Step-by-Step Sourdough Bread Recipe

What You’ll Need

Gather these simple ingredients and tools before starting:

• 1/2 cup (120g) active sourdough starter
• 4 cups (500g) unbleached all-purpose flour
• 1 1/2 cups (375ml) filtered water
• 1 1/2 tsp (9g) sea salt
• Mixing bowl
• Banneton basket or a clean bowl lined with a towel
• Dutch oven or baking stone
• Bench scraper and kitchen scale

Step-by-Step Instructions

Step 1: Activate Your Starter

Feed your sourdough starter 4–6 hours before baking. Ensure it’s bubbly, active, and doubles in size. Perform the float test: Drop a spoonful into water—if it floats, it’s ready!

Step 2: Mix the Dough

In a large bowl, mix 1/2 cup of sourdough starter with 1 1/2 cups of water until combined. Add 4 cups of flour and mix into a shaggy dough. Cover and let it rest for 30 minutes.

Step 3: Add Salt and Knead

Sprinkle 1 1/2 tsp of sea salt over the dough. Use your hands to knead it in the bowl or on a floured surface for 8–10 minutes until smooth and elastic. Cover and let it rest for 4 hours, stretching and folding the dough every 30 minutes.

Step 4: Shape and Proof

Gently shape the dough into a round or oval loaf. Place it into a banneton basket or a clean bowl lined with a floured towel. Cover and proof in the refrigerator for 8–12 hours (overnight).

Step 5: Bake

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Carefully transfer the dough onto parchment paper and place it in the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes until golden brown.

Step 6: Cool and Enjoy

Allow the bread to cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and the flavors to develop fully. Enjoy your homemade sourdough bread!

Additional Tips

• Use a kitchen scale for precise measurements.
• Adjust hydration levels for different flours (whole wheat or rye absorbs more water).
• Practice patience—sourdough is a slow but rewarding process!