Discover the art of sourdough bread baking with this step-by-step recipe! Learn how to make a tangy, chewy, and crusty sourdough loaf that’s perfect for beginners and seasoned bakers alike. Using natural sourdough starter, this recipe creates an airy crumb and flavorful crust without commercial yeast. From mixing the dough to mastering the cold fermentation and scoring techniques, this sourdough bread recipe ensures professional-quality results in your own kitchen.

Ingredients
- 400 g bread flour, or all-purpose flour, plus more for dusting
- 55 g rye flour*, or substitute with whole wheat or bread flour
- 10 g fine sea salt
- 345 g filtered water, lukewarm (up to 85°F), or dechlorinated/spring water
- 100 g active sourdough starter
- Rice flour (optional, for dusting the bread basket)
Instructions
Prepare Your Starter
- Feed your sourdough starter once or twice before making the bread, depending on its health. For one loaf, mix 50 g starter with 50 g bread flour and 50 g lukewarm water in a small bowl. Cover loosely and let it rise at room temperature for 4-6 hours, until it doubles in size.
Make the Dough
- In a large mixing bowl, whisk together the bread flour, rye flour, and salt.
- Add the water and sourdough starter to the dry ingredients. Mix with a wooden spoon, then use your hand to combine thoroughly. Pinch and fold the dough until it forms a sticky, uniform mixture.
- Scrape down the bowl, cover with a clean kitchen towel, and let it rest at room temperature for 4 hours in a warm spot. This is the bulk fermentation stage.
Bulk Fermentation
- Perform a round of “stretch and fold” every hour:
- With wet hands, gently lift one side of the dough, stretch it upwards (without tearing), and fold it over itself.
- Rotate the bowl a quarter turn and repeat 3-4 times. Keep the bowl covered between rounds.
- After the fourth and final stretch and fold, the dough should feel stronger and more elastic.
Shape the Loaf
- Turn the dough out onto a lightly floured surface. If you’re doubling the recipe for two loaves, cut the dough in half.
- Gently stretch the dough into a rough rectangle, then shape it to match your banneton or bread basket.
Bench Rest
- Turn the dough seam-side down, cover with a towel, and let it rest for 20 minutes. If the dough loosens too much, re-shape it by cupping and tucking the sides.
Cold Fermentation
- Place the dough seam-side up into a floured banneton. Cover with a tea towel and refrigerate for at least 8 hours or up to 48 hours.
Preheat the Oven
- Place a Dutch oven or combo cooker into your oven. If using a pizza stone, place it on the bottom rack. Preheat the oven to 500°F at least 30 minutes before baking.
Score the Dough
- Turn the dough out onto a parchment-lined surface. Using a bread lame, score the dough at a 45-degree angle, cutting about 1/4 to 1/2 inch deep in a crescent shape.
Bake the Bread
- Using oven mitts, transfer the dough (on the parchment) into the preheated Dutch oven or combo cooker. Cover with the hot lid.
- Immediately reduce the oven temperature to 450°F and bake for 20 minutes covered.
- Remove the lid and bake for another 20-25 minutes uncovered, until the crust reaches your desired color.
Tips
- Use lukewarm water (not hot) to avoid killing the sourdough starter.
- Dusting your banneton with rice flour helps prevent sticking.
- Keep the dough covered during bulk fermentation to prevent drying out.
Variations and Substitutions
- Substitute rye flour with whole wheat or additional bread flour for a milder flavor.
- Add seeds or herbs to the dough during the second round of stretch and fold for extra texture and flavor.
FAQs
How do I know my starter is ready to use? It’s ready when it doubles in size and has a bubbly, active appearance.
What if my dough is too sticky to handle? Lightly flour your hands and work surface, but avoid adding too much flour to maintain hydration.
Serving Suggestions
- Serve warm with butter or olive oil.
- Use slices for sandwiches or toast.
- Pair with soups, stews, or salads.
Why You’ll Love This Recipe
- The perfect balance of chewy crust and airy interior.
- Naturally fermented for enhanced flavor and digestibility.
- A rewarding homemade bread experience for beginners and experts alike.
Sourdough Bread Recipe
1
servings20
minutes40
minutesIngredients
400 g bread flour, or all-purpose flour, plus more for dusting
55 g rye flour*, or substitute with whole wheat or bread flour
10 g fine sea salt
345 g filtered water, lukewarm (up to 85°F), or dechlorinated/spring water
100 g active sourdough starter
Rice flour (optional, for dusting the bread basket)
Directions
- Prepare Your Starter
- Feed your sourdough starter once or twice before making the bread, depending on its health. For one loaf, mix 50 g starter with 50 g bread flour and 50 g lukewarm water in a small bowl. Cover loosely and let it rise at room temperature for 4-6 hours, until it doubles in size.
- Make the Dough
- In a large mixing bowl, whisk together the bread flour, rye flour, and salt.
- Add the water and sourdough starter to the dry ingredients. Mix with a wooden spoon, then use your hand to combine thoroughly. Pinch and fold the dough until it forms a sticky, uniform mixture.
- Scrape down the bowl, cover with a clean kitchen towel, and let it rest at room temperature for 4 hours in a warm spot. This is the bulk fermentation stage.
- Bulk Fermentation
- Perform a round of “stretch and fold” every hour:
- With wet hands, gently lift one side of the dough, stretch it upwards (without tearing), and fold it over itself.
- Rotate the bowl a quarter turn and repeat 3-4 times. Keep the bowl covered between rounds.
- After the fourth and final stretch and fold, the dough should feel stronger and more elastic.
- Shape the Loaf
- Turn the dough out onto a lightly floured surface. If you’re doubling the recipe for two loaves, cut the dough in half.
- Gently stretch the dough into a rough rectangle, then shape it to match your banneton or bread basket.
- Bench Rest
- Turn the dough seam-side down, cover with a towel, and let it rest for 20 minutes. If the dough loosens too much, re-shape it by cupping and tucking the sides.
- Cold Fermentation
- Place the dough seam-side up into a floured banneton. Cover with a tea towel and refrigerate for at least 8 hours or up to 48 hours.
- Preheat the Oven
- Place a Dutch oven or combo cooker into your oven. If using a pizza stone, place it on the bottom rack. Preheat the oven to 500°F at least 30 minutes before baking.
- Score the Dough
- Turn the dough out onto a parchment-lined surface. Using a bread lame, score the dough at a 45-degree angle, cutting about 1/4 to 1/2 inch deep in a crescent shape.
- Bake the Bread
- Using oven mitts, transfer the dough (on the parchment) into the preheated Dutch oven or combo cooker. Cover with the hot lid.
- Immediately reduce the oven temperature to 450°F and bake for 20 minutes covered.
- Remove the lid and bake for another 20-25 minutes uncovered, until the crust reaches your desired color.
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