recipes before I tried yours. They all made nice bread but not delicious sourdogh bread. I’ve now made at least 25 loaves with your re cipe for family & friends that are aromatic, delicious, & beautiful to look at! Thanks for all of your tips.
I now want to experiment with mixing in some whole wheat flour to make sourdough bread. Can you offer a well tested recipe for this?
Dina says
Hi Bart! I am so thrilled to hear that this sourdough recipe was a keeper for you! I have tested this with whole wheat flour but the protein percentage is different so you would have to adjust adjust the liquid amounts. It was a bit of a challenge so I decided to hold off on testing any further. I was worried it may fail for anyone else. So I wanted to keep the recipe foolproof.
Keith Higgins says
How long does the bread need to cool before cutting?
Dina says
Hi Kieth, once the bread is cooled (about 40 minutes) you can cut into it.
Holly says
Simply the best recipe and method for making sourdough bread and baguettes!
Made a great Christmas gift with orange zest and cranberries.
Thank you!!
Dina says
I am so thrilled that you enjoyed this recipe Holly!
Kerry Nordland says
Hello! I’ve had good success with every step of your bread and it is my #1 go-to. I was curious, if I get my doubled starter and stretch and folds done by 1:00 pm because I was up early, and want to bake today or tonight, would I just leave the ball of dough in the bowl to rise on the counter or in a semi-warm place for a few hours? How many hours? Or is the refrigeration of the dough and then 3 hour warm up the next day vital to a successful loaf? Thank you!
Dina says
Hi Kerry, I actually have started feeding my starter the night before and start my bread making process at around 7-10am and I am usually done baking bread bye dinner time! I hope that helps!
Natalie says
Hi Dina,
I love the idea of feeding the starter the night before and completing baking the next day. Do you put the dough into the fridge at all? Or does it stay on the counter? And for how long? Thank you
Dina says
Hi Natalie, if you want to feed the starter the night before, just leave it on the countertop at room temperature. The next morning it will be ready and ripe enough to starting making the bread right away. You won’t need to refrigerate the dough at all. Just keep it at room temperature or I like to keep the dough in the oven on the proof setting. I hope that helps 🙂
Kelsey says
If I’m not putting it into the fridge for 8 hours, how long would you suggest leaving it on the counter in the banneton for before I bake it?
Dina says
Hi Kelsey, you can make this entirely in one day, just feed the starter early morning or even the night before to help get the process going earlier. Once you have done the last (6th) stretch. Place it in the banneton for about 30-40 minutes and its ready to bake! 🙂 You don’t want it to sit out at room temp for too long or it can over-proof and deflate woch will make it less airy and dense. I hope that helps!
Gabriele says
While the taste was delicious, my loaf didn’t rise much once I put it in the fridge. Even after it sat on the counter for 3 hours, it didn’t rise much more. The result was a tasty loaf, just more dense. Any recommendations or tips for me?
Dina says
Hi Gabriele, I am glad to hear that you enjoyed the taste of this bread. I think there is a chance that your starter wasn’t quite ripe/strong enough. Sometimes you need to feed it a few times to bring it back to its full strength. I hope that helps!
Gabriele says
Thank you! I’ll try that.
Gabriele says
That was the best tip! It worked and my bread came out perfect! This is now my forever sourdough bread recipe. I just love the taste of this bread. Thank you so much for sharing this recipe and the tip.
Dina says
Wow Gabriele that is so amazing to hear! Thank you so much for taking the time to write your kind feedback 🙂
Norma says
what happens if i cant be around for 3 hours, to stretch the dough exactly every 30 mins times 6?
Dina says
Unfortunately, there is no “quick” method that can replace the stretching process of sourdough. It definitely requires some time and dedication when making sourdough.
Janet Harter says
Can I olive oil to your sougdough bread recipe?
Dina says
Hi Janet, I am not too sure since I have not tested this yet. But I think the oil may change the texture of the bread.
Jodi says
Thank you so much, my first successful beautiful healthy loaf. Easy first day prep in frig, Am in oven. Perfect rise, salt, perfect taste for our sandwiches. I’m in control of ingredients mine cooked 30 min + 15 browing thermometer reading 205
deleted all other prior recipes, this is it. Thinking making for Christmas gifts.
Dina says
I am glad you enjoyed this recipe Jodi! Thank you for the feedback 🙂
Carol says
So your bulk fermentation is just during the stretch and fold time? You don’t take the temp of dough to determine how long to wait before shaping and refrigeration?
Dina says
Nope, I really tried to keep the recipe as simple as possible. A lot of people are afraid to deal with sourdough because of how complicated it can get. So I was determined to make it as simple as possible.
Sue says
Wanting to try your recipe but have a question. Can I cold retard this recipe? I like more flavor and usually leave shaped dough in refrigerator for 24-32 hrs. When would you suggest of putting shaped dough in refrigerator? Thank you
Dina says
Hi Sue, I put the dough in the fridge after the last stretch.