Sourdough Bread Recipe

For me, this loaf alone is reason enough to keep a sourdough starter. The wild yeast in a starter gives the bread depth of flavor and texture that’s hard to match with commercial yeast.

Because the bread freezes beautifully, I often make a loaf each time I feed my starter. One bake now means good bread on hand later.

What Makes This a Classic Sourdough Loaf

Any bread made with a sourdough starter is technically “sourdough,” but a few key choices produce the light, crusty, and chewy loaf most people associate with artisan sourdough bread.

This recipe relies on a naturally leavened dough, a relatively high-hydration dough and a long, slow fermentation. Together, those elements allow the dough to develop strength and flavor without intensive kneading, resulting in an open crumb and a deeply flavorful crust.

Ingredients

Ingredient Notes

• Active sourdough starter (100% hydration): This recipe is written for a starter fed with equal weights of flour and water. The starter should be active and near its peak when mixed into the dough.
• Warm water: Slightly warm water helps kick-start fermentation, especially if your kitchen runs cool.
• Unbleached Bread Flour: Bread flour’s higher protein content encourages stronger gluten development, which supports the structure of this relatively wet dough.
• Salt: Salt strengthens gluten and balances flavor.
• Rice flour (optional): Used for dusting a proofing basket. Rice flour resists sticking better than wheat flour.

If your starter is maintained at a different hydration, you’ll need to adjust the flour and water slightly. You’ll find guidance for that in the Sourdough Baking Guide.

Process Photos — How This Dough Comes Together

Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.

Mixing and Bulk Fermentation

• The dough can be mixed by hand or on a stand mixer. For the autolyse, mix the starter, water, and a portion of the flour, then set it aside.
• Add the salt and remaining flour. If kneading in a mixer, the dough should clear the sides of the bowl.
• The dough will start out quite sticky but will become more cohesive as fermentation progresses. This transformation happens gradually—don’t worry if the dough still feels sticky early on.

• Although the dough is sticky, it should show signs of gluten development, such as stretching without tearing.
• Set the dough aside for bulk fermentation, about 3–5 hours. Stretch and fold the dough hourly during this time. The dough will become livelier and more aerated as it ferments.
• After bulk fermentation, cover the bowl and transfer it to the refrigerator.

Cold Fermentation

• Refrigerate the dough overnight. The dough can remain refrigerated for up to two days.
• While the dough is chilling, prepare your proofing basket or parchment paper.
• Turn the dough out onto a lightly floured surface. Do not knead the dough.

Shaping and Final Rise

• Stretch and pull the dough on the top side and fold it toward the center. Continue stretching and folding all sides of the dough.
• Flip the dough seam-side down and use cupped hands to rotate it in circles, forming a tight ball.

• Cover and let the dough rest for 20–30 minutes. If the dough spreads during this time, repeat the folding and shaping to strengthen the structure.
• Once the dough holds its shape, place it seam-side up in a prepared proofing basket. If you don’t have a basket, place the dough seam-side down on parchment paper for rising.
• Cover and let rise for 2–3 hours, until the dough has visibly expanded. Rise time will vary depending on dough and room temperature.

Baking the Loaf

• Flip the loaf onto a piece of parchment paper, score the top, then use the paper to lower the loaf into the preheated Dutch oven. After 20 minutes baking the loaf is well-risen but still pale.
• Remove the lid and continue baking another 20 minutes until the loaf is golden brown.
• Remove the loaf from the Dutch oven and place it directly on the oven rack. Bake until deeply golden brown and very crisp.

Timeline for Making Sourdough Bread:

• Before mixing:
  Feed your starter the night before or early in the morning.
• Late Morning/Early Afternoon:
  Mix the dough and allow it to ferment at room temperature.
• Evening:
  Refrigerate the dough before going to bed.
• Next morning:
  Shape the loaf and allow it to rise at room temperature.
• Late morning:
  Bake the bread.

With this schedule, you’ll have fresh sourdough by lunchtime.

Pastry Chef tips for making artisan Sourdough at home

A wet dough will feel sticky and a bit fussy at first, but the long fermentation gives the dough time to develop plenty of gluten without aggressive kneading.

The liveliness of your starter matters. For best results, use your starter after it has been fed and just before it reaches its peak rise.

If you maintain a starter at a hydration other than 100%, you’ll need to adjust the flour and water in the dough accordingly.

A Dutch oven creates the moist environment needed for a thick, crisp crust. Any heavy, oven-safe pot with a lid can work if you don’t own a Dutch oven.

FAQs for making sourdough bread at home:

If You Want to Try Another Crusty Loaf

If you enjoy this bread and want to experiment further, try Sourdough Semolina Bread for an extra-crisp crust and a slightly different flavor profile.