Homemade Sourdough Bread Recipe

There's something undeniably comforting about the smell of homemade sourdough bread baking in the oven. The crackling crust, the tangy aroma, and that first warm slice with a slather of butter? Pure bliss.

this Recipe

My journey with sourdough started during a quiet winter weekend, fueled by curiosity and the allure of baking something from scratch. Since then, this recipe has become a staple in our kitchen—a weekly tradition that combines slow living with delicious rewards.

From beginner bakers to seasoned pros, anyone can master this recipe with a little patience and practice. Let me show you how.

Why You'll Love This Homemade Sourdough Bread

Once you bake your first loaf of sourdough, there's no turning back. This bread isn't just food—it's an experience, and here’s why it stands out.

It’s surprisingly simple. While sourdough has a reputation for being complicated, this recipe breaks it down into manageable steps. You don’t need a fancy mixer or obscure tools—just time and care.

The flavor is unmatched. Thanks to natural fermentation, this bread has a signature tangy taste and deep, rich flavor that store-bought loaves simply can’t replicate.

It’s budget-friendly. Flour, water, and salt are the main players here. Once you have an active sourdough starter, you can make loaf after loaf with just pantry staples.

Perfect for meal prep. Make a few loaves on the weekend, slice, and freeze them. They toast beautifully straight from the freezer, making weekday mornings so much easier.

Whether you're aiming to simplify your diet or just impress your friends at brunch, this sourdough bread delivers. Let's dive into the key ingredients.

Ingredients Notes

This recipe keeps things minimalist, allowing the natural flavor of the sourdough to shine. Each ingredient has a role to play in developing texture, flavor, and rise.

Bread flour is ideal here because of its high protein content. This helps develop the gluten structure that gives sourdough its chewy interior and beautiful open crumb. If you only have all-purpose flour, you can still make it work, though the texture may be slightly softer.

Sourdough starter is the heart of this bread. It’s a mixture of flour and water that's been fermented with wild yeast and bacteria. You'll want it bubbly and active before you begin—typically after a feeding and several hours at room temperature.

Filtered water is preferable, especially if your tap water contains chlorine, which can inhibit fermentation. Room temperature water also helps the dough develop evenly.

Sea salt might seem like a small addition, but it has a huge impact on flavor. It also strengthens gluten and regulates yeast activity, giving your bread structure and balance.

You don’t need any special equipment, but a Dutch oven will help you achieve that classic sourdough crust by trapping steam during baking. A kitchen scale and a banneton basket are helpful but optional for beginners.

How To Make This Homemade Sourdough Bread

Baking sourdough bread is a labor of love, but each step builds toward a rustic, golden-brown loaf. Here’s how it all comes together.

Start by mixing your ingredients. In a large bowl, combine your active sourdough starter, water, and bread flour. Stir until no dry flour remains, then let it rest for 30 minutes. This autolyse phase allows the flour to fully hydrate.

After the rest, add salt and mix thoroughly. This might require a bit of kneading or a few rounds of the stretch-and-fold method, which strengthens the dough without overworking it.

Now it’s time for bulk fermentation. Cover your dough and let it rise at room temperature for 4 to 6 hours. Every 30 minutes for the first two hours, perform a set of stretch-and-folds to build structure. By the end, your dough should feel puffy and elastic.

Lightly flour a work surface and gently shape your dough into a round or oval, depending on your baking vessel. Place it into a floured banneton or bowl lined with a towel. Cover and refrigerate overnight for a slow, cold proof that enhances flavor.

The next day, preheat your oven to 475°F with your Dutch oven inside. Once hot, carefully place your dough into the Dutch oven, score the top with a razor or sharp knife, and cover. Bake for 20 minutes covered, then remove the lid and bake another 20-25 minutes until deep golden brown.

Let your loaf cool on a wire rack for at least an hour. Cutting into it too soon can ruin the texture, so patience really pays off here. Expect the whole process to span about 24 hours from start to finish, most of it hands-off.

Storage Options

Fresh sourdough bread is best enjoyed within the first two days, but proper storage will keep it tasting great longer.

Once fully cooled, store your loaf at room temperature in a paper bag or bread box. This helps preserve the crust while preventing excess moisture buildup, which can lead to mold.

If you won’t finish it within a few days, slice the bread and freeze it in a zip-top bag. That way, you can easily grab a slice or two and pop it straight into the toaster.

Avoid storing sourdough in the refrigerator, as this actually speeds up staling. Room temperature or freezer are your best bets for maintaining quality.

To reheat, simply toast a slice or warm it in a 350°F oven for about 10 minutes. A light misting of water on the crust before heating can help refresh its crunch.

Variations and Substitutions

One of the joys of sourdough baking is its flexibility. Once you master the basic formula, you can get creative with endless variations.

For a heartier texture and nutty flavor, try substituting up to 30% of the bread flour with whole wheat flour. It pairs beautifully with the tang of the sourdough.

Add-ins like chopped olives, roasted garlic, or dried fruit and nuts can completely change the flavor profile. Just fold them in during the final stretch-and-fold of bulk fermentation.

Want to try different shapes? Batards, boules, and baguettes all work with this dough. Just be sure to adjust your baking vessel and scoring technique accordingly.

If you’re avoiding gluten, keep in mind that traditional sourdough is not gluten-free, though the fermentation process can make it more digestible for some. There are also specific gluten-free sourdough starter recipes available if needed.

Experimenting is half the fun. Whether you stick to the classic or branch out with creative mix-ins, each loaf brings its own unique charm to the table.

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