Name: Sourdough Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 13 h 35 min
Cuisine: Artisan
Ingredients: 4 cups organic white bread flour, spooned and leveled (520 grams total flour); 2 teaspoons fine sea salt (12 grams); 1 7/8 cups water (385 grams); 90 grams homemade sourdough starter or store-bought starter (⅓ cup), fed 8-12 hours earlier; Rice flour (for dusting banneton); Seeds for flavoring: 1 teaspoon fennel seeds, ½ teaspoon caraway seeds, 1 tablespoon chia seeds (optional); Substitute ½ cup rye flour, spelt flour, or whole wheat flour for white bread flour (max 62 grams); Herbs (fresh or dried – rosemary, thyme, sage, etc.); Nuts, olives, garlic, dried fruit, or cheese (optional – see recipe references)

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There is something truly magical about making your own bread at home, and this Sourdough Bread Recipe is a shining example of artisanal baking at its finest. With just a handful of simple ingredients and a little patience, you’ll end up with a crusty, golden loaf that boasts a complex, tangy flavor and a chewy crumb that’s utterly irresistible. Whether you’re an avid home baker or trying sourdough for the first time, this recipe offers a deeply satisfying experience from the first mix to the final slice.

Ingredients You’ll Need

Inside a large white bowl, there are several layers of dry ingredients. The base is a mound of light tan flour with a soft powdery texture. Over one side of the flour, there is a dark layer of small chia seeds, creating a rough texture. On top of the flour in the middle, there is a small heap of white powder, likely baking powder or baking soda, with a fine texture. Scattered on top and around part of the flour, there are light brown fennel seeds, adding small rough spots. A wooden spatula with a smooth handle rests inside the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

While this Sourdough Bread Recipe may seem elaborate, the ingredient list is straightforward and thoughtfully chosen to give the best texture and flavor. Each component plays its part in building the perfect loaf—flour for structure, salt for flavor balance, water for hydration, and starter for that signature tangy lift.

Organic white bread flour (4 cups, 520 grams): The foundation of your loaf providing strength and texture; weighing flour gives you consistent results.
Fine sea salt (2 teaspoons, 12 grams): Enhances flavor and regulates fermentation for a balanced dough.
Water (1 7/8 cups, 385 grams): Hydrates the flour and activates the starter, crucial for that chewy crumb.
Sourdough starter (90 grams or ⅓ cup): The living wild yeast that ferments the dough and develops flavor; feeding it 8-12 hours before baking helps it peak.
Rice flour (for dusting): Prevents sticking when proofing in a banneton, giving your loaf those gorgeous ridges.
Optional seeds and spices: Add a teaspoon or so of fennel, chia, caraway, or your favorites to create a unique aromatic twist.
Optional whole grain flour (up to 1/2 cup): Rye, spelt, or whole wheat can be swapped in for added depth and wholesome flavor, but keep it moderate for best rise.

How to Make Sourdough Bread Recipe

Step 1: Prepare Your Starter

Twelve hours before you start mixing your dough, feed your sourdough starter and leave it at room temperature until it doubles in size. This ensures it’s active and ready to ferment your dough. If your starter has been refrigerated and fed within the last week, you can use it straight from the fridge for a more complex, sour tang.

Step 2: Mixing the Dough

Weigh out your flour into a medium bowl, adding sea salt and any chosen seeds or spices. In a separate bowl, combine your starter and water until smooth and cloudy. Pour the liquid into the flour mixture and mix with a wooden spoon for 1-2 minutes until you have a thick, shaggy dough. Don’t worry if it’s sticky or uneven—this rest period will help even it out.

Step 3: First Stretch and Fold

With wet hands to prevent sticking, gently pull one side of the dough and fold it over the middle. Rotate the bowl and repeat this around four times. This process strengthens gluten strands to build the dough’s structure. Cover and rest for 15 minutes, then repeat the stretch and fold once more.

Step 4: Bulk Fermentation

Cover your dough with a damp towel or plastic wrap and let it proof at room temperature overnight (8-12 hours), ideally around 68-70°F. The dough should increase in size by about 1.5 times and develop a springy, domed top. The poke test helps you gauge readiness: a slight indentation that bounces back means it’s time to proceed.

Step 5: Shaping Your Dough

Loosen dough from the bowl edges with wet fingers and gently stretch it upward before folding it over itself. Repeat this a few times with resting intervals to develop tension in the dough. Transfer it into a parchment-lined high-sided bowl or a rice-floured banneton. Sprinkle with extra flour and seeds for texture and flair.

Step 6: Final Rise and Preheating

Place the shaped dough into the refrigerator uncovered for 1 hour. This firms up the loaf and enhances oven spring. Meanwhile, preheat your oven to 500°F with a Dutch oven inside for at least one hour to get it blazing hot—this intense heat helps form the perfect crust.

Step 7: Scoring and Baking

Remove the dough from the fridge and score it swiftly with a sharp blade at a 45-degree angle. This directs how the loaf expands during baking. Carefully transfer the dough with parchment into the hot Dutch oven, cover, and bake for 20-25 minutes. Then remove the lid and finish baking uncovered until golden brown with an internal temperature of 204-208°F. The crust will be crackly, and the aroma will fill your kitchen with pure bliss.

Step 8: Cooling and Serving

Once out of the oven, resist the urge to slice immediately. Cooling on a rack for at least an hour allows the crumb to set and steam to release, rendering a perfect texture. This patience rewards you with a loaf worthy of your effort and love.

How to Serve Sourdough Bread Recipe

The image shows a close-up view of a sliced round loaf of bread standing upright on a wooden surface. The bread has a thick, golden-brown crust with a slightly rough texture, and the inside is soft and airy with many small holes, showing a light tan color. The bread's shape is dome-like, with the crust curving over the top and sides. The background is dark, making the bread stand out clearly against it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple brush of melted butter or olive oil on warm toast is like magic, but feel free to elevate your loaf with fresh herbs, smashed avocado sprinkled with chili flakes, or a spread of nutty almond butter and honey. The tanginess of sourdough pairs beautifully with savory or sweet toppings alike.

Side Dishes

This bread shines alongside comforting bowls of soup, fresh garden salads, or hearty cheese boards. Its crusty exterior and tender interior are perfect for soaking up rich stews or complementing a smear of creamy brie and fig jam.

Creative Ways to Present

Get creative by slicing your loaf into thick slabs for rustic sandwiches, cubing it into croutons for salads, or even toasting and topping it with mushrooms or smoked salmon for an impressive brunch spread. The possibilities with this Sourdough Bread Recipe are endless and deliciously inspiring.

Make Ahead and Storage

Storing Leftovers

Wrap your loaf in a clean kitchen towel for the first day or two to keep the crust crisp. Afterward, transfer to a breathable bread bag or zip-lock bag to maintain moisture without making the crust soggy. Avoid refrigeration if possible, as it speeds up staling.

Freezing

Sliced sourdough freezes beautifully. Place slices in airtight bags and freeze for up to three months. This way, you can enjoy fresh-tasting bread anytime without starting a new bake.

Reheating

For the best revival, toast or warm slices in a hot oven for 5-10 minutes. This rekindles the crisp crust and fluffy crumb, making leftovers taste freshly baked.

FAQs

What makes this a true Sourdough Bread Recipe?

The use of a naturally fermented sourdough starter, which contains wild yeast and bacteria, gives this bread its unique flavor, texture, and rise without commercial yeast.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour has a higher protein content which helps develop gluten structure, resulting in better rise and chew. For best results, stick to bread flour or mix in whole grain flours gradually.

How long does the entire process take?

The recipe spans about 13 to 14 hours, mostly due to long fermenting and proofing times. Most of this is hands-off time, so you can start the dough in the evening and bake the next morning.

Why do you recommend weighing ingredients?

Weighing flour and liquids with a kitchen scale ensures accuracy and consistency in your dough, which is key to repetitive success, especially when starting out with sourdough baking.

Can I add flavors like herbs or nuts?

Absolutely! Adding herbs, seeds, nuts, olives, or dried fruits can enhance the flavor and texture. Just add them during the mixing or folding stages so they incorporate well.

Final Thoughts

I can’t encourage you enough to dive into this Sourdough Bread Recipe. It’s more than just bread; it’s a rewarding journey that fills your kitchen with warmth and your table with something truly special. Once you taste your homemade sourdough, you might find there’s no going back to store-bought again. Happy baking!