Classic Sourdough Bread

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This Classic Sourdough Bread has a crisp, golden crust, a chewy interior, and a wonderfully tangy flavor. Made with an active sourdough starter and just a few simple ingredients, this artisan loaf is perfect for sandwiches, toast, or enjoying warm with butter.

Recipe Information

  • Prep Time: 45 minutes (plus resting and folding)
  • Rise Time: 10–14 hours
  • Bake Time: 45–50 minutes
  • Total Time: 12–15 hours
  • Servings: 12 slices
  • Difficulty: Intermediate

Ingredients

For the Dough

  • 500 g (4 cups) bread flour
  • 350 g (1½ cups) warm water (75–80°F / 24–27°C)
  • 100 g (½ cup) active sourdough starter (fed and bubbly)
  • 10 g (2 teaspoons) fine sea salt

For Baking

  • Rice flour or all-purpose flour, for dusting
  • Cornmeal or parchment paper (optional)

Equipment

  • Large mixing bowl
  • Kitchen scale (recommended)
  • Dough scraper
  • Banneton proofing basket or bowl lined with a floured towel
  • Dutch oven with lid
  • Sharp bread lame or razor blade
  • Cooling rack

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–8 hours before mixing the dough.

It’s ready when it has doubled in size, looks bubbly, and passes the float test (a small spoonful floats in water).

Step 2: Mix the Dough

In a large bowl, combine:

  • Warm water
  • Active sourdough starter

Stir until the starter dissolves.

Add the bread flour and mix until no dry flour remains.

Cover and let rest for 30 minutes (autolyse).

Step 3: Add Salt

Sprinkle the salt over the dough.

Wet your hands and gently work the salt into the dough until fully incorporated.

Cover and let rest for 30 minutes.

Step 4: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch-and-folds every 30 minutes:

  1. Wet your hands.
  2. Lift one side of the dough and stretch it upward.
  3. Fold it over itself.
  4. Rotate the bowl 90 degrees.
  5. Repeat until all four sides have been folded.

After the final fold, cover the dough.

Step 5: Bulk Fermentation

Leave the dough at room temperature for 4–6 hours, or until it has increased in volume by about 50–75% and looks puffy with visible bubbles.

The exact time depends on the room temperature and the strength of your starter.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently shape it into a round by folding the edges toward the center.

Flip it seam-side down and tighten the surface by pulling it gently across the counter.

Place the dough seam-side up into a floured banneton or towel-lined bowl.

Step 7: Cold Proof

Cover and refrigerate for 8–12 hours, or overnight.

This develops the flavor and makes the dough easier to score.

Step 8: Preheat the Oven

Place a Dutch oven with its lid inside the oven.

Preheat to 475°F (245°C) for at least 30–45 minutes.

Step 9: Score the Dough

Turn the chilled dough onto parchment paper.

Dust off excess flour.

Use a sharp lame or razor blade to make one deep slash about ½ inch (1 cm) deep across the top.

Step 10: Bake

Carefully place the dough into the hot Dutch oven.

Cover with the lid.

Bake for 20 minutes.

Remove the lid.

Reduce the oven temperature to 450°F (230°C).

Bake for another 25–30 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 11: Cool

Transfer the bread to a wire rack.

Let it cool for at least 1 hour before slicing to allow the crumb to set.

Serving Suggestions

Enjoy sourdough bread with:

  • Butter and flaky sea salt
  • Homemade jam or marmalade
  • Avocado and poached eggs
  • Soup or stew
  • Cheese and charcuterie
  • Grilled sandwiches
  • Garlic butter

Storage

Room Temperature

Store in a paper bag or bread box for up to 3 days.

Freezer

Slice and freeze in a freezer-safe bag for up to 3 months. Toast slices directly from frozen.

Tips for Success

  • Use a strong, active sourdough starter that doubles after feeding.
  • Weigh ingredients with a kitchen scale for the most consistent results.
  • Avoid adding too much extra flour during shaping.
  • Cold proofing overnight improves flavor and crust.
  • Allow the loaf to cool completely before cutting to prevent a gummy texture.

Variations

Whole Wheat Sourdough

Replace 20–30% of the bread flour with whole wheat flour.

Seeded Sourdough

Fold in ½ cup sunflower seeds, pumpkin seeds, or flaxseeds during the final stretch-and-fold.

Rosemary Garlic Sourdough

Add 1 tablespoon chopped fresh rosemary and 2 roasted garlic cloves to the dough during mixing.

Cheese Sourdough

Fold in 1 cup shredded sharp cheddar or Parmesan during the second stretch-and-fold.

Cinnamon Raisin Sourdough

Add 1 teaspoon ground cinnamon and ¾ cup raisins during the final stretch-and-fold for a lightly sweet loaf.

Approximate Nutrition (Per Slice)

  • Calories: 165
  • Protein: 5 g
  • Carbohydrates: 33 g
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Fiber: 1 g
  • Sugar: 0 g
  • Sodium: 190 mg

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