Sourdough Bread Recipe – Artisan, Crusty, and Easy to Bake at Home
Are you looking for the ultimate sourdough bread recipe that’s simple, reliable, and gives you crusty, tangy, golden loaves? You’re in the right place. In this comprehensive guide, you’ll learn how to make homemade sourdough bread from scratch—even if you’ve never baked before. With detailed instructions, tips, and FAQ, this recipe will turn your kitchen into a bakery.
Why Sourdough Bread?
• Sourdough is fermented using natural wild yeast, making it more digestible and flavorful.
• It contains fewer preservatives and additives than commercial bread.
• The crust is delightfully crisp, while the inside is soft and chewy with a subtle tang.
• The long fermentation enhances nutritional value by breaking down phytic acid.
• Making sourdough is both an art and a relaxing ritual that connects you to centuries of tradition.
Creating a Sourdough Starter (if you don't already have one)
1. Mix equal parts by weight of all-purpose flour and filtered water in a glass jar (e.g., 100g flour + 100g water).
2. Stir well, cover loosely, and let it sit at room temperature for 24 hours.
3. Each day for 7 days, discard half and feed with 100g flour + 100g water.
4. After day 5–7, it should be bubbly, have a mild sour smell, and double in size within 4–6 hours of feeding.
5. Now it's ready to use in your sourdough bread recipe!
Ingredients for the Best Sourdough Bread Recipe
- 500g bread flour (or all-purpose flour)
- 100g active sourdough starter
- 350g water (filtered, room temperature)
- 10g salt
- Optional: 10g olive oil or honey for flavor enhancement
Step-by-Step Instructions
- Mix: In a large bowl, combine flour and water. Mix until shaggy and no dry bits remain. Cover and rest for 1 hour (autolyse).
- Add Starter and Salt: Add sourdough starter and salt to the dough. Mix using the “stretch and fold” method or knead gently until incorporated.
- Bulk Fermentation: Cover the bowl and let it rest at room temperature for 4–6 hours, performing 3–4 stretch and folds every 30 minutes.
- Pre-shape: Turn dough out onto a floured surface, gently shape into a ball, and rest for 20–30 minutes uncovered.
- Final Shape: Reshape dough tightly and place into a floured banneton or bowl lined with a kitchen towel.
- Cold Proof: Cover and refrigerate overnight (12–18 hours). This improves flavor and makes scoring easier.
- Preheat Oven: Place a Dutch oven in your oven and preheat to 500°F (260°C) for at least 30 minutes.
- Score and Bake: Turn dough onto parchment paper, score the top with a sharp blade, and carefully transfer to the hot Dutch oven.
- Bake: Cover and bake for 20 minutes. Then remove the lid and reduce heat to 450°F (230°C), baking for another 25 minutes.
- Cool: Let your sourdough bread cool completely on a wire rack before slicing (at least 1 hour).
Pro Tips for Success
• Use a kitchen scale for accuracy—sourdough baking is all about ratios.
• Avoid using chlorinated tap water—it can kill your starter. Use filtered or bottled water instead.
• Keep your starter active and bubbly. Feed it 4–6 hours before using.
• Don’t rush the process—sourdough develops flavor over time.
• If your dough is too sticky, wet your hands instead of adding more flour.
Troubleshooting Common Sourdough Problems
- Dough too wet: You may need less water or more folds.
- Flat loaf: Under-proofing or weak gluten structure. Make sure you’re doing proper stretch and folds.
- Overly sour: Too long of a ferment or starter was overripe. Reduce fermentation time next time.
- Dough won’t rise: Starter may be inactive. Feed your starter and try again in 4–6 hours.
Sourdough Bread Variations and Add-Ins
- Seeded Sourdough: Add flax, chia, sesame, or sunflower seeds.
- Herb & Olive: Mix in chopped olives and rosemary.
- Whole Wheat: Use 50% whole wheat flour for a nuttier texture.
- Cheese & Jalapeño: Fold in shredded cheddar and sliced jalapeños before shaping.
- Sweet Cinnamon Raisin: Add cinnamon, raisins, and a touch of honey for breakfast sourdough.
How to Store and Freeze Sourdough Bread
• Wrap cooled sourdough bread in a clean kitchen towel or paper bag and store at room temperature for 3–4 days.
• Avoid plastic, which makes the crust soggy.
• To freeze, wrap tightly in plastic wrap and aluminum foil. Freeze up to 3 months.
• To thaw, leave at room temperature for several hours, or toast slices directly from frozen.
Frequently Asked Questions
1. How long does it take to make sourdough bread?
The entire process can take 24–48 hours depending on your fermentation and proofing times.
2. Can I use whole wheat flour only?
You can, but it will absorb more water and may produce denser bread. Consider mixing with white flour.
3. How can I make my crust more golden and crispy?
Steam is key. Bake in a Dutch oven and remove the lid halfway to get a golden crust.
4. Can I make sourdough bread without a Dutch oven?
Yes! Use a baking stone and an inverted baking tray or add a tray of water for steam.
5. Why does my sourdough taste bland?
It might be under-fermented or lacking salt. Let it ferment longer next time or adjust your salt ratio.
Conclusion
• This sourdough bread recipe is beginner-friendly yet professional in taste and texture.
• The magic of sourdough lies in its simplicity and the natural fermentation process that gives you rich flavor, texture, and health benefits.
• With a little practice and patience, you’ll bake better loaves every time. Customize it, experiment, and most importantly—enjoy the process!
Start baking today, and soon your kitchen will smell like a rustic European bakery.
