Learn how to make classic sourdough bread with a crispy crust and soft, airy interior using a natural sourdough starter. This step-by-step recipe guides you through mixing, fermenting, shaping, and baking homemade artisan sourdough bread.

Sourdough Bread

Sourdough bread is a traditional artisan bread known for its crisp crust, chewy texture, and slightly tangy flavor. Unlike regular bread that uses commercial yeast, sourdough bread relies on a natural sourdough starter made from flour and water. This natural fermentation process creates complex flavor, improves texture, and helps the bread stay fresh longer.

Although sourdough baking takes time and patience, the process is simple and rewarding. With just a few ingredients and proper fermentation, you can create bakery-quality sourdough bread at home.

Ingredients

For the Dough

1 cup active sourdough starter
1 1/2 cups warm water
3 1/2 to 4 cups bread flour
1 1/2 teaspoons salt

Optional for Dusting

Rice flour or additional bread flour

Kitchen Tools Needed

Large mixing bowl
Wooden spoon or dough scraper
Kitchen scale (optional but recommended)
Banneton basket or bowl with towel
Dutch oven or baking stone
Sharp knife or bread lame
Parchment paper

Step-by-Step Directions

Step 1: Feed the Sourdough Starter

Before beginning the recipe, make sure your sourdough starter is active and bubbly. Feed it about 4 to 6 hours before mixing the dough. A healthy starter should double in size and have a slightly tangy aroma.

Step 2: Mix the Dough

In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter dissolves into the water.

Add the flour and mix until a rough dough forms. Let the mixture rest for about 30 minutes. This resting period is called the autolyse and helps the flour absorb the water.

Step 3: Add Salt

After the dough has rested, sprinkle the salt over the dough and mix thoroughly until it is fully incorporated. The dough should feel soft and slightly sticky.

Step 4: Stretch and Fold

Instead of kneading, sourdough bread is strengthened through stretch-and-fold techniques.

Every 30 minutes for the next 2 hours, gently stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat this process 3 to 4 times during the fermentation period.

Step 5: Bulk Fermentation

Cover the bowl with a towel or plastic wrap and allow the dough to ferment at room temperature for 4 to 6 hours. During this time, the dough should rise and develop air bubbles.

Step 6: Shape the Dough

Lightly flour a work surface and gently turn the dough out of the bowl. Shape it into a round loaf by folding the edges toward the center and tightening the surface.

Step 7: Second Rise

Place the shaped dough seam-side up in a floured banneton basket or bowl lined with a floured towel. Cover and allow it to rise for another 1 to 2 hours at room temperature, or refrigerate overnight for deeper flavor.

Step 8: Preheat the Oven

Place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for about 30 minutes. Preheating the pot helps create steam, which gives sourdough bread its signature crust.

Step 9: Score the Bread

Carefully place the dough onto parchment paper. Use a sharp knife or bread lame to make a shallow slash across the top. This allows the bread to expand properly while baking.

Step 10: Bake the Bread

Carefully transfer the dough into the hot Dutch oven and cover with the lid. Bake for 20 minutes with the lid on.

After 20 minutes, remove the lid and continue baking for another 20 to 25 minutes until the crust becomes deep golden brown.

Step 11: Cool Before Slicing

Remove the bread from the oven and place it on a wire rack. Allow it to cool for at least 1 hour before slicing. This helps the interior crumb set properly.

Baking Tips

Use bread flour for stronger gluten and better structure.
Longer fermentation improves sourdough flavor.
Refrigerating the dough overnight enhances both texture and taste.
Steam in the oven helps create a crisp, bakery-style crust.

Storage Instructions

Store sourdough bread at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.

For longer storage, slice the bread and freeze it in an airtight bag for up to 2 months. Toast slices directly from frozen.

Serving Suggestions

Sourdough bread is delicious served with:

Butter or olive oil
Homemade soups and stews
Avocado toast
Sandwich fillings
Cheese and charcuterie boards