Go Back

Sourdough

Linda M. Harris
This homemade sourdough bread features a naturally tangy flavor and a chewy texture, thanks to the long fermentation process.
With a crispy, golden crust and soft interior, it's perfect for sandwiches or served as a side.
The recipe requires a sourdough starter, patience, and a bit of technique, but the results are well worth the effort.
Whether you're a baking novice or a seasoned pro, this sourdough recipe will give you a delicious loaf to enjoy at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course bread, Breakfast, Side Dish
Cuisine American, European
Servings 16 Slices
Calories 120 kcal

Equipment

  • Digital scale – 1 (for accurate measurements)
  • Mixing Bowl – 1
  • Bench scraper – 1
  • Proofing basket (banneton) – 1
  • Dutch oven – 1
  • Lame or sharp knife – 1
  • Parchment paper (1 sheet)
  • Wire rack (1, for cooling)

Ingredients
  

  • 500 g bread flour
  • 350 g water
  • 100 g active sourdough starter
  • 10 g sea salt

Instructions
 

  • Mix the dough: In a large bowl, combine the bread flour and water.
    Stir until no dry flour remains, then let it rest for 30-45 minutes (autolyse).
  • Add starter and salt: After the rest period, add the sourdough starter and sea salt.
    Mix them into the dough until fully incorporated.
  • Bulk fermentation: Cover the dough and let it ferment at room temperature for 4-6 hours.
    Every 30 minutes, stretch and fold the dough.
  • Shape the dough: After bulk fermentation, turn the dough onto a floured surface and shape it into a round or oval loaf.
  • Final proofing: Place the shaped dough into a proofing basket and cover it.
    Let it proof at room temperature for 1-2 hours or refrigerate overnight for a slower fermentation.
  • Preheat the oven: Preheat the oven to 475°F (245°C), placing a Dutch oven inside to heat up.
  • Score the dough: After proofing, turn the dough out onto parchment paper.
    Score the top with a lame or sharp knife to allow for expansion during baking.
  • Bake: Transfer the dough into the preheated Dutch oven.
    Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown and crispy.
  • Cool and serve: Let the bread cool on a wire rack for at least 1 hour before slicing.

Notes

  • Ensure your sourdough starter is active before starting the recipe. It should be bubbly and able to double in size within 4-6 hours of feeding.
  • If your dough feels too sticky during shaping, you can lightly flour your hands or the work surface.
  • To achieve the best crust, baking in a Dutch oven helps trap steam, which gives the bread a crispy exterior.
  • If you prefer a milder sourdough flavor, reduce the proofing time or avoid the overnight refrigeration.
Keyword Sourdough