Sourdough Bread

introduction

I will show a simple way to make a classic sourdough loaf at home. This recipe uses a fed starter, water, flour, and salt. If you want other bread ideas, see our bread recipes collection for more simple recipes.

why make this recipe

Sourdough bread has a deep flavor and a crisp crust. It uses natural yeast from a starter and needs no commercial yeast. This recipe fits busy schedules because of an overnight chill that makes baking easy the next day.

how to make Sourdough Bread

Ingredients :

• 4 cups 500g bread flour or all-purpose flour
• 1⅔ cups 375g warm water
• 1 cup 200g active sourdough starter
• 2 teaspoons 10g salt

Directions :

1. In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water.
2. Stir until a shaggy dough forms, then let it rest for 30 minutes.
3. After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt.
4. Mix well until everything is fully combined.
5. Cover the bowl with a clean towel or plastic wrap.
6. Let the dough sit at room temperature.
7. Every 30 minutes for 2 hours, perform a set of stretch and folds.
8. To stretch and fold, pull one side of the dough upward and fold it over itself.
9. Turn the bowl a quarter turn and repeat three more times.
10. After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours.
11. It should double in size and appear bubbly and puffy.
12. Gently transfer the dough to a lightly floured surface.
13. Shape it into a round or oval loaf by folding and tucking the edges underneath.
14. Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
15. Cover and refrigerate for 8 to 12 hours.
16. The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
17. Remove the dough from the fridge and turn it out onto parchment paper.
18. Score the top of the dough with a sharp knife or razor blade.
19. Carefully lower the dough into the hot Dutch oven using the parchment paper.
20. Cover and bake for 20 minutes.
21. Remove the lid and bake uncovered for another 25 minutes.
22. Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.

how to serve Sourdough Bread

Slice the bread when it is fully cool. Serve plain, with butter, or with soup. Warm a slice in the oven or toaster for a crisp edge.

how to store Sourdough Bread

Store at room temperature in a cloth bag or wrapped in a clean towel for up to two days. For longer storage, slice and freeze the bread. Thaw slices at room temperature or toast from frozen.

tips to make Sourdough Bread

– Use an active starter that doubles in 4 to 8 hours after feeding.
– Weigh ingredients if you can for consistent results.
– Keep the dough warm for a stronger rise.
– Do gentle folds; do not deflate the dough.
– Use steam in the oven (a covered Dutch oven works well) for a crisp crust.

variation (if any)

You can add seeds, olives, or herbs during the final mix. Use whole wheat flour for a denser, nuttier loaf. Reduce water slightly if the dough feels too sticky.

FAQs

Q: How do I know my starter is active?
A: It should double in size and have bubbles after a feed.

Q: Can I use whole wheat flour only?
A: Yes, but the bread will be denser. Mix with white flour for a lighter crumb.

Q: Do I need a Dutch oven?
A: No. You can bake on a hot baking stone and add a pan of water for steam.

Q: How long does this bread last?
A: At room temperature it stays good 2–3 days. Freeze for longer storage.

Conclusion

This sourdough method is simple and gives a crunchy crust and soft inside. For a helpful beginner guide with more tips, see Sourdough Bread: A Beginner’s Guide – The Clever Carrot.