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Dorothy Thomas

Best Sourdough Bread Recipe

This classic sourdough bread recipe yields a crusty, tangy loaf with a soft, airy crumb. Perfect for beginners and seasoned bakers alike, it uses simple ingredients and traditional fermentation for the best flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 19 hours
Servings: 1
Course: Baking, Bread
Cuisine: American, European
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 500g Bread flour (or all-purpose)
  • 350g Water (room temperature)
  • 100g Active sourdough starter (ripe)
  • 10g Salt

Equipment

  • Dutch oven
  • Mixing bowl
  •  bench scraper
  • banneton (proofing basket)
  • Parchment paper

Method
 

  1. In a large bowl, combine 500g flour and 350g water. Mix until no dry flour remains (autolyse – rest for 30 mins).
  2. Add 100g sourdough starter and 10g salt. Mix well until fully incorporated.
  3. Cover the bowl with a damp towel or plastic wrap.
  4. Let it ferment at room temperature (68-75°F / 20-24°C) until doubled in size (time varies based on temperature).
  5. Every 30 minutes for the first 2 hours, perform a stretch-and-fold (4 times total).
  6. Lightly flour a work surface and turn out the dough.
  7. Shape into a tight round or oval loaf. Place seam-side up in a floured banneton (or bowl lined with a towel).
  8. Cover and let rise until slightly puffy (or refrigerate for a cold proof for extra tang, up to 24 hours).
  9. Preheat Dutch oven at 475°F (245°C) for 30 minutes.
  10. Turn dough onto parchment paper, score the top with a razor blade.
  11. Transfer dough (with parchment) into the Dutch oven. Cover and bake:
  12. 20 mins covered at 475°F (245°C).
  13. 25 mins uncovered at 450°F (230°C) until deep golden brown.
  14. Let cool on a wire rack at least 1 hour before slicing.

Notes

✔ Starter Tips: Use a bubbly, active starter (fed 4-12 hours before mixing).
✔ No Dutch Oven? Bake on a pizza stone with steam (place a tray of water below).
✔ No Dutch Oven? Bake on a pizza stone with steam (place a tray of water below).
✔ For More Flavor: Extend cold proofing to 24-48 hours.