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Slices of sourdough bread rest on a wooden cutting board, with a knife nearby.

Sourdough Bread Recipe

Sourdough bread is a little bit of magic—flour, water, and time come together to create a loaf with a crisp crust, chewy crumb, and deep, tangy flavor. There’s no need for commercial yeast; wild yeast and bacteria do all the work, giving your bread that signature sourdough taste.
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Prep Time: 15 minutes
Cook Time: 1 hour
Proofing time: 5 hours
Total Time: 6 hours 15 minutes
Course: Bread
Cuisine: American
Keyword: sourdough bread
Servings: 8
Calories: 209kcal
Author: Mandy Applegate

Ingredients

  • 3 ½ cups bread flour
  • 1 ¼ cups water
  • 3 ½ ounces sourdough starter
  • 1 tablespoon salt
US Customary - Metric

Instructions

  • Combine the bread flour, water, and sourdough starter in a stand mixer or a mixing bowl. Stir thoroughly until all ingredients are fully incorporated. Allow the mixture to rest for one hour to begin proofing naturally—this process is known as autolyse.
    3 ½ cups bread flour, 1 ¼ cups water, 3 ½ ounces sourdough starter
  • After the resting period, add the salt and mix the dough for 10 minutes. The consistency will be very sticky.
    1 tablespoon salt
  • Once mixed, remove the dough from the bowl and lightly grease the same bowl. Return the dough to the bowl, cover it with plastic wrap, and let it proof for at least 2 hours, or until it has doubled in size.
  • Gently deflate the dough and shape it into a large ball. Since the dough is very sticky, wetting your hands can make handling easier.
  • Grease a Dutch oven (preferably 9 inches in size, though a larger one can be used) and place the dough inside. Let it proof for another 2 hours.
  • Preheat the oven to 400ºF (200ºC). Score the top of the dough, cover the Dutch oven with its lid, and bake for 45 minutes. Then, remove the lid and continue baking for another 15 minutes, or until the top is golden brown.
  • Allow the bread to cool before slicing. Serve and enjoy!

Video

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Notes

  • Flour: You can use all-purpose flour instead of bread flour, but the texture will be slightly different. Bread flour has more protein, which helps create a chewier crumb. If using all-purpose flour, reduce the water slightly to adjust for the lower gluten content.
  • Use a strong starter: Your sourdough starter should be active and bubbly before baking. If it doesn’t pass the float test (a small spoonful should float in water), it needs more time to feed.
  • Hydration: This dough is on the wetter side, which helps create an airy crumb. If it feels too sticky to handle, lightly flour your hands or use a bench scraper.
  • Don't rush the process: Bulk fermentation and proofing times can vary based on room temperature. If your kitchen is cold, your dough may need longer to rise.
  • Score with confidence: A sharp knife or razor blade makes all the difference when scoring. A deep, clean cut helps the bread expand properly in the oven.
  • No Dutch oven? No problem!: For the final rise, place the dough in a proofing basket (banneton) lined with a kitchen towel or a piece of parchment paper. Then you can bake sourdough on a preheated baking stone or baking sheet. To trap steam, place a metal pan or glass dish of hot water in the oven or invert a large heatproof bowl over the dough for the first 20 minutes of baking. Then, remove the bowl and continue baking until golden brown.
  • Let it cool: Slicing into warm bread is tempting, but waiting at least 30 minutes allows the crumb to set properly.

Storage and Reheating Instructions

  • Room Temperature: Store it at room temperature in a paper bag or wrapped in a kitchen towel for up to 3 days.
  • Fridge: In the refrigerator, it'll keep for up to a week in an airtight container.
  • Freeze: For longer storage, slice and freeze the loaf of sourdough bread in an airtight bag. Just pop a slice in the toaster or microwave when you're ready to enjoy it again.

Nutrition

Calories: 209kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 875mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 10mg | Iron: 1mg
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