There is something incredibly satisfying about baking a beautiful loaf of homemade sourdough bread. From the crisp, deeply golden crust to the soft, chewy interior, a well-made sourdough loaf is worth every minute of preparation. This Classic Sourdough Bread recipe produces a rustic round loaf with a wonderfully blistered crust, an open crumb, and that distinctive slightly tangy flavor that makes sourdough so special.
The loaf shown here has a gorgeous golden-brown crust with decorative scoring and a naturally rustic shape. It is perfect for slicing and serving with butter, making sandwiches, enjoying with soup, or simply eating warm from the oven.
The process takes some planning because sourdough depends on natural fermentation rather than commercial yeast. However, most of the time is hands-off. Once you understand the basic steps, sourdough baking becomes an enjoyable routine.
Why You’ll Love This Sourdough Recipe
This recipe uses just a few basic ingredients: flour, water, sourdough starter, and salt. Despite its simplicity, fermentation creates complex flavor and a wonderfully chewy texture.
The dough is gently folded during its first rise to build strength. It is then shaped into a round loaf and allowed to ferment again before baking. A very hot oven creates steam during the first part of baking, helping the bread develop its signature crisp crust.
The result is a loaf that looks impressive but requires surprisingly little equipment.
Ingredients
For one large sourdough boule, you will need:
- 500 grams bread flour
- 350 grams water
- 100 grams active sourdough starter
- 10 grams fine sea salt
- Rice flour or bread flour, for dusting
- A little water for handling the dough
Using a kitchen scale is highly recommended for sourdough because measuring ingredients by weight gives you much more consistent results.
Make Sure Your Starter Is Active
The most important ingredient in sourdough is the starter. Your starter should be active, bubbly, and capable of rising significantly after feeding.
A healthy starter usually has a pleasant mildly sour aroma and plenty of bubbles throughout. If your starter has been sitting in the refrigerator, give it one or more regular feedings before beginning the bread.
For the best results, use the starter when it is near its peak—when it has risen well and looks lively and aerated.
Step 1: Mix the Dough
Place the flour and water in a large mixing bowl. Stir until there are no large patches of dry flour remaining.
Let the mixture rest for approximately 30 minutes. This resting period allows the flour to absorb the water and begins gluten development.
Next, add the active sourdough starter and mix thoroughly. Sprinkle in the salt and continue mixing until everything is evenly incorporated.
The dough will initially feel sticky and somewhat loose. That is completely normal.
Step 2: Bulk Fermentation
Cover the bowl and leave the dough at room temperature.
During the first few hours, perform a series of gentle stretch-and-folds. About every 30 minutes for the first 2 hours, take one side of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl and repeat on the other sides.
You can usually perform about four sets of folds.
As fermentation continues, the dough should become smoother, stronger, and more elastic. It should also develop visible bubbles.
The exact fermentation time depends on your room temperature and the strength of your starter. In a warm kitchen, fermentation may happen faster, while a cool kitchen may require considerably more time.
Instead of relying only on the clock, look for visual signs that the dough is ready. It should appear slightly puffy, have bubbles around the edges, and increase noticeably in volume.
Step 3: Shape the Dough
Lightly flour your work surface and gently turn the fermented dough onto it.
Avoid aggressively pressing the dough because you want to preserve the air bubbles created during fermentation.
Shape the dough into a loose round by folding the edges toward the center. Let it rest for approximately 15–20 minutes.
Then perform the final shaping. Gently tighten the surface of the dough by creating tension as you rotate the loaf against the work surface.
The goal is to create a smooth, firm outer surface without tearing the dough.
Step 4: Prepare for the Final Rise
Generously dust a banneton or proofing basket with rice flour or a mixture of rice flour and bread flour.
Place the shaped dough into the basket with the seam facing upward.
Cover it and allow it to proof. You can proof the loaf at room temperature for a shorter period or place it in the refrigerator for a longer cold fermentation.
A cold overnight proof is especially convenient because it allows you to bake the bread the following morning.
It also makes the dough easier to score and can contribute to excellent flavor.
Step 5: Preheat the Oven
Place a Dutch oven or heavy oven-safe covered pot inside your oven.
Preheat the oven to approximately 475°F (245°C) for at least 30–45 minutes.
A properly heated Dutch oven is one of the secrets to achieving a beautiful sourdough crust. The enclosed environment traps steam released from the dough, allowing the loaf to expand before the crust becomes firm.
Step 6: Score the Loaf
When you’re ready to bake, carefully turn the dough onto a piece of parchment paper.
Dust away any excess flour if necessary.
Use a sharp bread lame or razor blade to score the top of the loaf. You can create a simple single slash or a decorative pattern.
The scoring gives the expanding bread a controlled place to open during baking.
The beautiful spiral-style scoring seen on rustic sourdough loaves creates an especially attractive finish.
Step 7: Bake
Carefully transfer the dough into the preheated Dutch oven.
Cover with the lid and bake at 475°F (245°C) for about 20 minutes.
Then remove the lid and reduce the oven temperature to approximately 450°F (230°C).
Continue baking for another 20–25 minutes, or until the loaf is deeply golden brown.
For the dramatic crust shown in the photo, allow the bread to become richly browned rather than removing it too early.
Once baked, carefully remove the loaf from the Dutch oven and place it on a wire rack.
The Most Important Step: Let It Cool
It can be very tempting to slice into freshly baked sourdough immediately. Try to resist!
Allow the loaf to cool for at least one hour, preferably longer.
As the bread cools, the interior continues to set. Cutting it too early can result in a gummy crumb, even if the bread was fully baked.
Once cool, use a serrated bread knife to cut the loaf into slices.
Tips for Better Sourdough Every Time
Use an active starter. A weak starter can result in a dense loaf.
Watch the dough, not just the clock. Fermentation depends heavily on temperature, flour, starter strength, and hydration.
Don’t add excessive flour. Although sticky dough can be difficult to handle, adding too much flour can make the finished bread dense.
Build surface tension during shaping. A well-shaped loaf holds its form and rises beautifully in the oven.
Preheat your Dutch oven thoroughly. A hot baking vessel helps create strong oven spring and a crisp crust.
Give the bread enough time to cool. This is essential for achieving a properly developed crumb.
How to Store Homemade Sourdough
Once completely cool, store the bread at room temperature in a bread bag, paper bag, or loosely wrapped kitchen towel.
Avoid storing sourdough in the refrigerator because refrigeration can make the bread stale more quickly.
For longer storage, slice the loaf and freeze the slices in an airtight freezer bag. Individual slices can be removed as needed and toasted directly from frozen.
How to Serve Sourdough Bread
Fresh sourdough is incredibly versatile. Serve thick slices with butter and jam for breakfast, or toast them with avocado, eggs, or cheese.
It also makes excellent sandwiches because its sturdy crumb can hold generous fillings.
For dinner, serve slices alongside soup, stew, roasted vegetables, or pasta. You can also drizzle toasted sourdough with olive oil and sprinkle it with herbs and sea salt for a simple appetizer.
If you have leftovers, turn them into croutons, breadcrumbs, French toast, or a delicious grilled cheese sandwich.
Final Thoughts
Making sourdough bread is as much about patience as it is about ingredients. With a healthy starter, good-quality flour, proper fermentation, and a hot oven, you can create a loaf with a deeply caramelized crust and a soft, flavorful interior.
The finished bread is beautiful enough for a special occasion but simple enough to become part of your regular baking routine. Once you master this basic recipe, you can experiment with whole wheat flour, seeds, herbs, roasted garlic, cheese, or other additions.
There is nothing quite like pulling a golden, fragrant sourdough boule from the oven and hearing that satisfying crackle as the crust cools. Slice it once it has fully rested, spread it with butter, and enjoy the reward of homemade bread.
