Homemade Sourdough Bread Recipe
This straightforward sourdough bread recipe uses just five ingredients and is ideal for bakers of all skill levels. With a combination of bread flour, active sourdough starter, water, sea salt, and a touch of olive oil, you’ll create a loaf that’s soft on the inside and crisp on the outside. Follow these steps for bakery-quality sourdough at home.
Time: Approx. 12–24 hours (including rise and resting times)
Cuisine: American
Course: Bread
Keyword: Sourdough Bread Recipe
Ingredients
- 150g (5.35 oz) bubbly, active sourdough starter
- 250g (8.80 oz) warm water, preferably filtered (see notes for adjustments)
- 25g (0.90 oz) olive oil
- 500g (17.65 oz) bread flour (not all-purpose flour)
- 10g (0.4 oz) fine sea salt
- Fine ground cornmeal or parchment paper for dusting
Instructions
1. Mix the Dough
In a large mixing bowl, combine the sourdough starter, warm water, and olive oil, stirring with a fork. Add the bread flour and salt, then continue mixing with the fork until the dough becomes too stiff. Switch to using your hands to bring the dough together. It will feel dry and rough at this stage. Cover the bowl with plastic wrap or a damp kitchen towel, and let the dough rest (autolyse) for 30 minutes to 1 hour.
2. Form a Ball
After the resting period, work the dough into a rough ball. If you used 250g of water, the dough will be firmer; if you used more water (300–325g), it will be slightly wetter. Either texture is fine.
3. Bulk Rise
Cover the bowl with lightly oiled wrap or transfer the dough to a high-sided container with a lid. Allow the dough to rise in a warm spot (70–75°F) until it nearly doubles in size. This bulk rise can vary significantly based on temperature and starter strength, ranging from 3–12 hours.
Optional: Stretch & Fold
To add volume, perform a series of “stretch and fold” actions about 30–45 minutes into the bulk rise. Lift and stretch a section of the dough upwards, then fold it over itself. Rotate the bowl 90 degrees and repeat. Complete 1–2 sets of this process, spaced an hour apart. Dough made with more water will feel more elastic, while drier dough will be stiffer.
4. Shape the Dough
On a work surface, lightly flour one section for cutting and leave the other half clean for shaping. Remove the dough from the bowl and place it on the floured area. Gently divide the dough in half for two loaves, or keep it whole for a single loaf. Move the dough to the non-floured section for shaping: fold the edges toward the center, rotating slightly each time. Flip the dough over, seam-side down, and cup your hands around it to form a tight, round shape.
5. Second Rise
For a free-form second rise, dust the bottom of a Dutch oven with cornmeal or line it with parchment. Place the dough in the pot, cover, and let it rise for 30 minutes to 1 hour, until slightly puffy. If using more water, transfer the dough to a floured proofing basket instead to hold its shape.
6. Score the Dough
Preheat the oven to 450°F (232°C). Right before baking, use a sharp blade to make a shallow, 2–3-inch slash across the top of the dough.
7. Bake the Bread
Place the Dutch oven on the center rack, cover with the lid, and reduce the temperature to 400°F (204°C). Bake for 20 minutes, then remove the lid and bake for an additional 40 minutes, or until the bread is deep golden brown. For an internal check, the temperature should read 205–210°F (96–98°C) when fully baked.
8. Cool Before Slicing
Transfer the bread to a wire rack and cool for at least an hour before slicing to avoid a gummy texture.
Notes & Tips
- Measuring: Use a digital scale for accuracy, as volume measurements can vary significantly.
- Water Content: Adjust water between 250g and 325g based on your texture preference. Lower water creates a stiffer dough; higher water yields a more elastic dough.
- Dutch Oven: A 5 ½ to 6-quart Dutch oven is ideal for baking sourdough.
- Free Form Rise: Works best with the lower water quantity. For wetter dough, use a proofing basket for the second rise.
Enjoy this delicious sourdough fresh from the oven, perfect for sandwiches, toast, or simply enjoyed on its own!