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Classic Sourdough Bread

This straightforward sourdough recipe uses just flour, water, salt, and active starter for a comforting loaf with a crisp crust and chewy crumb, perfect for any meal.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 day
Course Baking, Bread
Cuisine Global
Servings 1 loaf
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 4 cups 4 cups (500 g) bread flour or all-purpose flour Bread flour gives more chew; all-purpose flour is fine for a softer crumb.
  • 1 2/3 cups 1 2/3 cups (375 g) warm water Aim for ~75–80°F (24–27°C).
  • 1 cup 1 cup (200 g) active sourdough starter Should be fed and bubbly within 4–8 hours of feeding.
  • 2 teaspoons 2 teaspoons (10 g) fine salt

Instructions
 

Preparation

  • In a large mixing bowl, combine 4 cups (500 g) flour and 1 2/3 cups (375 g) warm water. Stir until a shaggy dough forms.
  • Cover and let rest for 30 minutes (autolyse).
  • Add 1 cup (200 g) active sourdough starter and 2 teaspoons (10 g) salt. Mix until fully incorporated. The dough will be sticky.
  • Cover the bowl and let it sit at room temperature.

Bulk Fermentation

  • For the next 2 hours, perform a set of stretch-and-folds every 30 minutes (four sets total).
  • After the final fold, cover and let the dough bulk ferment for 6 to 8 hours at room temperature until it roughly doubles and looks bubbly and puffy.

Shaping and Cold Proofing

  • Transfer the dough to a lightly floured surface and shape it into a round or oval.
  • Place the shaped dough seam-side up in a well-floured proofing basket. Cover and refrigerate for 8 to 12 hours.

Baking

  • Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  • Remove the dough from the fridge, invert it onto parchment paper, and score the top.
  • Carefully lower the dough into the hot Dutch oven. Cover and bake for 20 minutes.
  • Remove the lid and bake uncovered for 25 more minutes, until deeply browned.
  • Remove the bread from the Dutch oven and cool completely on a wire rack.

Notes

For a crustier loaf, use a Dutch oven or baking stone. Store in a paper bag or bread box for 2–3 days and freeze for longer storage.
Keyword Artisan Bread, Baking, Homemade Bread, Sourdough Bread