There's nothing quite like pulling a freshly baked loaf of Sourdough Bread out of the oven with that perfect golden crust and hearing it crackle as it cools. This sourdough bread recipe creates that bakery-quality artisan loaf with a crispy exterior, soft chewy interior, and that signature tangy flavor everyone loves.
I started making homemade sourdough bread five years ago, and it completely changed how my family eats bread. My kids refuse store-bought bread now because nothing compares to a warm slice slathered with butter.
Why You'll Love This Sourdough Bread
This easy Sourdough Bread Recipe is more approachable than you think and delivers incredible flavor that you just can't get from commercial yeast. The long fermentation process creates complex flavors, makes the bread easier to digest, and gives you that beautiful open crumb structure.
This best sourdough bread recipe uses simple ingredients and straightforward techniques that even beginners can master. Once you nail the basics, you can experiment with sourdough bread designs and different scoring patterns. My husband says this homemade sourdough bread is better than anything we've ever bought from a bakery.
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What You'll Need
This sourdough bread recipe uses just a few basic ingredients to create bakery-quality results. The measurements are in the recipe card below.
Main Ingredients
- 500g bread flour (about 4 cups)
- 350g water (about 1½ cups)
- 100g active sourdough starter (fed and bubbly)
- 10g salt (about 2 teaspoons)
Optional Extras
You can add seeds, herbs, cheese, or dried fruit to make flavored sourdough bread variations. Some people love adding rosemary and sea salt, or making a cinnamon raisin version.
Everything you need to make sourdough bread is in the card.
How to Make Sourdough Bread
Mix the Dough
In a large bowl, combine the flour and water and mix until no dry flour remains. Let it rest for 30 minutes (this is called autolyse). Add the active sourdough starter and salt, then mix thoroughly until fully incorporated.
Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 4 to 6 hours. Every 30 minutes for the first 2 hours, perform a set of stretch and folds by grabbing one side of the dough, stretching it up, and folding it over itself. Rotate the bowl and repeat on all four sides.
Shape the Loaf
Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Use bread shaping techniques to create surface tension by pulling the dough toward you on the counter.
Cold Ferment
Place the shaped dough seam-side up in a floured banneton basket or bowl lined with a floured towel. Cover and refrigerate for 8 to 24 hours for long fermented sourdough that develops deeper flavor.
Q: How do you make sourdough bread from starter?
Feed your sourdough starter 4 to 8 hours before baking until it's bubbly and active. Mix it with flour, water, and salt, let it ferment and rise, shape it, then bake in a preheated Dutch oven. This recipe using sourdough starter creates authentic artisan bread with minimal hands-on time.
Score and Bake
Preheat your Dutch oven in a 450°F oven for 30 minutes. Turn the dough out onto parchment paper, score the top with a sharp blade using sourdough scoring patterns, then carefully transfer it into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake for another 25 to 30 minutes until deeply golden.
Cool Completely
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the interior to finish cooking and the crust to crisp up perfectly.
Aliana's Top Tip
The most important thing for successful sourdough is using an active, bubbly starter.
Your starter should double in size within 4 to 6 hours of feeding and pass the float test (a small spoonful floats in water).
If your starter isn't active enough, your bread won't rise properly.
Also, don't skip the long cold ferment in the fridge.
That overnight rest develops so much more flavor and makes the dough easier to score.
Ingredient Substitutions & Variations
You can use all-purpose flour instead of bread flour, though the texture will be slightly less chewy. Try whole wheat flour for 20 to 30% of the total flour for a nuttier flavor. Make easy sourdough sandwich bread by baking in a loaf pan instead of a Dutch oven. For sourdough discard recipes, save your unfed starter and use it in pancakes, crackers, or quick breads. You can also make sourdough French loaf bread by shaping into a baguette.
Follow Aliana on Pinterest →Storage & Reheating Instructions
Store sourdough bread cut-side down on a cutting board at room temperature for up to 3 days, or in a paper bag. You can also slice and freeze it for up to 3 months. Toast frozen slices directly from the freezer, or thaw at room temperature. This homemade sourdough bread recipes method keeps bread fresh longer than store-bought thanks to natural fermentation.
What to Serve With Sourdough Bread
This crusty sourdough bread is perfect sliced thick with butter, used for sandwiches, dipped in olive oil and balsamic, or served alongside soups and stews. We love it toasted with avocado for breakfast or as the base for grilled cheese. The health benefits of sourdough include easier digestion and better nutrient absorption compared to regular bread. My family requests this artisan bread every single week.
FAQs About Sourdough Bread
What's the easiest way to make sourdough bread for beginners?
Start with this easy beginner sourdough bread recipe that uses simple ratios and clear timing. Feed your starter regularly, follow the stretch and fold schedule, and use a Dutch oven for foolproof results.
Can I make sourdough bread in one day?
Yes! Try a same day sourdough bread recipe by starting early in the morning with a very active starter and keeping the dough warm during bulk fermentation. You can have bread by dinner time
How do you make rustic sourdough bread with good oven spring?
Use a very hot Dutch oven, score deeply right before baking, and ensure your dough has good structure from proper shaping and fermentation. The steam trapped in the covered Dutch oven creates that dramatic rise
What are the best sourdough bread designs for scoring?
Classic patterns include a simple slash, wheat stalk design, leaf pattern, or crosshatch. Use a sharp lame or razor blade and cut at a 45-degree angle for the best results with sourdough art.
More Recipes You'll Love
If you're into artisan bread recipes like this best sourdough bread, you'll love my No-Knead Crusty Bread that's even easier for beginners. My Focaccia Bread is another naturally leavened favorite with amazing flavor. For easy sourdough discard recipes, try my Sourdough Pancakes or Sourdough Crackers so nothing goes to waste. And if you want more Dutch oven bread techniques, my Whole Wheat Artisan Bread is a must-try. All of these fall under my BREAKFAST and HOMEMADE BAKING collections where I share the recipes that fill your kitchen with the best smells.
Put your own flair on this dish? Tag me on Pinterest @AlianaRecipes and show off your delicious version!
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Pairing
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